Roast Pork Tenderloin with Apple Cider Cream Sauce
Savor the perfect blend of savory and sweet flavors with this Roast Pork Tenderloin with Apple Cider Cream Sauce. This elegant yet approachable dish features juicy, golden-browned pork tenderloin roasted to perfection and served with a luscious apple cider cream sauce infused with garlic, Dijon mustard, and a hint of fresh rosemary. The sauce’s silky texture and balanced tanginess beautifully complement the tender, flavorful meat. Ready in just 45 minutes, this recipe is ideal for weeknight dinners or special occasions. Pair it with roasted vegetables or velvety mashed potatoes for a comforting, restaurant-quality meal at home. Perfect for fans of easy gourmet recipes, this dish highlights seasonal apple cider and simple cooking techniques for maximum flavor.
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 cup apple cider
- 0.5 cup chicken broth
- 0.5 cup heavy cream
- 1 tbsp Dijon mustard
- 1 tsp fresh rosemary, chopped
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 2 cloves garlic, minced
Instructions
Preheat your oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels, then rub it with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2 minutes per side.
Transfer the skillet with the pork tenderloin to the preheated oven. Roast for 15–20 minutes, or until the internal temperature reads 145°F (63°C) using a meat thermometer. Remove the pork from the oven and let it rest on a cutting board, loosely covered with foil.
While the pork rests, prepare the apple cider cream sauce. Place the same skillet used for roasting over medium heat. Add 1 tablespoon of unsalted butter and stir in 2 minced garlic cloves, cooking for 1–2 minutes until fragrant.
Sprinkle 1 tablespoon of flour into the skillet and whisk constantly for 1 minute to create a roux.
Gradually pour in 1 cup of apple cider and 1/2 cup of chicken broth, whisking constantly to combine. Bring the mixture to a simmer and let it reduce slightly, about 5 minutes.
Stir in 1/2 cup of heavy cream, 1 tablespoon of Dijon mustard, and 1 teaspoon of fresh rosemary. Continue to simmer for another 2–3 minutes until the sauce thickens and becomes creamy.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Slice the rested pork tenderloin into medallions and arrange them on a serving platter. Drizzle the apple cider cream sauce over the sliced pork and serve immediately.
Pair the dish with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.8 g | 127% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 459 mg | 153% | |
| Sodium | 4573 mg | 199% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 24.2 g | ||
| Protein | 114.9 g | 230% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 78 mg | 6% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2499 mg | 53% | |
*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.
