Apple Cider Braised Pork Tenderloin Roast

Instructions

1. 1

   Preheat the oven to 400 degrees.

2. 2

   Remove the pork tenderloin from the refrigerator and pat it dry on both sides. Then mix together the spices and herbs in a small bowl. Rub all of them on the pork tenderloin, covering all sides. Rest for 20 minutes.

3. 3

   Heat a large pan over a medium. Add 3 tablespoons of extra virgin olive oil when the pan is warm. When the oil is shimmering, add the pork tenderloin and cook it for 3 minutes on each side. Remove it and set it aside when done. Expect a lot of charring in the pan.

4. 4

   Add the last tablespoon of extra virgin olive oil to the pan and then add the onions. Cook over low heat for 2-3 minutes until they are tender. Then add the garlic and cook for another two minutes, stirring regularly. Next add the carrots and cook another 5 minutes. Optional: Par boil carrots to just fork tender and eliminate the 5 minutes cooking time and add directly to the roasting pan.

5. 5

   Add flour and cook for two minutes. Then add in the chicken broth and deglaze the pan by scraping the brown bits. Let the liquids reduce by about half. Then add apple cider, Dijon mustard, honey and fresh herbs. Let it simmer for 5 minutes.

6. 6

   Mix in the sliced apples and cook for another 2 minutes.

7. 7

   Move the vegetables out of the way and place the pork tenderloin back in the pan along with any juices from the plate. Make sure it touches the bottom of the pan. Spoon the sauce over the pork tenderloin. Cover it and cook in the oven for 25 minutes or until the internal temperature reaches 165 degrees. Check with a meat thermometer. Optional: After stove top prep put the roast, vegetables and liquids into a covered roasting pan and bake as directed.

8. 8

   When done, remove the pork tenderloin from the pan, and allow it to rest for 5-10 minutes. Also remove the vegetables from the pan. You can now thicken the sauce by mixing the corn starch and water and whisking juices into the pan. Cook over low heat and simmer for about 5 minutes.

9. 9

   Serve the carved meat, apples, onions, and carrots on a platter with the pan juices drizzled over top and fresh springs of thyme and sage.