Apple Cider Pork Tenderloin with Potatoes and Apples Recipe
This recipe has the flavors of fall and is very easy to prepare. NOTE: Total Time does not include overnight marinating of the ingredients.
- 12 ounces Apple Cider
- 1/4 cup Vegetable Oil
- 2 teaspoons Dry Mustard
- 3 cloves Garlic Peeled and diced
- 4 sprigs Fresh Thyme Lemon thyme if available
- 1/4 teaspoon Kosher Salt
- 1/4 teaspoon Freshly Ground Black Pepper
Rest of Ingredients
- 2 1-pounds Pork Tenderloin Rinsed and patted dry with paper towels
- 1/2 large Vidalia Sweet Onion Peeled and thinly sliced, yellow onion may be substituted
- 1 large Apple Cored and sliced into thin wedges
- 1 pound Small Red Potatoes Cut into bite size pieces
Marinating the ingredients:
Add the apple cider, vegetable oil, mustard, garlic, thyme, salt and pepper into a gallon zippered plastic bag.
Seal and shake to combine the ingredients.
Add the pork tenderloins, and seal the bag squeezing as much air out as possible.
Refrigerate for at least four hours or overnight.
Cooking the Tenderloins:
Preheat oven to 350°F.
In a 13 by 9-inch baking dish add the potatoes in a single layer, followed by the onions and apple slices.
Place the pork tenderloin on top and evenly distribute the marinade in the pan.
Bake for 45 minutes, check the internal temperature with a food thermometer and remove the pork tenderloins from the oven when they reach 145°F (for medium rare) or 150°F (medium).
When removing the tenderloins, check the potatoes for doneness. If cooked, remove with the tenderloins; if needing to cook longer leave in the oven until they are done.
Allow to rest for 5 minutes before slicing.
Calories: 135kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 0mg | Sodium: 85mg | Potassium: 335mg | Fiber: 1g | Sugar: 7g | Vitamin A: 40IU | Vitamin C: 7.7mg | Calcium: 15mg | Iron: 0.6mg