Name: Pan-Seared Pork Tenderloin with Apple Cider Gastrique and Roasted Root Vegetables
Prep time: 15 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 1½ pounds pork tenderloin; kosher salt; black pepper; 2 tablespoon olive oil; 1 medium yellow onion; 2 medium carrot; 2 medium parsnip; 4 sprigs fresh thyme; ¾ cup apple cider; 2 tablespoon balsamic vinegar; 2 tablespoon unsalted butter; 2 cloves garlic

Pan-Seared Pork Tenderloin with Apple Cider Gastrique and Roasted Root Vegetables

weeknightcozyone-pan

15 minPrep30 minCook4Serves

Ingredients

1½ poundspork tenderloin (center-cut)
·kosher salt
·black pepper
2 tablespoonolive oil
1 mediumyellow onion
2 mediumcarrot
2 mediumparsnip
4 sprigsfresh thyme
¾ cupapple cider
2 tablespoonbalsamic vinegar
2 tablespoonunsalted butter
2 clovesgarlic

Prep

01
Dice 1 medium yellow onion into 1-inch chunks.
02
Cut 2 medium carrots and 2 medium parsnips into 1-inch chunks.
03
Mince 2 garlic cloves.

Method

01
Pat the pork tenderloin dry with paper towels and season generously all over with salt and pepper.
02
Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, sear the pork on all sides until deep golden brown, about 2 minutes per side. Transfer to a plate.
03
In the same skillet, add the diced onion and cook for 3 minutes, stirring occasionally, until softened. Add the carrot and parsnip chunks and toss to combine. Season with salt and pepper.
04
Return the pork to the skillet, nestling it among the vegetables. Add the thyme sprigs. Transfer the skillet to a 400°F oven and roast for 12 to 15 minutes, until a meat thermometer inserted in the thickest part reads 145°F.
05
Remove the skillet from the oven and transfer the pork to a clean cutting board. Tent loosely with foil and let rest for 5 minutes.
06
Pour the apple cider and balsamic vinegar into the skillet with the vegetables. Place the skillet over medium-high heat and simmer for 2 to 3 minutes, scraping up any browned bits from the bottom. Stir in the butter and minced garlic, then taste and adjust seasoning.
07
Slice the pork into 1/2-inch thick pieces. Arrange on a serving platter with the roasted vegetables and spoon the warm pan sauce over everything.

Spice Tips

For deeper savory notes, add 1/2 teaspoon smoked paprika or a pinch of cayenne to the pan sauce. A small splash of Dijon mustard (1 teaspoon) cuts the sweetness of the apple cider beautifully. Finish with fresh thyme leaves or sage for herbaceous warmth.

The recipe can be prepped up to 8 hours ahead; store vegetables and pork separately, uncovered, in the refrigerator. Bring pork to room temperature for 15 minutes before searing. Leftover sliced pork reheats gently in a 325°F oven with a splash of broth.