Apple Cider Pork Tenderloin with Roasted Fall Vegetables

Nutrition Information (approximate per serving)

• Calories: ~450 kcal
• Protein: ~35g
• Carbohydrates: ~40g
• Fat: ~18g

Notes & Tips

• Easy Cleanup: Line your baking sheet with parchment paper to make post-dinner cleanup a breeze.
• Avoid Overcrowding: For crispy vegetables, be sure not to overcrowd the pan. Spread vegetables in a single layer and use two sheets if needed to avoid steaming.
• Sweeter Gravy Option: Add 1 tablespoon of brown sugar or maple syrup to the gravy if you prefer a sweeter finish to balance the tang of the vinegar.
• Vegetable Variations: Feel free to mix in other root vegetables such as parsnips, sweet potatoes, or butternut squash for more variety. Dried cranberries can be tossed with the vegetables after roasting for a festive touch.
• Internal Temperature Reminder: Pork is safe to eat at 145°F, though you can cook it to 160°F if you prefer it more well-done. Always let it rest before slicing.

This one-pan Apple Cider Pork Tenderloin with roasted harvest vegetables is the epitome of a cozy fall meal—simple, flavorful, and nourishing. It’s a great choice for both weeknight dinners and seasonal celebrations.