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Braised Apple Cider Pork Tenderloin

Braised Apple Cider Pork Tenderloin is an easy, cozy recipe for the fall and winter months that is perfect for family dinner. A little bit sweet and a little bit savory, it includes flavors that are the best of both worlds. Save this recipe to Pinterest now so you can make it whenever you want. 
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Course: dinner
Cuisine: American
Keyword: Apple cider pork tenderloin, pork tenderlion
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 3 - 4 people
Author: Rachel

Equipment

  • 3.5 quart Braising pan

Ingredients

For the Pork Tenderloin Seasoning

  • 1 pork tenderloin (About 1 - 1.5 lbs)
  • 2 tsp rubbed sage
  • 2 tsp dried thyme
  • 2 tsp dried, crushed rosemary
  • 2 tsp coarse sea salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp garlic salt
  • 1/2 tsp fresh cracked black pepper

For the pan

  • 4 tbsp extra virgin olive oil - Dived by 3 and 1
  • 3/4 cup diced yellow onion
  • 3 cloves diced garlic
  • 3 carrots, peeled and sliced into 1-2 inch sections
  • 3 tbsp flour
  • 1 cup chicken broth
  • 1 lb yellow Dutch potatoes, cut into 4ths or 6ths
  • 3/4 cup apple cider
  • 1 tbsp Dijon mustard
  • 1/4 cup honey
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh sage
  • 3 sprigs fresh thyme
  • 1 1/2 tsp coarse sea salt
  • 1/2 tsp fresh cracked pepper
  • 1-2 peeled and diced apple

Slurry to thicken the sauce

  • 2-3 tbsp corn starch

Instructions

  • Preheat the oven to 400 degrees.
  • Remove the pork tenderloin from the refrigerator and pat it dry on both sides. Then mix together the spices and herbs in a small bowl. Rub all of them on the pork tenderloin, covering all sides. Lightly cover it and let it rest for 20 minutes.
  • Heat a large pan or braised over a medium flame. Add the 3 tablespoons of extra virgin olive oil when the pan is warm. When the oil is shimmering, add the pork tenderloin and cook it for 3 minutes on all four sides. Remove it and set it aside when done. The pan will have a lot of charing but that is okay.
  • Add the last tablespoon of extra virgin olive oil to the pan and then add the onions. Cook over low heat for 2-3 minutes until they are tender. Then add the garlic and cook for another two minutes, stirring regularly. Next add the carrots and cook another 5 minutes.
  • Add in flour and cook for two minutes. Then add in the chicken broth and deglaze the pan by scraping the charing and brown bits. Let the broth mix reduce by about half. Then add in the potatoes, apple cider, Dijon mustard, honey and fresh herbs. Next add the sea salt and pepper and gently stir the mix. Let this simmer for 7 minutes over low heat.
  • Mix in the diced apples and cook for another 2 minutes.
  • Move the vegetables out of the way and place the pork tenderloin back in the pan along with any juices from the plate. Make sure it is touching the bottom of the pan. Spoon the sauce over the pork tenderloin. Cover it and cook in the oven for 25 minutes or until the internal temperature reaches 165 degrees. Check with a meat thermometer.
  • When done, remove the pork tenderloin from the pan, cover it and allow it to rest for 5-10 minutes. Also remove the vegetables from the pan. You can now thicken the sauce by mixing the corn starch and water in a small bow. Then place the pan with its juice over a low flame on the stove and whisk in the corn starch slurry until it dissolve. Simmer on low for about 5 minutes and then turn off the flame.
  • To serve top the pork and vegetables with additional fresh sage and thyme, and coarse sea salt and fresh cracked black pepper. Drizzle the sauce over the pork and the vegetables too.