Apple Rosemary Pork Tenderloin

Recipe View In a small bowl, combine rosemary, thyme, marjoram, salt, and pepper. Rub this fragrant herb mixture all over the pork tenderloin. Place the seasoned tenderloin in a container, then pour hard apple cider over it. Add water until the pork is fully submerged. Cover and refrigerate for at least 6 hours, or preferably overnight. (6-8 hours)

Recipe View Preheat your oven to 325 degrees F (165 degrees C).

Recipe View Place the marinated pork tenderloin in a roasting pan, ideally elevated on a rack, and pour the marinade around the meat. Bake in the preheated oven for 1 hour.

Recipe View In a large bowl, combine the cored and chopped Granny Smith apples with the diced red onion. After the initial hour of baking, arrange this apple-onion mixture around and on top of the pork roast. Sprinkle brown sugar evenly over the entire pan. Return the roast to the oven and continue baking for another hour, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).

Recipe View Transfer the roasted pork tenderloin, apples, and onions to a serving platter, allowing the meat to rest slightly before slicing.

Recipe View To create the gravy, brown the all-purpose flour in a skillet over medium heat. Gradually pour the marinade/drippings mixture from the roasting pan into the skillet, stirring continuously to avoid lumps. Stir in maple syrup. Cook and stir over high heat until the gravy thickens to your desired consistency.

Recipe View Slice the pork tenderloin and serve immediately, generously drizzling with the homemade apple-rosemary gravy. The roasted apples and onions make a wonderful side dish.