Apple Cider Pork Tenderloin (Print Version)
# Ingredients:
→ Pork and Marinade
01 -
Pork tenderloin (approximately 1.35 kg)
02 -
Apple cider (475 ml)
03 -
Balsamic vinegar (60 ml)
04 -
Olive oil (divided)
05 -
Sea salt (divided)
06 -
Ground black pepper (divided)
→ Roasted Vegetables and Apples
07 -
Yukon gold potatoes (approximately 900 g)
08 -
Large carrots
09 -
Large apples (Honeycrisp or Pink Lady variety)
10 -
Italian seasoning
→ Gravy
11 -
Unsalted butter (45 g)
12 -
All-purpose flour (22.5 g)
# Instructions:
01 -
Preheat oven to 230 degrees C. Pat the pork tenderloins dry with paper towels. In a large resealable bag or suitable container, combine the tenderloins, apple cider, balsamic vinegar, 30 ml of olive oil, 2.5 ml of sea salt, and 1.25 ml of ground black pepper. Allow the pork to marinate for 30 minutes while you prepare the vegetables.
02 -
Thoroughly wash and cut the potatoes, carrots, and apples into approximately 1.25 cm pieces. Distribute them evenly on a large, rimmed baking sheet. Toss the prepared vegetables and apples with the remaining 30 ml of olive oil, 5 ml of Italian seasoning, 2.5 ml of sea salt, and 1.25 ml of ground black pepper. Arrange them in a single layer across the pan and bake for 25 minutes.
03 -
While the vegetables are roasting, heat a large, heavy-bottomed skillet (such as cast iron) over medium-high heat. Once the skillet is very hot, add the marinated tenderloins and sear for 2 minutes on each side to achieve a golden-brown crust. Reserve the marinade liquid for the gravy.
04 -
Remove the baking sheet from the oven and use a spatula to toss the roasted vegetables. Redistribute them into a single layer, then place the seared tenderloins on top. Return the baking sheet to the oven and continue baking for an additional 20 to 25 minutes, or until the pork tenderloin reaches an internal temperature of 63-71 degrees C when measured with an instant-read thermometer in the thickest part.
05 -
Once cooked, remove the tenderloin from the oven and allow it to rest for 10 minutes before slicing. Concurrently, prepare the gravy using the same skillet. Heat the skillet over medium heat. Add the 45 g of butter; once melted, whisk in the 22.5 g of all-purpose flour until a smooth paste forms. Gradually incorporate the reserved marinade, adding approximately 120 ml at a time, whisking continuously until the mixture is smooth. Bring the gravy to a simmer and reduce for 7 to 8 minutes, allowing it to thicken.
06 -
Slice the rested pork tenderloin into portions. Serve several slices alongside the roasted root vegetables and apples, generously topping with the apple cider gravy.
# Notes:
01 -
For optimal flavor and tenderness, marinate the pork tenderloin for at least 30 minutes, or up to 4 hours, in the refrigerator.
02 -
Always use a meat thermometer to confirm the pork is cooked to a safe internal temperature. The USDA recommends 63°C for pork tenderloin, followed by a 3-minute rest period.
03 -
Adjust the roasting time for vegetables and pork based on their size and thickness to ensure even cooking.
04 -
To introduce an additional layer of flavor, consider adding a clove of minced garlic to the pork marinade.
05 -
For those who prefer a spicier profile, a pinch of red pepper flakes can be added to the gravy during the simmering stage.
06 -
As a variation, sweet potatoes can be substituted for Yukon gold potatoes to impart a sweeter flavor profile to the roasted vegetables.