Apple Cider Pork Tenderloin with Roasted Fall Vegetables

1. Preheat your oven to 450°F (232°C). This high heat helps roast the vegetables quickly and caramelize their edges for deep flavor.
2. Pat the pork tenderloin dry with paper towels to help it sear properly. In a large zip-top bag or sealable container, combine the pork with apple cider, balsamic vinegar, 2 tablespoons of olive oil, 1/2 teaspoon of sea salt, and 1/4 teaspoon black pepper. Seal and refrigerate to marinate for at least 30 minutes while preparing the vegetables. This not only tenderizes the meat but infuses it with sweet and tangy flavor.
3. Meanwhile, wash and cut the potatoes, carrots, and apples into uniform 1/2-inch chunks. Consistent sizing ensures everything roasts evenly.
4. Place the cut vegetables and apples on a large, rimmed baking sheet. Drizzle with the remaining 2 tablespoons olive oil, then sprinkle with Italian seasoning, the remaining 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Toss well to coat, then spread everything into a single, even layer. If your pan is overcrowded, use two sheets to ensure proper roasting and avoid steaming.
5. Roast the vegetables in the preheated oven for 25 minutes. Stir once halfway through to promote even browning and prevent sticking.
6. While the vegetables roast, heat a large skillet—preferably cast iron or stainless steel—over medium-high heat. Once hot, remove the pork from the marinade (reserving the liquid for later) and sear the tenderloins for 2 minutes per side. This creates a golden-brown crust that adds flavor and seals in juices.
7. Remove the roasted vegetables from the oven and toss gently with a spatula. Rearrange them into an even layer and carefully nestle the seared pork tenderloins on top of the vegetables.
8. Return the pan to the oven and roast for an additional 20 to 25 minutes, or until the pork reaches an internal temperature of 145°F to 160°F (63°C to 71°C), depending on your preference. Use an instant-read thermometer inserted into the thickest part of the tenderloin for accuracy.
9. Once cooked, remove the pan from the oven. Transfer the pork to a cutting board and let it rest for 10 minutes to allow the juices to redistribute for optimal tenderness.

Make the Apple Cider Gravy

1. While the pork is resting, return the skillet used for searing to medium heat. Melt the butter, then whisk in the flour to create a roux. Stir constantly for about 1 minute to eliminate the raw flour taste.
2. Gradually pour in the reserved marinade, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, stirring frequently, and allow it to reduce for 7–8 minutes or until thickened to your desired consistency.

To Serve

Slice the rested pork tenderloin into medallions. Arrange over the bed of roasted vegetables and apples, then generously drizzle with warm apple cider gravy. Serve immediately and enjoy the blend of sweet, savory, and herby fall flavors in every bite.

Nutrition Information (approximate per serving)