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Overhead view of apple cider pork tenderloin surrounded by roasted potatoes and carrots.

Apple Cider Pork Tenderloin

Jessie Winstead
This apple cider pork tenderloin is a cozy one-pan fall dinner made with tender pork, caramelized veggies, and a rich apple cider sauce. It’s simple enough for a weeknight but special enough for hosting.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course dinner, Main Course
Cuisine American
Servings 4
Calories 464 kcal

Ingredients
  

For the Pork Tenderloin Seasoning

  • 1 pork tenderloin about 1–1.5 lbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 teaspoon dried crushed rosemary
  • 2 teaspoon coarse sea salt
  • ½ teaspoon black pepper

For the Pan

  • 3 tablespoon extra virgin olive oil divided
  • 1 large yellow onion thinly sliced
  • 2 teaspoon minced garlic
  • 4 carrots peeled and cut into 1-inch pieces
  • 3 tablespoon all-purpose flour
  • 1 cup chicken broth
  • 1 lb yukon gold potatoes cubed
  • ¾ cup apple cider
  • 1 tablespoon Dijon mustard
  • 2 tablespoon brown sugar
  • 1½ teaspoon kosher salt
  • ½ teaspoon fresh cracked black pepper
  • 1 large Honeycrisp apple cored and cubed

Instructions
 

  • Preheat the oven to 400°F. Pat the pork tenderloin dry and mix together the seasoning ingredients. Rub the spice blend all over the pork and let it rest for about 20 minutes.
  • Heat 2 tablespoons of olive oil in a large braiser pan over medium heat. When hot, sear the pork for 3 minutes per side until browned. Remove and set aside.
  • Add the remaining tablespoon of oil to the pan. Sauté onions for 2–3 minutes until tender, then stir in garlic for 1 additional minute. Add carrots and cook for 5 minutes, stirring occasionally.
  • Stir in flour and cook for 1 minute. Pour in the chicken broth and scrape the bottom of the pan to release any browned bits. Let the mixture reduce by half.
  • Stir in the potatoes, apple cider, Dijon mustard, brown sugar, salt, and pepper. Let it simmer for about 5-7 minutes.
  • Add in the diced apples and cook for another 2 minutes.
  • Move the veggies to the sides and place the pork back in the center of the pan. Spoon sauce over the top and bake for about 25 minutes, or until the pork reaches 145°F.
  • Once done, remove the tenderloin from the pan and allow it to rest for 5–10 minutes before slicing. Serve with the pan sauce and vegetables spooned over top.

Notes

  • Make sure to use apple cider not apple cider vinegar.
  • Swap potatoes for sweet potatoes or add extra veggies like Brussels sprouts.
  • Keep leftovers refrigerated for up to 3 days or freeze for up to 2 months. Thaw overnight in the fridge before reheating in a covered skillet with a bit of broth or cider to keep it moist.

Nutrition

Calories: 464kcalCarbohydrates: 55gProtein: 28gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 75mgSodium: 2409mgPotassium: 1340mgFiber: 7gSugar: 22gVitamin A: 10250IUVitamin C: 32mgCalcium: 87mgIron: 3mg
Keyword Apple Cider Pork Tenderloin
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