Roasted Pork Tenderloin with Apple Cider Gravy
Pork tenderloin with apple cider gravy is an easy 30 minute supper with gourmet flavor and a fall twist. Sweet and savory gravy perfectly complements the perfectly cooked pork for a stunning comfort food dish that will steal the show at any occasion from Sunday dinner to your holiday table.
Whenever we make the trek to the nearby mountains for some apple picking, I refuse to leave without fresh, locally sourced apple cider.
Yes, I am well aware that I can buy some from my local grocery store during the fall, but cider tastes better when it’s made from apples straight from the orchard.
Maybe that’s purely my personal preference but I have a feeling it’s because the apples are fresher.
And the fresher the better.
The fresh cider makes an absolutely delicious addition to this pork tenderloin with apple cider gravy.
We’re talking about a pork loin seasoned with fragrant thyme and seared in a hot dutch oven to lock in all the juices.
Then it goes into the oven to with a sweet, yet savory, white gravy coating it for a delicious marriage of cozy fall flavors.
In 30 minutes a gourmet tasting dinner is done!
Serve it with a couple sides and you’ll be a real meal time magician with this one!
Ingredients
To make this you’ll need:
- Olive Oil– To sear the pork in
- Pork Tenderloin– A 1-1.5 pound tenderloin
- Spices– Salt, pepper, and dried thyme.
- Chicken broth– Or stock.
- Cornstarch– To thicken the gravy.
- Condensed Soup– Cream of mushroom- store bought, or homemade. Feel free to substitute cream of celery, cream of chicken, or any other cream of soup you have on hand.
- Onion Soup Mix– 1 package of the dry mix. You could also use our homemade version instead.
- Apple Cider– Feel free to substitute apple juice if it’s not cider season.
How to Make
This pork tenderloin with apple cider gravy is so easy to make!
Just rub the salt, pepper, and dried thyme into the tenderloin to suit your tastes.
Set the seasoned pork aside.
Whisk the chicken broth and cornstarch together in a medium sized mixing bowl until the mixture is evenly combined and smooth.
Stir in the mushroom soup, onion soup seasoning ,and apple cider.
Set the gravy mixture aside.
Heat the olive oil in a dutch oven over medium high heat.
When the oil’s hot and shimmer, sear the tenderloin for 2-3 minutes on each side without moving it.
When every side has a nice crisp, brown sear on it, pour the gravy mixture into the dutch oven over top of the pork.
Put the dutch oven into a 425° oven and bake for 22-25 minutes or until the internal temperature reaches 145°.
Remove the dutch oven from the oven.
Transfer the tenderloin to a baking dish and loosely cover it with foil.
Let it rest for 10 minutes before slicing.
Whisk the gravy in the dutch oven to bring it together.
Serve the tenderloin sliced and drizzled with gravy.
Storing Leftovers
Let the pork tenderloin cool to room temperature.
Once it cools, transfer it to an airtight container with the gravy.
Store it in the refrigerator for up to 4 days.
For the juiciest leftovers, reheat sliced pork tenderloin in a 300°F oven with a splash of broth to thin the gravy back out until warmed through.
You can also microwave individual portions in 30 second intervals until it’s warmed through.
Tips and Tricks
- Do you prefer a thinner gravy for your meat? Cut the amount of cornstarch in half for a looser gravy, that will still be every bit as flavorful.
- Searing the pork is optional, though I definitely recommend searing for this recipe to keep the pork juicy.
- If you want to skip searing, add the pork loin to the dutch oven raw, still pouring the soup mixture in overtop as instructed, and bake until an internal thermometer inserted into the thickest part of the meat reads 145°. You will want to gently stir the gravy around a few times this ways though, due to the longer cooking times.
- I like using a dutch oven, because I can choose to skip the foil step entirely and just cover it- keeping it warm in the crock without any additional heat until ready to serve. You can use a regular cast iron skillet as an alternative though.
Other Savory Apple Cider Recipes
Pork tenderloin with apple cider gravy is easy enough for any day but feels and tastes special enough for a holiday.
Make it and enjoy!
Looking for other savory apple cider recipes?
Try these:
- Apple Cider Beef Stew
- Apple Cider Baked Beans
- Hard Cider Smoked Beer Can Chicken
- Apple Cider Glazed Pork Chops
- Little House On The Prairie Cinnamon Chicken
If you’ve tried this PORK TENDERLOIN WITH APPLE CIDER GRAVY, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Pork Tenderloin with Apple Cider Gravy
Ingredients
- 1- 1 1/2 lb pork tenderloin
- salt, pepper, & dried thyme to taste
- 1 14.5 oz can chicken broth
- 2 tbsp cornstarch
- 1 10.5 oz can cream of mushroom soup
- 1 1 oz pkt dry onion soup seasoning
- 1/2 cup apple cider
- 2 tbsp olive oil
Instructions
- Rub salt, pepper, and dried thyme into the tenderloin- in your preferred amounts. Set aside.1- 1 1/2 lb pork tenderloin, salt, pepper, & dried thyme
- Add the chicken broth and cornstarch to a medium sized mixing bowl, whisking until evenly combined & the mixture's smooth. Stir in the mushroom soup, onion soup seasoning ,and apple cider until evenly combined. Set aside.1 14.5 oz can chicken broth, 2 tbsp cornstarch, 1 10.5 oz can cream of mushroom soup, 1 1 oz pkt dry onion soup seasoning, 1/2 cup apple cider
- Add the olive oil to a dutch oven, and heat over medium high. When the oil's hot, sear the tenderloin on all sides. Watch it carefully to ensure it's seared, not burned.2 tbsp olive oil
- When every side has a nice crisp, brown sear on it- pour the soup mixture into the pot over top of the pork.
- Transfer the dutch oven to an oven heated to 425 degrees, and bake for 22-25 minutes, or until cooked through.
- Remove the dutch oven from the oven. Transfer the tenderloin to a baking dish, loosely cover with foil, and let it rest for 10 minutes.
- Whisk the gravy in the dutch oven to combine, and serve drizzled over slices of the tenderloin.
Notes
- Do you prefer a thinner gravy for your meat? Cut the amount of cornstarch in half for a looser gravy, that will still be every bit as flavorful.
- Searing the pork is optional, though I definitely recommend searing for this recipe to keep the pork juicy.
- If you want to skip searing, add the pork loin to the dutch oven raw, still pouring the soup mixture in overtop as instructed, and bake until an internal thermometer inserted into the thickest part of the meat reads 145°. You will want to gently stir the gravy around a few times this ways though, due to the longer cooking times.
- I like using a dutch oven, because I can choose to skip the foil step entirely and just cover it- keeping it warm in the crock without any additional heat until ready to serve. You can use a regular cast iron skillet as an alternative though.
Nutrition
recipe adapted from The Life Jolie
This looks like a wonderful weeknight meal! Thank you for sharing with us over at Fiesta Friday!