Fall flavors explode in this delicious and easy Apple Cider Pork Tenderloin recipe! Juicy, marinated pork tenderloin is paired with sweet apples, hearty potatoes, and rustic carrots, all roasted together for an effortless one-pan meal. Finished with a luscious apple cider gravy, this dish is the perfect blend of savory and sweet—comforting, seasonal, and family-approved. It’s an ideal dinner to enjoy on a cool evening or to impress guests with minimal effort and maximum flavor.
Ingredients
- 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
- 2 pounds Yukon gold potatoes, cut into 1/2-inch pieces
- 2 large carrots, cut into 1/2-inch pieces
- 2 large Honeycrisp or Pink Lady apples, cut into 1/2-inch pieces
- 1 teaspoon Italian seasoning
- 3 tablespoons butter
- 1 1/2 tablespoons all-purpose flour
Instructions
- Preheat your oven to 450°F (232°C). This high heat helps roast the vegetables quickly and caramelize their edges for deep flavor.
- Pat the pork tenderloin dry with paper towels to help it sear properly. In a large zip-top bag or sealable container, combine the pork with apple cider, balsamic vinegar, 2 tablespoons of olive oil, 1/2 teaspoon of sea salt, and 1/4 teaspoon black pepper. Seal and refrigerate to marinate for at least 30 minutes while preparing the vegetables. This not only tenderizes the meat but infuses it with sweet and tangy flavor.
- Meanwhile, wash and cut the potatoes, carrots, and apples into uniform 1/2-inch chunks. Consistent sizing ensures everything roasts evenly.
- Place the cut vegetables and apples on a large, rimmed baking sheet. Drizzle with the remaining 2 tablespoons olive oil, then sprinkle with Italian seasoning, the remaining 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Toss well to coat, then spread everything into a single, even layer. If your pan is overcrowded, use two sheets to ensure proper roasting and avoid steaming.
- Roast the vegetables in the preheated oven for 25 minutes. Stir once halfway through to promote even browning and prevent sticking.
