Pork Tenderloin with Roasted Vegetables

Menu Part: 
Cuisine Type: 

An easy way to make tender, succulent pork tenderloin. The cider reduction sauce adds a nice complimentary sweetness to the final dish.


11⁄2 tbsp. dried rosemary
1 tbsp. dried thyme
1 tbsp. cracked black pepper
1 tbsp. salt
2 pork tenderloins
12 garlic cloves, unpeeled
12 oz. fingerling potatoes
6 small onions, peeled and halved
6 oz. radishes
6 oz. golden beets, peeled
1 fennel bulb, cut into chunks
1⁄3 cup olive oil
1 cup apple cider
Rosemary sprigs, for garnish


1. Combine rosemary, thyme, pepper, and salt. Rub some of mixture on pork tenderloins. Toss garlic, potatoes, onions, radishes, beets, and fennel with remaining herb mixture and olive oil.

2. Divide vegetables between two roasting pans; top each with a pork tenderloin, turning to coat with oil. Roast in a 425°F oven 20 min. Baste pork and toss vegetables with pan juices. Roast 15-20 min. longer until pork reaches 160°F and vegetables brown.

3. Slice pork into medallions and surround with vegetables. Divide cider between two roasting pans and place over high heat to deglaze pans and reduce liquid. Serve reduction over pork and vegetables.

More From FoodService Director

Industry News & Opinion

Sodexo aims to reduce carbon emissions by 34% at its foodservice and facilities management sites by 2025, a goal it says it will reach through such changes as converting cooking oil into biodiesel fuel and using energy-efficient HVAC systems.

In announcing this endeavor toward sustainability, Sodexo—which manages more than 32,000 sites globally—noted that over 7,200 of its sites in North America recycle aluminum and paper, and 8,640 recycle cardboard.

Ideas and Innovation
regions hospital exterior

One of our new concepts, YumMarket, is a play off our YumPower brand that we have out in the community. We use YumPower in K-12 schools, and there’s a kiosk in a nearby minor league ballpark. We feature only better-for-you choices, such as fresh-made pizzas, sandwiches and healthy grain salads. We want people to know we are taking care of people here the same way we are in the overall community.

Ideas and Innovation
herb garden wall

In high-volume operations, few look at herb gardens as the end-all-be-all budgeting solution. But that doesn’t mean there isn’t a return on the investment. The value, operators say, is in the message herb gardens and herb walls send—that an operation uses ingredients that are fresh, sustainable and healthy. Here’s how the growing areas have paid off at three operations.

A cafeteria wall at Miles River Middle School in South Hamilton, Mass., houses three rows of hydroponic lettuce spearheaded by an interdisciplinary group of health, science, math, technology and foodservice employees...
Managing Your Business
restaurant uniforms illustration

The standard foodservice uniform has undergone a makeover. Whether to make the job more appealing or extend personality to the guest, restaurants are allowing workers to express their individuality through what they wear, from T-shirts to bandannas to hipster-style aprons. Even in more conservative operations, staff can show their personality through uniforms, now offered in a wide range of colors, fits and styles. In choosing uniforms, operators also are weighing the message their workers’ wear sends, be it one of culinary skill and expertise, or a sense of camaraderie with the community...

FSD Resources