Epicurean Pork Platter
Transform your dinner table into a culinary masterpiece with the Epicurean Pork Platter, a celebration of tender pork tenderloin, golden roasted baby potatoes, and a luxurious apple cider reduction. This easy-to-follow recipe combines the savory flavors of a spice-rubbed pork seared to perfection and oven-roasted alongside herbs and buttery potatoes, creating a harmony of taste and texture. The crowning glory is a velvety apple cider glaze, sweetened with a touch of honey and thickened to coat each bite with indulgence. Perfect for dinner parties or an elevated weeknight meal, this stunning dish is ready in under an hour and serves up to four hungry guests. Garnished with fresh parsley for a vibrant finish, this platter is as beautiful as it is delicious. Keywords: pork tenderloin, roasted potatoes, apple cider reduction, dinner recipe, easy pork platter.
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Recipe Information
Ingredients
- 2 pieces (about 1 pound each) pork tenderloin
- 3 tablespoons olive oil
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1.5 pounds baby potatoes
- 2 tablespoons unsalted butter
- 4 sprigs fresh thyme
- 1 cup apple cider
- 0.5 cup chicken stock
- 1 tablespoon honey
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 tablespoons (chopped) fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Trim any excess fat or silver skin from the pork tenderloins, then pat them dry with paper towels.
In a small bowl, mix together 1 teaspoon of kosher salt, black pepper, garlic powder, and paprika. Rub this seasoning mixture evenly over both pork tenderloins.
Heat 2 tablespoons of olive oil in a large oven-proof skillet over medium-high heat. Sear the pork tenderloins for 2-3 minutes on each side until golden brown. Remove from heat and set the skillet aside.
In a separate bowl, toss the baby potatoes with 1 tablespoon of olive oil, remaining 0.5 teaspoon of kosher salt, and the fresh thyme sprigs.
Arrange the seasoned baby potatoes around the pork tenderloins in the skillet. Place the skillet into the oven and roast for 25-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
While the pork and potatoes are roasting, make the apple cider reduction. In a saucepan over medium heat, combine apple cider, chicken stock, and honey. Simmer for 10-12 minutes until reduced by half.
In a small bowl, mix the cornstarch with water to create a slurry. Gradually whisk the slurry into the apple cider mixture, cooking for another 2-3 minutes until the sauce thickens. Remove from heat.
Once the pork and potatoes are cooked, remove the skillet from the oven and let the pork rest for 5 minutes before slicing.
Arrange the sliced pork on a serving platter with the roasted potatoes, then drizzle with the warm apple cider reduction.
Garnish with chopped fresh parsley and serve immediately.
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 1024 mg | 45% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 11.9 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 54 mg | 4% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1887 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
