Baked Apple Cider Pork Tenderloin with Roasted Vegetables Recipe

Introduction

This baked apple cider pork tenderloin with roasted vegetables is a comforting and flavorful meal perfect for any night. The juicy pork pairs beautifully with lightly caramelized veggies, all infused with aromatic herbs and a touch of sweet cider.

Ingredients

• 1 pork tenderloin (about 1½ pounds)
• 1 cup apple cider
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 3 garlic cloves (minced)
• 1 tablespoon fresh rosemary (chopped)
• 1 teaspoon fresh thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 pound baby potatoes (halved)
• 3 large carrots (sliced)
• 12 ounces Brussels sprouts (halved)
• 1 large red onion (cut into wedges)
• 2 tablespoons olive oil (for vegetables)
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley (for garnish)
• Extra rosemary (optional for garnish)
• Sliced apples (optional for serving)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet or roasting pan with parchment paper for easy cleanup.
2. Step 2: In a bowl, whisk together the apple cider, Dijon mustard, olive oil, minced garlic, rosemary, thyme, salt, and black pepper until well combined. Reserve about one-third of this mixture for brushing during cooking.
3. Step 3: Pat the pork tenderloin dry with paper towels and coat it thoroughly with the marinade. Let it marinate for at least 20 minutes, or up to 2–4 hours for deeper flavor.
4. Step 4: Arrange the baby potatoes, carrots, Brussels sprouts, and red onion on the prepared baking sheet. Drizzle with olive oil and season with garlic powder, paprika, salt, and pepper. Toss to coat evenly.
5. Step 5: Roast the vegetables alone in the oven for about 15 minutes to give the heartier veggies a head start.
6. Step 6: Push the vegetables toward the edges of the baking sheet and place the marinated pork tenderloin in the center. Brush the reserved marinade over the pork.
7. Step 7: Continue roasting for another 20–25 minutes, or until an internal temperature of 145°F (63°C) is reached in the thickest part of the pork.
8. Step 8: Remove the pan from the oven and let the pork rest for 5–10 minutes before slicing to allow the juices to redistribute.
9. Step 9: Slice the pork and serve alongside the roasted vegetables, spooning any pan juices over the top. Garnish with fresh parsley, extra rosemary, and sliced apples if desired.

Tips & Variations

• For extra flavor, marinate the pork overnight in the refrigerator.
• Swap baby potatoes for sweet potatoes for a sweeter twist.
• Add chopped apples to the roasting pan for caramelized fruit alongside the vegetables.
• Use dried herbs if fresh are not available, but reduce the amount slightly for dried thyme and rosemary.

Storage

Store leftover pork and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Pork tenderloin can dry out if overcooked upon reheating, so reheat carefully.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled apple juice instead of apple cider?

Yes, you can substitute apple juice if you don’t have apple cider, but the flavor will be sweeter and less complex.

How do I know when the pork is fully cooked?

The best way is to use a meat thermometer. The internal temperature should reach 145°F (63°C) for safe consumption, followed by a resting period to retain juiciness.

Baked Apple Cider Pork Tenderloin with Roasted Vegetables Recipe

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★★★★★

4.6 from 96 reviews

This Baked Apple Cider Pork Tenderloin with Roasted Vegetables is a flavorful and hearty meal that combines tender pork marinated in a tangy apple cider mixture with a medley of perfectly roasted potatoes, carrots, Brussels sprouts, and red onion. The dish is expertly roasted in the oven to develop rich flavors and a juicy texture, making it an ideal weeknight dinner or special occasion meal.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pork Tenderloin and Marinade

• 1 pork tenderloin (about 1½ pounds)
• 1 cup apple cider
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 3 garlic cloves (minced)
• 1 tablespoon fresh rosemary (chopped)
• 1 teaspoon fresh thyme
• 1 teaspoon salt
• ½ teaspoon black pepper

Roasted Vegetables

• 1 pound baby potatoes (halved)
• 3 large carrots (sliced)
• 12 ounces Brussels sprouts (halved)
• 1 large red onion (cut into wedges)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste

Garnishes (Optional)

• Fresh parsley
• Extra rosemary
• Sliced apples

Instructions

1. Prepare the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet or roasting pan with parchment paper to ensure easy cleanup and prevent sticking.
2. Make the Marinade: In a medium bowl, whisk together apple cider, Dijon mustard, olive oil, minced garlic, chopped rosemary, fresh thyme, salt, and black pepper until the mixture is well blended. Reserve about one-third of this marinade for brushing on the pork during roasting.
3. Marinate the Pork: Pat the pork tenderloin dry using paper towels to help the marinade adhere better. Coat the pork thoroughly with the marinade and allow it to marinate for at least 20 minutes. For deeper flavor, you can marinate it for 2 to 4 hours if time permits.
4. Prepare the Vegetables: On the prepared baking sheet, arrange the halved baby potatoes, sliced carrots, halved Brussels sprouts, and red onion wedges. Drizzle the vegetables with olive oil, then sprinkle garlic powder, paprika, salt, and pepper over them. Toss well to coat all pieces evenly.
5. Roast the Vegetables: Place the baking sheet in the preheated oven and roast the vegetables alone for about 15 minutes. This ensures that the denser vegetables like potatoes and carrots begin cooking early so they finish simultaneously with the pork.
6. Add the Pork: After the initial roasting time, push the vegetables toward the edges of the baking sheet to make room in the center. Place the marinated pork tenderloin in the middle of the pan. Brush the reserved marinade over the pork to add flavor and moisture.
7. Continue Roasting: Return the pan to the oven and roast for an additional 20 to 25 minutes, or until a meat thermometer inserted into the thickest part of the pork reads 145°F (63°C), the safe internal temperature for pork.
8. Rest the Pork: Remove the baking sheet from the oven and let the pork rest for 5 to 10 minutes before slicing. Resting helps the meat retain its juices and stay tender when sliced.
9. Serve: Slice the pork tenderloin into medallions and plate alongside the roasted vegetables. Spoon any pan juices over the dish for added flavor. Garnish with fresh parsley, extra rosemary, or sliced apples if desired.

Notes

• For best flavor, marinate the pork for at least 2 hours if time allows.
• Use a meat thermometer to accurately check pork doneness to avoid overcooking.
• If you prefer sweeter notes, add a drizzle of honey to the marinade.
• Adjust seasoning on vegetables to your taste, adding more or less paprika and garlic powder.
• Leftovers can be refrigerated for up to 3 days and reheated gently to preserve moisture.

Keywords: apple cider pork tenderloin, roasted vegetables, baked pork recipe, easy pork dinner, fall dinner recipe, sheet pan dinner