Need an easy one pan naturally gluten-free meal for busy weeknights? Apple Cider Pork Tenderloin with Potatoes and Apples is bursting with fall flavors and is a cinch to prepare.
Though school has been in session here for a month and we should totally be in the weeknight dinner time swing, finding easy, delicious recipes is always a challenge. I’m still deluged with dinner idea S.O.S. pleas from friends and readers seeking simple recipes to keep their households going on busy weeknights. I will confess I too seem to lose the school year formula after a lazy summer of casual meals at all times of the evening. Today I’m sharing a one pan dish that’s both a cinch to make but bursting with fall flavors: Apple Cider Pork Tenderloins with Potatoes and Apples.
For me pork tenderloin is synonymous with easy meals. They absorb marinade flavors beautifully and generally cook in less than 30 minutes. If I can whip up a marinade and put some meat in it overnight leaving only the cooking the next evening, my life feels so much more manageable. Between after school activities, and homework help, the easier the meal the easier our nights go.
It’s not an option to shortcut great flavors either as that defeats the benefits of quick preparation. I love fall flavors and their hint that cooler temperatures are on the way. Apples of course are at their peak in fall and pair wonderfully with pork. Adding apple cider to the marinade and sliced apples to the bed of potatoes and sweet onions, leave the pork tenderloins tasting like autumn. The potatoes, onions and apples are a great complement to the pork making it a full meal from a single pan. Throw in a green salad and you are done!
The pork tenderloins are perfectly cooked, juicy with a wonderful texture. They are removed from the oven based on their internal temperature which ensures they are succulent and do not dry out (which can happen with leaner cuts of meat like a pork tenderloin). Did you know meat continues to ‘cook’ once removed from the oven? Letting meat rest allows it to come to full temperature when removed at slightly less than the desired end internal temperature.
I always make two tenderloins to streamline my meal preparation for the week. Depending on how many you are feeding, pork tenderloin makes great leftovers. You could have a second meal or slice the pork for sandwiches or to top a green salad.
This Apple Cider Pork Tenderloin with Potatoes and Apples Recipe is a contribution to Food Fanatic in my role as as the Naturally Gluten-Free Fanatic.
Stacie @ Divine Lifestyle says
This recipe sounds miraculous. There’s nothing better with pork than fruity flavors. I can’t wait to try this!
Colleen Lanin says
Yummo! I can’t wait to make this! Cooking with cider and acidic things like that always make the meat so tender!
Pam Wattenbarger says
This sounds perfect for fall! I love pork in the fall because it makes such a hearty meal.
Amanda Love says
How festive is this recipe! It’s perfect for the upcoming holidays and it’s a dish that my boys will love as well. I would love to keep this recipe for future reference. Thanks so much for showing us how it’s prepared!
Rachel Ferrucci says
We love pork and this sounds like something we have to try. So much better than having it with regular applesauce
Brandy says
This is a perfect fall dinner recipe! It looks delicious, I’ll have to try it this week.
Chrystal | Nevermore Lane says
Apple Cider Pork Tenderloin is one of my favorite fall recipes. I made a similar recipe last year with a hard cider and it turned out amazing.
MJ.L says
What a great dinner for fall! My family would love this, sounds amazing!
Liz Mays says
Oh delicious! I can see the apple adding some really nice flavor. I think I’d love this!
Theresa says
Pork and apples are such a delicious combination. I never used apple cider when making mine though. I bet it really punches up the flavor of the whole dish!
Chavonne H says
My family loves pork tenderloin, it looks incredible over potatoes and apples. I like the idea of using apple cider too. This is the ultimate fall meal!
Kelly Hutchinson says
This looks lick such a great fall dish! My husband loves pork tenderloin! I know what’s for dinner this weekend!
Beeb Ashcroft says
This looks like one of the most perfect fall dinners. Sounds and looks delicious!
Nicole Escat says
Oh, this looks new to me but very interesting. I like your plating, I will try it soon!
Toni Dash says
If you haven’t made pork tenderloin you MUST! It is a very light flavor cut of meat, cooks in less than 30 minutes and if cooked properly is very succulent. It is easy to marinade in anything and is a great standby especially for busy nights.
Nikki Wayne says
That looks so lovely! I want to cook it too for these coming weekends. My hubby will like this.
Johnna Perry says
Oh, I bet the potatoes and apples taste amazing after being baked in the marinade!
Shell says
I usually don’t make pork tenderloin, but this recipe looks really good. I might have to give it a try!
Crystal says
Even my pickiest eater is a fan of pork recipes. This sounds like a great recipe for a yummy family dinner.
Megan @ MegUnprocessed says
That looks good! Great photography!
Rosey says
That’s a great recipe for Fall. Happy first day of the cooler sesaon! 🙂
Cin says
Your recipe sounds delicious. However, you don’t indicate if the tenderloin should be covered. Does it need to be covered?
Toni Dash says
Cin the recipe is not covered when cooking. It looks just as it does in the photograph in the baking dish!
Angela M Stallings says
I am from North Carolina and this reminds me of the way I like to prepare pork shoulder roasts in apple cider vinegar, albeit your version is more herbal, while we traditionally serve ours spicy with LOTS of crushed red pepper and cracked black pepper. I cook a pork roast in my slow cooker IN the marinade all day and then finish it in a hot oven to brown/crisp the skin. This makes a lot of meat, so the remainder is chopped or shredded and blended with the remaining cooking juice/marinade. I would usually cook this on the weekend and the leftover pulled pork would be used for weeknight dinner, served on buns with coleslaw and fries or oven roasted potatoes on the side. While it is not cooked low and slow over real wood the way our signature North Carolina dish called “barbecue” (Yes, in N.C., barbecue is a dish, not a form of cooking) is prepared, this is a more manageable way to serve it on the cheap.
I LOVE your use of pork tenderloin as it is still one of the more economical meat choices that cooks quickly while being tender. Your flavors sound amazing and I can’t wait to try this, even though it is now mid-winter. My daughter is not a fan of “barbecue”. However, I think this might appeal to her.