This delicious sheet pan pork tenderloin with carrots, potatoes, and apples is a wonderful complete meal. I'll show you how to marinate the pork tenderloin in an apple cider sauce, roast your pork and veggies to perfection, and finish off the meal with homemade gravy!
This is a fantastic meal for a special holiday dinner on Christmas Eve or Christmas Day or as an alternative to turkey on Thanksgiving.
If you love sheet pan dinners, check out our sheet pan sausage and potatoes or our sheet pan salmon.
Recipe Features
- A cozy meal for chilly evenings! Beautiful enough to serve for a fancy dinner party or the holidays and easy enough to make for family dinner.
- An apple cider and balsamic vinegar marinade that adds sweetness and tang to the pork tenderloin.
- Has a wonderful blend of root vegetables and fresh apples tossed with herbs, making this a complete meal. You can, of course, serve with a simple side salad or our favorite green salad recipe.
Ingredients
- Pork Tenderloin - a long, lean cut of meat
- Apple Cider - the base of the marinade and the gravy. It has wonderful flavor and should not be substituted (I don't recommend using apple juice).
- Balsamic Vinegar - adds a fantastic pop of acid and flavor to the marinade and helps tenderize the meat.
- Olive Oil - you'll add olive oil (or avocado oil) to the marinade for both the flavor and to help brown the tenderloin.
- Sea Salt - brings out the flavor of the tenderloin and veggies.
- Ground Black Pepper - adds a little heat to the tenderloin marinade.
- Italian Seasoning - helps to add flavor to the roasted vegetables and apples.
- Potatoes - I recommend using Yukon Gold potatoes (not Russet) as they roast well.
- Carrots - You can use regular carrots, rainbow carrots, or even baby carrots.
- Apples - I suggest using Honeycrisp or Pink Lady Apples - they stand up well to roasting.
- Gravy Ingredients - you'll use unsalted butter and all-purpose flour to make the gravy.
See the recipe card for quantities.
Instructions
- Step 1: Preheat oven to 450 degrees F. Pat the pork tenderloin dry with paper towels. Add the tenderloin, apple cider, balsamic vinegar, 2 tablespoons olive oil, ½ teaspoon sea salt, and ¼ teaspoon black pepper to a large zip-top bag or Tupperware. Let the tenderloin marinate for 30 minutes while you prepare the vegetables.
- Step 2: Wash and cut the potatoes, carrots, and apples into ½-inch pieces. Place on a large rimmed baking sheet. Toss the potatoes, carrots, and apples with 2 tablespoons of olive oil, 1 teaspoon Italian seasoning, ½ teaspoon sea salt, ¼ black pepper. Spread the vegetables and apples into a single layer across the sheet pan.
- Step 3: Bake for 25 minutes.
- Step 4: While the vegetables are roasting, heat a large skillet (preferably cast-iron or another heavy-bottomed pan) over medium-high heat. Once it’s very hot, add the tenderloins and brown on each side for 2 minutes. Save the marinade to make the gravy.
- Step 5: Remove the vegetables from the oven and toss them with a spatula. Spread into a single layer and place the tenderloins on top.
- Step 6: Bake for an additional 20 to 25 minutes until the tenderloin reaches an internal temperature of 145 to 160 degrees F on an instant-read thermometer in the thickest part of the meat. Remove from the oven and allow the tenderloin to rest for 10 minutes before slicing.
- Step 7: Make the gravy while the tenderloin is resting. Heat the skillet you previously used over medium heat. Add the butter, and once it has melted, add the flour. Whisk so the butter and flour are incorporated. Add the marinade, half a cup at a time, and whisk constantly until the mixture is smooth. Let the gravy come to a simmer and reduce for 7 to 8 minutes.
- Step 8: Serve several tenderloin slices with a side of vegetables and top with gravy.
Tips for Making this Recipe
- Cooking Tips - Check the temperature of the tenderloin after 20 minutes of roasting to make sure it doesn't overcook.
- Recommended Tools - I highly recommend using a rimmed baking sheet for this recipe. It will keep any pork juices from dripping into the oven.
Make Ahead & Storage
- To Make Ahead - You can marinate the pork for up to 24 hours in advance. You can also bake the tenderloin and vegetables and refrigerate them for up to 4 days.
- Storage - You can save leftovers in the refrigerator for up to 4 days in an airtight container.
- Reheat - Reheat leftovers in the microwave in 1-minute increments. If you'd like the vegetables to crisp up again, reheat them in the oven.
Variations
- You can substitute the carrots and potatoes for other root vegetables, like parsnips, beets, sweet potatoes, or turnips.
- You can add fresh herbs instead of the Italian seasoning if you'd prefer. I'd use a mixture of fresh thyme, rosemary, and oregano.
If you try this recipe, leave a comment and star rating below!
Yield: 8 servings
Roasted Apple Cider Pork Tenderloin
This flavorful roasted apple cider pork tenderloin with vegetables is a stunning and delicious meal! It's holiday dinner worthy or great for a dinner party.
Prep Time
25 minutes
Cook Time
45 minutes
Additional Time
10 minutes
Total Time
1 hour 20 minutes
Ingredients
- 3 pounds pork tenderloin
- 2 cups apple cider
- ¼ cup balsamic vinegar
- 4 tablespoons olive oil, divided
- 1 teaspoon sea salt, divided
- ½ teaspoon ground black pepper, divided
- 2 pounds Yukon gold potatoes
- 2 large carrots
- 2 large honey crisp or pink lady apples
- 1 teaspoon Italian seasoning
- 3 tablespoons butter
- 1 ½ tablespoons all purpose flour
Instructions
- Preheat oven to 450 degrees F.
- Pat the pork tenderloin dry with paper towels. Add the tenderloin, apple cider, balsamic vinegar, 2 tablespoons olive oil, ½ teaspoon sea salt, and ¼ teaspoon black pepper to a large zip-top bag or Tupperware. Let the tenderloin marinate for 30 minutes while you prepare the vegetables.
- Wash and cut the potatoes, carrots, and apples into ½-inch pieces. Place on a large rimmed baking sheet.
- Toss the potatoes, carrots, and apples with 2 tablespoons of olive oil, 1 teaspoon Italian seasoning, ½ teaspoon sea salt, ¼ black pepper. Spread the vegetables and apples into a single layer across the sheet pan. Bake for 25 minutes.
- While the vegetables are roasting, heat a large skillet (preferably cast-iron or another heavy-bottomed pan) over medium-high heat. Once it’s very hot, add the tenderloins and brown on each side for 2 minutes. Save the marinade to make the gravy.
- Remove the vegetables from the oven and toss with a spatula. Spread into a single layer and place the tenderloins on top. Bake for an additional 20 to 25 minutes until the tenderloin reaches an internal temperature of 145 to 160 degrees F on an instant-read thermometer in the thickest part of the meat.
- Remove from the oven and allow the tenderloin to rest for 10 minutes before slicing.
- Make the gravy while the tenderloin is resting. Heat the skillet you previously used over medium heat. Add the butter, and once it has melted, add the flour. Whisk so the butter and flour are incorporated. Add the marinade, half a cup at a time, and whisk constantly until the mixture is smooth. Let the gravy come to a simmer and reduce for 7 to 8 minutes.
- Serve several tenderloin slices with a side of vegetables and top with gravy.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 540Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 136mgSodium: 419mgCarbohydrates: 45gFiber: 5gSugar: 17gProtein: 48g
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