Cider Glazed Pork Tenderloin with Apples, Potatoes and Onions
The sweetness from the cider glaze and the apples pairs beautifully with the pork, potatoes, and onions in this pretty fall classic.
- 2 cups apple cider
- 2 firm apples, cored and cut into wedges
- 1 pound potatoes, cut into wedges
- 2 small red onions, peeled and cut into wedges
- 1/4 cup extra virgin olive oil or canola oil, divided
- Salt and pepper
- 1 tablespoon minced fresh rosemary
- 2 Prairie Grove Farms pork tenderloins (about 1 1/4 pounds each)
- Preheat the oven to 400 degrees. Bring the cider to a boil in a small saucepan over high heat. Boil until reduced by half, about 15 minutes.
- While the cider is reducing, spread the apples, potatoes, and onions in a single layer in a baking pan. Drizzle with half of the olive oil, season with salt and pepper, and sprinkle the rosemary over the top. Transfer to the oven and bake until tender and brown, about 30 minutes.
- Season the pork with salt and pepper. Heat a large ovenproof frying pan over medium high heat and add the remaining olive oil. Add the pork and cook, turning once, until browned on both sides, about 5 minutes total. Pour the reduced cider over the pork and transfer the entire pan to the oven alongside the vegetables.
- Bake, basting occasionally with the cider, until a meat thermometer inserted in the thickest part reads 140-145 degrees, about 20 minutes. Remove from the oven and let rest 10 minutes before slicing.
- Serve the pork tenderloin sliced, accompanied by cider pan juices and roasted vegetables.
- Most pork tenderloins come well trimmed, but if you notice any fat or silver skin, remove before cooking to avoid shrinking your roast.
- Nutrition Facts
- Calories: 343, Total Fat: 12g, Saturated Fat: 2.7g, Trans Fat: 0g, Cholesterol: 92mg, Sodium: 91mg, Carbohydrate: 28.3g, Dietary Fiber: 3.1g, Sugars: 15.9g, Protein: 31.5g, Vitamin A: 1%, Vitamin C: 30%, Calcium: 3%, Iron: 13%