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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
Course: Main Course
Cuisine: American
Servings: 4
Calories: 432kcal
Author: Meaghan @ 4 Sons R Us

Ingredients

  • 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

Instructions

  • 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.

Notes

recipe adapted from The Life Jolie

Nutrition

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