Pork Tenderloin with Apple Cider Gravy
This 30 minute meal features a savory roasted pork tenderloin dressed with a sweet apple cider gravy, making it a delicious entree that whole-heartedly embraces the flavors of the Fall season.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
- 2 tbsp olive oil
- 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 pkg dry onion soup seasoning
- 1/2 cup apple cider
Rub salt, pepper, and dried thyme into the tenderloin- in you preferred amounts. Set aside.
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.
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.
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.
Calories: 432kcal | Carbohydrates: 7g | Protein: 59g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 184mg | Sodium: 172mg | Potassium: 1144mg | Sugar: 3g | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 2.8mg