Description
This Roasted Apple Cider Pork Tenderloin recipe features juicy pork tenderloin marinated in apple cider and balsamic vinegar, roasted alongside seasoned Yukon gold potatoes, carrots, and apples. The dish is complemented by a rich homemade gravy made from the marinade, butter, and flour, resulting in a perfectly balanced, flavorful meal that yields 8 servings.
Ingredients
Scale
Pork and Marinade
- 3 pounds pork tenderloin
- 2 cups apple cider
- 1/4 cup balsamic vinegar
- 4 tablespoons olive oil, divided
- 1 teaspoon sea salt, divided
- 1/2 teaspoon ground black pepper, divided
Vegetables and Fruits
- 2 pounds Yukon gold potatoes
- 2 large carrots
- 2 large honey crisp or pink lady apples
- 1 teaspoon Italian seasoning
Gravy
- 3 tablespoons butter
- 1 1/2 tablespoons all purpose flour
Instructions
- Preheat Oven: Preheat the oven to 450 degrees Fahrenheit to prepare for roasting the vegetables and pork tenderloin.
- Marinate Pork Tenderloin: Pat the pork tenderloin dry with paper towels. Place it in a large zip-top bag or Tupperware with apple cider, balsamic vinegar, 2 tablespoons of olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Let it marinate for 30 minutes while preparing the vegetables to infuse flavor and tenderize the meat.
- Prepare Vegetables and Apples: Wash and cut the Yukon gold potatoes, carrots, and apples into 1/2-inch pieces. Arrange them on a large rimmed baking sheet for roasting.
- Season and Roast Vegetables: Toss the cut potatoes, carrots, and apples with 2 tablespoons olive oil, 1 teaspoon Italian seasoning, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Spread them evenly on the baking sheet and bake for 25 minutes to start cooking and caramelize the vegetables and apples.
- Brown Pork Tenderloin: While vegetables roast, heat a large skillet over medium-high heat. Once hot, add the marinated tenderloin and brown all sides for about 2 minutes per side to develop a rich crust. Reserve the marinade for making the gravy.
- Combine and Continue Roasting: Remove the vegetables from the oven and toss with a spatula. Spread them evenly again and place the browned pork tenderloins on top. Return to the oven and roast for an additional 20 to 25 minutes until the internal temperature of the pork reaches 145 to 160 degrees Fahrenheit, ensuring it is cooked to safe and juicy perfection.
- Rest Pork Tenderloin: Remove the tenderloin from the oven and let it rest for 10 minutes. Resting allows the juices to redistribute for a moist and tender slice.
- Make Gravy: While the meat rests, heat the skillet used for browning over medium heat. Add the butter and melt it, then whisk in the flour to form a roux. Gradually add the reserved marinade, half a cup at a time, whisking continuously until smooth. Let the mixture simmer for 7 to 8 minutes until thickened and flavorful.
- Serve: Slice the pork tenderloin and serve it with roasted vegetables and apples on the side. Drizzle generously with the warm apple cider gravy to complete this comforting meal.
Notes
- Use an instant-read thermometer to ensure pork reaches a safe internal temperature (145-160°F).
- Letting the meat rest before slicing enhances juiciness.
- Honey crisp or pink lady apples are recommended for balance of sweetness and tartness.
- Cast iron skillet preferred for even browning of the meat.
- You can substitute chicken broth for remaining marinade if you prefer less acidity in the gravy.
