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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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/baked-apple-cider-pork-tenderloin-with-roasted-vegetables-recipe/