Pork Tenderloin with Apple Cider Gravy

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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.

Prep Time10

Cook Time35

Total Time45

Course: Dinner, Entree, Main Course, Pork

Cuisine: American

Servings:

Calories: 503kcal

Author: Meaghan @ 4 Sons R Us

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

US Customary - Metric

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.

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