Pan Roasted Pork Tenderloin with Roasted Vegetables and Apples

By Chris Scott

  • Course:



  • 1 tablespoon olive oil
  • 1 8 ounce pork tenderloin, cleaned, seasoned with salt and pepper to taste
  • 3 carrots, peeled, cut into pieces
  • 2 apples, cut into wedges
  • 4 baby bliss potatoes, halved
  • 1 leek, cleaned, halved
  • 3 cups apple cider
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar


  1. Preheat the oven to 400°.
  2. Heat your sauté pan over high heat, add the olive oil. Season the Pork Tenderloin with salt and pepper and sear it on all sides until brown.
  3. In the same pan, add carrots, apples, potatoes and leek. Reduce heat to medium and get a little color on the vegetables, (3 minutes).
  4. Deglaze pan with apple cider, apple cider vinegar, and brown sugar.
  5. Put the entire pan in the oven for 15 minutes. Remove the pan from the oven.
  6. Remove the pork from pan and let rest on cutting board. Put the sauté pan with vegetables and liquid back on the fire for 3 minutes until liquid is reduced and syrupy, vegetables should be well glazed when finished.
  7. Slice the pork, and plate. Place glazed vegetables and pan drippings over meat to serve.