Herb-Crusted Pork Tenderloin with Apple Cider Gravy and Roasted Root Vegetables
Equipment
- Roasting pan
- Oven
- Saucepan
- Whisk
Ingredients
- 1 pork tenderloin (1 to 1.5 pounds)
- 3 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups mixed root vegetables (carrots, parsnips, and potatoes), cut into 1-inch pieces
- 1 cup apple cider
- 1 cup chicken broth
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
Instructions
- Heat the oven to 400 degrees. Toss the root vegetables with 2 tablespoons olive oil, half the salt, and half the pepper in a large roasting pan.
- Mix the remaining olive oil with the garlic, rosemary, thyme, parsley, and the rest of the salt and pepper to form a paste.
- Pat the pork tenderloin dry and rub the herb paste evenly over the surface.
- Nestle the pork into the center of the vegetables in the roasting pan.
- Roast until the pork reaches an internal temperature of 145 degrees and the vegetables are tender and browned at the edges.
- Remove the pork to a cutting board and let it rest while you make the gravy.
- Place the roasting pan on the stovetop over medium heat or pour the pan juices into a saucepan. Add the butter and flour, stirring to form a roux.
- Slowly whisk in the apple cider and chicken broth, scraping up any browned bits. Simmer until the gravy thickens to a light coating consistency.
- Slice the rested pork and serve it with the roasted vegetables and warm gravy.
Notes
For the smoothest gravy, whisk constantly while adding the liquids so no lumps form. If the vegetables finish roasting before the pork, simply push them to the edges of the pan. Leftovers reheat well in a covered skillet with a splash of broth to loosen the gravy again.
Course: Main Course
Cuisine: American
Equipment: Roasting pan, Oven, Saucepan, Whisk
Cuisine: American
Equipment: Roasting pan, Oven, Saucepan, Whisk