Apple Cider Pork Tenderloin with Roasted Fall Vegetables

6. While the vegetables roast, heat a large skillet—preferably cast iron or stainless steel—over medium-high heat. Once hot, remove the pork from the marinade (reserving the liquid for later) and sear the tenderloins for 2 minutes per side. This creates a golden-brown crust that adds flavor and seals in juices.
7. Remove the roasted vegetables from the oven and toss gently with a spatula. Rearrange them into an even layer and carefully nestle the seared pork tenderloins on top of the vegetables.
8. Return the pan to the oven and roast for an additional 20 to 25 minutes, or until the pork reaches an internal temperature of 145°F to 160°F (63°C to 71°C), depending on your preference. Use an instant-read thermometer inserted into the thickest part of the tenderloin for accuracy.
9. Once cooked, remove the pan from the oven. Transfer the pork to a cutting board and let it rest for 10 minutes to allow the juices to redistribute for optimal tenderness.

Make the Apple Cider Gravy

1. While the pork is resting, return the skillet used for searing to medium heat. Melt the butter, then whisk in the flour to create a roux. Stir constantly for about 1 minute to eliminate the raw flour taste.
2. Gradually pour in the reserved marinade, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, stirring frequently, and allow it to reduce for 7–8 minutes or until thickened to your desired consistency.

To Serve

Slice the rested pork tenderloin into medallions. Arrange over the bed of roasted vegetables and apples, then generously drizzle with warm apple cider gravy. Serve immediately and enjoy the blend of sweet, savory, and herby fall flavors in every bite.

Nutrition Information (approximate per serving)