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Tender Apple Cider Braised Pork Tenderloin Recipe Easy Perfect Dinner with Roasted Root Vegetables

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A velvety, tender pork tenderloin braised in fresh apple cider and served with caramelized roasted root vegetables, perfect for cozy fall or winter dinners.

Ingredients

Scale
  • 1 to 1.5 pounds pork tenderloin, trimmed of excess fat and silver skin
  • 2 cups fresh apple cider
  • 1 cup chicken broth
  • 2 large carrots, peeled and cut into chunks
  • 2 parsnips, peeled and cut into similar-sized pieces
  • 1 medium sweet potato, peeled and cubed
  • Optional: 1 small red onion, quartered
  • 3 cloves garlic, minced
  • 2 teaspoons fresh thyme or 1 teaspoon dried thyme
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 tablespoon apple cider vinegar
  • Optional spices: pinch of cinnamon or ground cloves

Instructions

  1. Pat the pork tenderloin dry with paper towels. Trim any silver skin or excess fat. Season generously with salt and pepper all over. Let it sit at room temperature for about 15 minutes.
  2. Preheat oven to 400°F (200°C). Toss carrots, parsnips, sweet potatoes, and optional onion with 1 tablespoon olive oil, salt, pepper, and a sprinkle of thyme. Spread evenly on a baking sheet and roast for 30-35 minutes, stirring halfway, until caramelized and tender.
  3. Heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear pork on all sides until browned, about 2-3 minutes per side. Remove pork and set aside.
  4. Reduce heat to medium. Add minced garlic to the pan and sauté for about 30 seconds until fragrant. Pour in apple cider, scraping up brown bits from the bottom. Add chicken broth, apple cider vinegar, thyme, and optional spices. Stir to combine.
  5. Return pork to the pan, spoon some liquid over it, and bring to a gentle simmer. Cover with lid or foil and transfer to the oven. Braise for 30-40 minutes, or until internal temperature reaches 145°F (63°C). Baste pork halfway through cooking.
  6. Remove pork from oven and transfer to a cutting board. Tent with foil and let rest for 10 minutes. Place skillet back on stovetop over medium heat. Stir in butter to thicken sauce and add richness. Adjust seasoning with salt and pepper.
  7. Slice pork tenderloin into medallions. Arrange on plates with roasted root vegetables. Spoon apple cider sauce over pork and vegetables before serving.

Notes

Use fresh, unfiltered apple cider for best flavor. Searing the pork before braising is essential for depth of flavor. Let pork rest after cooking to retain juices. Roast vegetables separately to avoid sogginess and achieve caramelization. Baste pork halfway through braising for juiciness. Butter finish adds richness but can be substituted with olive oil or plant-based butter for dairy-free version. Keep an eye on braising liquid and add broth or cider if it reduces too much.

Nutrition

Keywords: pork tenderloin, apple cider, braised pork, roasted root vegetables, fall dinner, easy dinner, comfort food, gluten-free, dairy-free option

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