Pork Tenderloin With Bacon-Apple Cider Pan Gravy

Name: Pork Tenderloin With Bacon-Apple Cider Pan Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 strips bacon; 2 pork tenderloins (about 2 pounds total); Kosher salt and a pepper mill; 1 small onion, sliced thin; 1 crisp (Gala, Empire, Fuji) apple, skin on, cored and sliced thin; 2 tablespoons all-purpose flour; 2/3 cup apple cider (non-alcoholic); 1 1/3 cups chicken broth; 2 teaspoons apple cider vinegar; 1 sprig thyme or rosemary

Servings: persons

1
In a large skillet over medium heat, cook the bacon until it renders its fat and is crisp, about 8 minutes. Transfer the bacon to a paper-towel lined plate, and pour off (and save) all but 2 tablespoons of the fat from the pan.
2
Season the tenderloins with salt and pepper on one side only and add to the hot skillet, seasoned side down. Season the other side with salt and pepper. Cook until browned on all sides, a total of 8 minutes. Set the tenderloins aside.
3
Make the gravy: Add 2 tablespoons of the reserved fat to the pan and add the onion, apple, and a generous sprinkling of salt, cooking until the apples are lightly browned, about 5 minutes. Sprinkle the flour over the apples and cook until the flour disappears (is absorbed by the oil). Add the cider, broth, vinegar, and thyme. Bring to a boil, scraping the browned-on bits (fond) off the bottom of the pan to incorporate it into the gravy.
4
Return the tenderloins to the skillet along with any accumulated juices. Return to a boil, reduce heat to medium-low, cover, and cook until the pork registers 145u00b0 F on an instant read thermometer, about 6 to 10 minutes, depending on the thickness of the tenderloin.
5
Transfer the pork to a cutting board with a well and let rest for 5 minutes. Remove the thyme sprig and taste, seasoning it with salt and more vinegar, as needed, to make it taste bright and sharp.
6
Slice the tenderloin 1-inch thick and serve with the rich gravy and crumble over the reserved bacon (and don't fret if your bacon mysteriously disappears before the dish is finished: cook's treat).

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 4 strips bacon, 2 pork tenderloins (about 2 pounds total), Kosher salt and a pepper mill, 1 small onion, sliced thin, and more.

Yes, Pork Tenderloin With Bacon-Apple Cider Pan Gravy 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.

That's it — enjoy your meal!