Cider Braised Pork Tenderloin with Roasted Autumn Veggies

Thanksgiving is probably my favorite holiday. I love the simpleness of the holiday. It’s about family, friends and food; that’s it. Ok fine, maybe a little football too.

And this year is no different. We celebrate and make the most out of a tough, disheartening, worrying situation. My thought is let’s still gather at the table. So much is gained from sitting together around the table. We might be little groups of three, four or six gathered at our own kitchen tables, in some ways it might be even more special this year and worth making a little effort.

As I reimagine my own holiday and how it will look vastly different than in years past. Our plans include just our five with potentially a short visit with my parents and we’ve got one kid on crutches our traditions of flag football with friends and hikes along the Cowiche Canyon while the turkey cooks aren’t in the cards this year.

Instead we’re going to play lots of card games, watch movies and, of course, football. We might take the dogs and walk along the apple orchards or have a fire in the fire pit with hot chocolate. We’ll keep it simple and enjoy the slow pace. And for food, well, I plan to reimagine that a little too. My kids have demanded a few of their tried and true favorites but I think I’ll surprise them with few new ones as well. What better year than to try something new without the pressure a big group?

If taking on a whole turkey for just a few people feels like too much work this year, consider this easy apple cider braised pork tenderloin. Marinated in garlic, brown sugar and dijon mustard the pork is so flavorful and tender as are the apples, sweet potatoes and squash it cooks right along side. Two dishes in one, exactly what we need this year. Cheesy decadent sharp cheddar gratin and homemade green bean casserole is the comfort food calling our names and no one will say a word if you happen to find yourself at the refrigerator door, eating spoonfuls straight from the dish. And finally, flaky tender biscuits get a little makeover with tangy goat cheese and sweet dried cranberries.

Apple Cider Braised Pork Tenderloin with Autumn Vegetables

• 2.5 to 3 pounds pork tenderloin

• 1 tablespoon garlic powder

• 2 tablespoons brown sugar

• 1 tablespoon grainy dijon mustard

• 1/2 tablespoon kosher salt

• 1 teaspoon black pepper

• 1.5 cups apple cider

• 2 large fuji apples

• 1 yellow onion

• 1 delicata squash

• 1 large sweet potato

• 2 tablespoons extra virgin olive oil

• 2 tablespoons maple syrup

• 1 tablespoon grainy dijon mustard

• 1/2 teaspoon cinnamon

• 1 teaspoon paprika

• 1/4 teaspoon nutmeg

• 1/2 teaspoon kosher salt

• 1/2 teaspoon black pepper

In a large zippered freezer bag, combine the pork tenderloin with the garlic powder, brown sugar, mustard, salt and pepper. Roll the meat in the spices until they are well coated. Add the apple cider to the bag, sealing and giving it a good shake. Place in the refrigerator until one hour before you plan to cook the tenderloin. Place the meat on the counter to allow the temperature to come up slightly. 

Preheat oven to 400 degree. Chop the apples, onion, delicata squash and sweet potato into bite-size pieces. Toss in olive oil, maple syrup, mustard, cinnamon, paprika, nutmeg, salt and pepper. Spread evenly on a parchment paper lined baking sheet, making sure not to overcrowd the pan. Use two pans if necessary. Pop the vegetables into the pan to give them a slight head start.

Heat a large skillet over medium-high heat on the stove. Add a small drizzle of olive oil to the pan and removing the meat from the marinade, sear the tenderloins on all sides, about 3 minutes per side. Once the meat is seared, nestle the meat among the autumn vegetables and bake in the oven for about 25 minutes or until a meat thermometer registers 145 degrees. If your veggies need an extra minute, pull the tenderloin off the tray and set aside, covered with foil. Continue to cook the vegetables until they are golden and tender.

*I highly recommend trying this recipe on your Traegar grill if you have one. DOn’t worry about searing in a pan first. Just cook the tenderloin on the grill at 400 degrees, rotating occasionally until an internal temperature reads 145 degrees. Throw the pan of veggies on the grill a few minutes ahead of the tenderloin.