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Herb Roasted Pork Tenderloin

with Apple Cider Gravy

Active Time: 30 minutes

Total Time: 1 hour + marinating

Serves: 8 servings


Herb Roasted Pork Tenderloin


  • Place tenderloins in a 1-gallon recloseable food storage bag. Add hard apple cider, apple juice, 2 tablespoons rosemary, 1 tablespoon thyme, 1 teaspoon garlic, ½ teaspoon salt and ½ teaspoon black pepper. Seal bag and toss to coat. Place in refrigerator several hours or overnight, turning occasionally.
  • In small bowl, combine remaining rosemary, thyme, garlic, salt and pepper. Remove tenderloins from bag (reserve marinade) and place in a greased 13x9-inch baking dish. Rub tenderloins with herb mixture.
  • Bake in a preheated 425°F oven to an internal temperature of 155°F (about 35-45 minutes). Remove from oven. Place tenderloins on carving board and cover with aluminum foil, allowing to stand 10 minutes before carving.
  • Meanwhile, in microwaveable bowl, heat reserved marinade to boiling (about 5 minutes). In medium saucepan, melt butter over medium-high heat. Whisk in flour and cook, whisking constantly, until mixture has a nutty brown color (about 3-4 minutes). Whisk in hot reserved marinade and any pan juices. Continue cooking, whisking constantly, until mixture comes to a boil; boil and whisk 1 minute.
  • Slice tenderloins and place on serving platter. Serve with apple cider gravy.