What’s Cooking with Julie: Roasted Pork with Cider Sauce

By Julie White


This is an easy, hearty, winter dish that easily feeds six hungry people and is just a little different from most pork dishes.


2 pork tenderloins (about 3/4 pounds each)
4 tablespoons butter or oil
1 cup apple cider
1 yellow onion, sliced
2 firm apples, peeled and cut into cubes
1 cup of chicken broth
2 teaspoons cider vinegar
1 teaspoon flour
1/2 teaspoon salt
1/4 teaspoon black pepper


Preheat oven to 425 degrees.

Season pork with the salt and pepper.

Heat 2 tablespoons butter or oil in a heavy frying pan or oven-proof skillet and brown the pork on all sides.

Transfer the skillet to the heated oven. Cook for 15 to 20 minutes or until meat reaches 155 degrees. Remove from oven and cover with foil to rest.

Heat additional 2 tablespoons of butter or oil into pan you roasted meat in.

Sauté the onions and the apples until tender then add the apple cider, cider vinegar, broth and flour.

Stir rapidly until it becomes a sauce. You can add more cider or water gradually if sauce is too thick.

Season to taste with additional salt and pepper. Slice the roasts and pour apples and sauce mixture over the sliced meat.

Serve with potatoes or rice and a big green salad.

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