Pan-Seared Pork Tenderloin with Apple-Cider Glaze and Roasted Root Vegetables
Ingredients
- 1½ poundpork tenderloin (center-cut)
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 2 tablespoonolive oil
- 3 mediumcarrots
- 2 mediumparsnips
- 3 sprigsfresh thyme
- ¼ cupapple cider vinegar
- 2 tablespoonmaple syrup
- ½ cupchicken broth
- 1 tablespoonunsalted butter
Prep
- 01
Cut 3 medium carrots into 2-inch batons.
- 02
Cut 2 medium parsnips into 2-inch batons.
Method
- 01
Pat the pork tenderloin dry with paper towels. Season generously all over with salt and pepper.
- 02
Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, sear the pork on all sides for 8–10 minutes total, until deeply browned. Transfer to a plate.
- 03
In the same skillet, add the remaining 1 tablespoon olive oil. Toss in the carrots and parsnips and cook for 3 minutes, stirring occasionally.
- 04
Return the pork to the skillet. Add the thyme sprigs, then pour in the apple cider vinegar, maple syrup, and chicken broth around the pork.
- 05
Transfer the skillet to a 400°F oven and roast for 15–18 minutes, until the pork reaches an internal temperature of 145°F at the thickest point.
- 06
Remove from the oven. Transfer the pork to a cutting board and let rest for 5 minutes. Stir the butter into the pan sauce to finish it, then taste and adjust seasoning.
- 07
Slice the pork into ½-inch-thick slices. Serve with the root vegetables and pan sauce spooned over.
Spice Tips
For deeper warmth, add ¼ teaspoon smoked paprika when you season the pork. A pinch of ground sage or fresh rosemary in the pan sauce adds herbal complexity. A small pinch of cayenne brings subtle heat without overpowering the apple notes.
The pork can rest wrapped loosely in foil for up to 10 minutes; the residual heat will keep it warm while the vegetables finish. Leftovers reheat gently in a low oven or on the stovetop with a splash of broth.