Oven Roasted Tenderloin with Apple Cider Gravy
1. Season pork with salt, smoked paprika, garlic powder, poultry seasoning, black pepper, cinnamon, and nutmeg. Refrigerate overnight or for a minimum of 1 hour.
2. Preheat oven to 400°F. Heat a large heavy skillet over medium high heat, just shy of smoking. Coat the bottom of the skillet with oil. Sear the pork tenderloins on each side until nicely browned, about 4 minutes.
3. Transfer the pork to a sheet pan, and then place in the oven and roast until pork reaches an internal temperature of 145°F. This will take about 20 minutes. Halfway through cooking, flip the pork tenderloins over.
4. Meanwhile, prepare the gravy. Over medium heat, melt butter in the same skillet you seared the pork, then stir in flour to make a roux. Cook the paste for a minute until bubbly golden brown. Add chicken stock, cider, and soy sauce while whisking constantly until all flour is dissolved. Season to taste with salt.
5. Stir in the thyme and rosemary and add the bay leaf. Reduce heat to low and simmer until gravy thickens enough to coat the back of a spoon. Add the vinegar and cook another 5 minutes. Remove the bay leaf before serving.
6. When pork tenderloins are done cooking, transfer to a cutting board and rest for 3 minutes. Then slice and serve with gravy. Serve over dressing with greens to make for the ideal fall dinner or holiday meal.
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Directions
1. Season pork with salt, smoked paprika, garlic powder, poultry seasoning, black pepper, cinnamon, and nutmeg. Refrigerate overnight or for a minimum of 1 hour.
2. Preheat oven to 400°F. Heat a large heavy skillet over medium high heat, just shy of smoking. Coat the bottom of the skillet with oil. Sear the pork tenderloins on each side until nicely browned, about 4 minutes.
3. Transfer the pork to a sheet pan, and then place in the oven and roast until pork reaches an internal temperature of 145°F. This will take about 20 minutes. Halfway through cooking, flip the pork tenderloins over.
4. Meanwhile, prepare the gravy. Over medium heat, melt butter in the same skillet you seared the pork, then stir in flour to make a roux. Cook the paste for a minute until bubbly golden brown. Add chicken stock, cider, and soy sauce while whisking constantly until all flour is dissolved. Season to taste with salt.
5. Stir in the thyme and rosemary and add the bay leaf. Reduce heat to low and simmer until gravy thickens enough to coat the back of a spoon. Add the vinegar and cook another 5 minutes. Remove the bay leaf before serving.
6. When pork tenderloins are done cooking, transfer to a cutting board and rest for 3 minutes. Then slice and serve with gravy. Serve over dressing with greens to make for the ideal fall dinner or holiday meal.