Pork Tenderloin with Roasted Vegetables

Menu Part: 
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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.

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