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roasted pork tenderloin with apple ginger sauce

Roasted Pork Tenderloin With Apple-Ginger Sauce

Course Main Course
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 4 servings


For the Roasted Pork Tenderloin

  • 2 pork tenderloin 1 pound each
  • 2 medium parsnips OR carrots, peeled and bias-sliced 1/4-inch thick
  • 2 medium cippolini onions peeled and each cut into 6 wedges
  • 1 medium sweet potato peeled, halved lengthwise and sliced 1/2-inch thick
  • 1 small turnip peeled and cut into 1/2-inch cubes
  • 1/8 tsp salt
  • 1/4 tsp ground ginger
  • 1/8 tsp black pepper

1 recipe Apple-Ginger Sauce

  • Olive oil cooking spray
  • 1 Tbs fresh chives chopped (optional)
  • For the Apple-Ginger Sauce
  • 2/3 cup apple cider
  • 1/3 cup chicken broth reduced-sodium
  • 2 Tbs water cold
  • 1 Tbs brandy OR apple cider
  • 1 1/2 tsp cornstarch
  • 1 tsp cider vinegar
  • 1/2 tsp butter
  • 1/8 tsp ground ginger


For the Roasted Pork Tenderloin:

  • Heat oven to 425 degrees F. Coat inside of large shallow roasting pan with olive oil cooking spray.
  • Combine parsnips, onions, sweet potato and turnip in pan. Coat vegetables with olive oil cooking spray; sprinkle with 1/8 teaspoon salt. Roast in heated oven for 10 minutes.
  • Meanwhile, combine 1/2 teaspoon salt, ginger and pepper; sprinkle and rub evenly over surfaces of tenderloins.
  • Lightly brown one tenderloin over medium-high heat for 2-4 minutes in large heavy skillet coated with olive oil cooking spray.
  • Transfer tenderloin to cutting board or plate.
  • Remove skillet from heat and recoat with olive oil cooking spray. Lightly brown remaining tenderloin.
  • Stir and push vegetables to edge of roasting pan; place tenderloins in center of pan.
  • Continue roasting in for 20-27 minutes or until internal temperature of pork tenderloins reaches 145 degrees Fahrenheit, followed by a 3-minute rest time. While tenderloins are roasting, prepare Apple-Ginger Sauce.
  • Transfer pork tenderloins to clean cutting board. Loosely cover with foil; let rest for 5 minutes. Turn oven off. Stir and return vegetables to oven to keep warm.
  • 10. To serve, cut one pork tenderloin into 1/4-inch-thick slices. Serve with roasted vegetables and sauce. Garnish with chives.

For the Apple-Ginger Sauce:

  • Combine 2/3 cup apple cider and chicken broth in small saucepan.
  • Bring to a boil; reduce heat. Simmer, uncovered, until mixture is reduced to 1/2 cup. ??Combine water, brandy (or apple cider) and cornstarch.
  • Slowly stir cornstarch mixture into broth mixture using a wire whisk.
  • Cook and stir for 2 minutes. Remove from heat; stir in vinegar, butter and ginger. Serve with roasted pork and vegetables.
  • Makes 1/2 cup or 2 tablespoons per serving.