I came across this recipe for a roasted pork tenderloin with apple gravy on greens and apple wild rice a while ago on Inspired Bites and I knew right away that I would have to make it. I really liked every aspect of this one dish meal, from the pork and apple flavour combo to my newly found favorite, swiss chard, to the wild rice that I had been wanting to try. It almost seed like a perfect meal and with apples every where it seemed like the perfect time to make it.
I only made a few changes to the apple gravy recipe by adding some sage which I had on hand and a pinch of cinnamon. Both sage and cinnamon go well with apples and I thought they would add some nice extra layers of flavour. I used some of my own roasted apple sauce in the gravy for even more flavour. The apple cider that I used was freshly made and bottled by local farmers and I picked it up at the farmers market. In the end I thought that there were so many good things in the gravy that it would be a shame to strain them out so I left them in and went with a thicker gravy. I accidentally grabbed the dark soy and my gravy turned out pretty dark but it did not adversely affect the flavour. I garnished the dish with some crispy butter fried sage.
The roasted pork tenderloin with apple gravy turn out great! This was the first time that I have cooked a pork tenderloin and I am glad that I shelled out the extra cash for it as it was so moist and tender and good. The pork would have been great without anything on it but the gravy was so tasty and flavourful that it took it to whole new levels of delightfulness. The gravy was full of appley goodness and the apple sauce and raisins added a nice sweetness to it. The salty soy sauce balanced out the sweetness and the touch of cinnamon added a nice hint of exotic. Luckily this recipe made enough that I will have tasty leftovers for quick lunches and dinners this week.
Roasted Pork Tenderloin with Apple Gravy
Roasted Pork Tenderloin with Apple Gravy on Greens and Apple Wild Rice
- 1 pork tenderloin
- 1 tablespoon oil
- salt and pepper to taste
- 1/2 cup chicken stock
- 1/2 cup apple cider
- 1/2 cup apple sauce
- 1 tablespoon soy sauce
- 1 handful raisins
- 1/2 tablespoon sage (chopped)
- 1 teaspoon ginger (grated)
- 1 pinch cinnamon
- 4 cups apple wild rice
- Rub the pork with the oil and season it with salt and pepper.
- Brown the pork on all sides in a pan.
- Roast the pork in a preheated 350F/180C oven until it reaches an internal temperature of 145F, about 20 minutes.
- Let the pork rest.
- Add the chicken stock, apple cider, apple sauce, chicken stock, soy sauce, raisins, sage, ginger and cinnamon to the pan that the pork was browned in and reduce to half.
- Strain the bits from the sauce to make a smooth gravy or leave them in for a chunkier gravy.