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.
Servings 8
Calories 135kcal
Ingredients
Marinade 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
Instructions
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.
Nutrition
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