Description
Pork tenderloin brushed with a honey-thick apple cider and sage glaze and roasted over Honeycrisp apples, sweet onion, and purple potatoes for an easy one-pan fall dinner.
Ingredients
For the glaze
- 2 cups apple cider
- ¼ cup brown sugar, packed
- 1 bay leaf
- 3 sprigs fresh sage
For the pork tenderloin
- 2 cups mini purple potatoes, halved
- 2 tbsp olive oil, divided
- Salt and pepper to taste
- 1 Honeycrisp apple, cored and sliced
- 1 sweet onion, sliced
- 1 pork tenderloin (about 1½ lb), silverskin trimmed
Instructions
1. Preheat the oven to 400 degrees. In a small saucepan, combine the cider, brown sugar, bay leaf, and sage. Bring to a boil over medium-high heat, then simmer, stirring occasionally, until reduced to about ½ cup and as thick as honey, 12-15 minutes. Discard the bay leaf and sage and set the glaze aside.
2. Spread the potatoes in a roasting pan, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast 15 minutes.
3. Add the apple and onion to the pan, drizzle with the remaining 1 tablespoon oil, season, and toss. Pat the pork dry, season with salt and pepper, and set it on top of the produce.
4. Brush the tenderloin with glaze and roast 20-25 minutes, brushing with glaze every 5 minutes, until an instant-read thermometer in the thickest part reads 145 degrees.
5. Rest the pork 3-5 minutes, then slice. Spoon the pan juices and any remaining glaze over the slices and serve hot with the apples, onions, and potatoes.
Notes
Make ahead: Refrigerate the glaze up to 3 days; warm it gently before brushing.
Pork loin: Use a 2-2½ lb boneless loin, roast 45-60 minutes, and add the apples and onion for the last 25 minutes.
Storage: Refrigerate leftovers in an airtight container up to 3 days.
- Prep Time: 30 min
- Cook Time: 15-20 min
- Category: Main course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4oz pork with apples and potatoes
- Calories: 310