Baked Apple Cider Pork Tenderloin with Roasted Vegetables
This Baked Apple Cider Pork Tenderloin with Roasted Vegetables is an easy one-pan dinner that combines juicy, herb-marinated pork with tender, caramelized vegetables for a wholesome and satisfying meal. The apple cider marinade adds a subtle sweetness that perfectly complements savory garlic, Dijon mustard, rosemary, and thyme, while the roasted potatoes, carrots, Brussels sprouts, and red onion create a colorful side dish cooked alongside the pork.Ideal for busy weeknights, Sunday family dinners, or holiday gatherings, this recipe is simple to prepare, packed with seasonal flavor, and requires minimal cleanup.
Ingredients
For the Pork Tenderloin
- 1 pork tenderloin about 1½ pounds
- 1 cup apple cider
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 3 garlic cloves minced
- 1 tablespoon fresh rosemary chopped
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Roasted Vegetables
- 1 pound baby potatoes halved
- 3 large carrots sliced
- 12 ounces Brussels sprouts halved
- 1 large red onion cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Optional garnish:
- Fresh parsley
- Extra rosemary
- Sliced apples
Instructions
Prepare the Oven
- Preheat your oven to 400°F (200°C). Line a large baking sheet or roasting pan with parchment paper for easy cleanup.
Make the Marinade
- In a bowl, whisk together the apple cider, Dijon mustard, olive oil, garlic, rosemary, thyme, salt, and black pepper until well combined.
- Reserve about one-third of the mixture for brushing during cooking.
Marinate the Pork
- Pat the pork tenderloin dry with paper towels and coat it with the marinade. Allow it to marinate for at least 20 minutes. If you have extra time, marinating for 2–4 hours will produce even more flavor.
Prepare the Vegetables
- Place the potatoes, carrots, Brussels sprouts, and red onion on the prepared baking sheet.
- Drizzle with olive oil and season with garlic powder, paprika, salt, and pepper. Toss everything until evenly coated.
Roast the Vegetables
- Roast the vegetables alone for about 15 minutes. Since potatoes and carrots take longer to cook than pork, giving them a head start ensures everything finishes at the same time.
Add the Pork
- Push the vegetables toward the edges of the baking sheet and place the pork tenderloin in the center.
- Brush the reserved marinade over the pork.
- Continue roasting for another 20–25 minutes, or until the thickest part of the pork reaches an internal temperature of 145°F (63°C).
Rest Before Serving
- Remove the pan from the oven and let the pork rest for 5–10 minutes before slicing.
- This allows the juices to redistribute throughout the meat, ensuring every slice stays moist and tender.
- Serve the sliced pork alongside the roasted vegetables, spooning any pan juices over everything for extra flavor.