Pork at Its Peak
Discover the irresistible flavors of "Pork at Its Peak," a stunning dish that combines the rich, smoky spice of perfectly seasoned pork tenderloin with a vibrant apple cider glaze and rustic roasted root vegetables. Featuring juicy pork seared to golden perfection and oven-roasted alongside caramelized carrots, parsnips, and red onion scented with fresh thyme, this recipe is a celebration of comfort and elegance. The apple cider glaze, infused with Dijon mustard, honey, and a touch of garlic, adds a delightful balance of tangy sweetness, elevating every bite. Ready in just an hour with minimal prep, this recipe is ideal for weeknight dinners or special gatherings, delivering restaurant-quality results straight from your oven. Perfect your pork game and wow your guests with this easy, flavorful masterpiece! Keywords: pork tenderloin, apple cider glaze, roasted vegetables, easy dinner recipe, smoky spices, comfort food.
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Recipe Information
Ingredients
- 2 pieces (about 1 lb each) Pork tenderloin
- 3 tablespoons Olive oil
- 2 teaspoons Kosher salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground coriander
- 4 cloves Garlic cloves, minced
- 1 cup Apple cider
- 1 tablespoon Dijon mustard
- 2 tablespoons Honey
- 2 tablespoons Unsalted butter
- 4 large Carrots, peeled and cut into chunks
- 3 medium Parsnips, peeled and cut into chunks
- 1 large Red onion, cut into wedges
- 5 sprigs Fresh thyme sprigs
Instructions
Preheat your oven to 425°F (220°C).
Pat the pork tenderloins dry with paper towels, then rub them with 1 tablespoon of olive oil.
In a small bowl, mix together salt, black pepper, smoked paprika, and ground coriander. Rub this spice mixture evenly over the pork.
In a large oven-proof skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the pork tenderloins for 2-3 minutes on each side until a golden crust forms. Remove the pork from the skillet and set aside.
In the same skillet, reduce heat to medium and add the minced garlic. Sauté for 30 seconds until fragrant, then deglaze the pan with apple cider, scraping up any browned bits with a wooden spoon.
Whisk in Dijon mustard and honey, then simmer the mixture for 2-3 minutes until slightly thickened. Stir in butter until melted and well incorporated.
Return the pork tenderloins to the skillet, spoon some of the glaze over them, and set aside.
In a large mixing bowl, toss the carrots, parsnips, and red onion wedges with the remaining 1 tablespoon of olive oil. Season with salt and pepper to taste.
Spread the vegetables on a large baking sheet and scatter fresh thyme sprigs over them.
Place the skillet with the pork tenderloins in the oven on the middle rack. At the same time, place the baking sheet with the vegetables on a lower rack.
Roast for 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C). Stir the vegetables halfway through cooking for even browning.
Remove the pork from the oven, tent it with foil, and let it rest for 5-10 minutes. During this time, ensure the vegetables are fully tender and slightly caramelized.
Slice the pork tenderloins into medallions and serve alongside the roasted vegetables, spooning additional apple cider glaze over the pork. Enjoy!
Nutrition Facts
Calories |
2589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.9 g | 132% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 679 mg | 226% | |
| Sodium | 4864 mg | 211% | |
| Total Carbohydrate | 186.0 g | 68% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 96.4 g | ||
| Protein | 234.7 g | 469% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 416 mg | 32% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 6915 mg | 147% | |
*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.
