Apple Rosemary Pork Tenderloin Recipe

Name: Apple Rosemary Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons dried rosemary; 1 1/2 teaspoons dried thyme; 1 1/2 teaspoons dried marjoram; salt and pepper to taste; 3 pounds pork tenderloin; 1 (12 fluid ounce) bottle hard apple cider; water; 3 Granny Smith apples, cored and cut into 1 inch pieces; 1 large red onion, cut into 1 inch pieces; 5 tablespoons brown sugar; 1/3 cup all-purpose flour; 3/4 cup maple syrup

Servings: persons

4 teaspoons dried rosemary
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried marjoram
salt and pepper to taste
3 pounds pork tenderloin
1 (12 fluid ounce) bottle hard apple cider
water
3 Granny Smith apples, cored and cut into 1 inch pieces
1 large red onion, cut into 1 inch pieces
5 tablespoons brown sugar
1/3 cup all-purpose flour
3/4 cup maple syrup

1
In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub herb mixture over tenderloin. Place in a container, and pour hard cider over roast. Add water until pork is completely submerged. Cover, and refrigerate 6 to 8 hours, or overnight.
2
Preheat oven to 325 degrees F (165 degrees C).
3
Place roast in a roasting pan, elevated from the bottom, and pour marinade around the meat. Bake for 1 hour in preheated oven.
4
In a large bowl, mix apples and onion. Put mixture around and on top of roast. Spoon brown sugar over entire pan evenly. Place roast back into oven, and continue to cook for 1 hour more, or until meat reaches 145 degrees F (63 degrees C). Transfer roast, apples, and onion to a serving platter.
5
For the gravy, brown flour in a skillet. Pour the marinade/drippings mixture into the skillet. Stir in syrup. Cook and stir over high heat until liquid has thickened to desired consistency.
6
Slice roast, and serve with gravy.

1118

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 teaspoons dried rosemary, 1 1/2 teaspoons dried thyme, 1 1/2 teaspoons dried marjoram, salt and pepper to taste, and more.

Yes, Apple Rosemary Pork Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apple Rosemary Pork Tenderloin

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