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.
Servings: 4
Calories: 432kcal
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