Garlic-Studded Pork Tenderloin with Apple Cider and Onions

I am so sad I didn't get more pictures of this dish once it was served, because it was so pretty AND so delicious. Krista and I made some significant changes from the original recipe for several reasons. We wanted to use the oven rather than the crock pot and we didn't need all of the extra vegetables it called for on the side. Plus, I wanted to use pork tenderloin, my new favorite cut of meat. It's so versatile and comes out moist and tender every time as long as you pay attention to the internal temperature.

Fresh herbs are a must for this particular recipe, since they are basically the only thing besides the garlic that is used to season the meat. I seared the meat in my Dutch oven, but it can also be done in a large saucepan or deep saute pan if that is all you have.

The flavors that Krista and I decided on for this really complimented the rest of the meal well - the apple cider and onion sauce really adds a nice, sweet element to the garlicky pork.

Garlic-Studded Pork Tenderloin with Apple Cider and Onions
adapted from Williams-Sonoma
Makes 4-6 servings

2 1-pound pork tenderloins
10 garlic cloves, sliced 1/4 inch thick
kosher salt and coarse ground pepper, to taste
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
5 tablespoons finely chopped fresh flat-leaf parsley
1 medium sweet onion, cut into wedges
2 tablespoons olive oil
1/2 cup white wine
12 ounces apple cider

Preheat oven to 350 degrees.

Cut 1 inch slits all over the tenderloin. Insert garlic slices into slits and generously season with salt and pepper. In a small bowl, combine the thyme, rosemary, and 4 tablespoons of the parsley with 1 tablespoon olive oil. Rub the mixture evenly onto the pork.

Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the pork (may need to be one at a time depending on the size of your oven) and brown on all sides, about 5 minutes. Transfer to a roasting pan and arrange the onions around and on top of the pork.

Add the wine and apple cider to the Dutch oven, bring to a boil, and simmer for 2 minutes. Pour the sauce over the pork and onions. Cook in the preheated oven for 1 hour or until internal temperature registers 170 degrees and inside is no longer pink.

Remove pork from pan and place on a cutting board to rest, covering with foil. Pour remaining sauce and onions into a medium saucepan and bring to a boil over medium-high heat. Turn heat to low and continue to simmer, uncovered, until slightly thickened, about 10-15 minutes. The longer you simmer this, the thicker the sauce will be.

Cut the pork into 1/4 inch thick slices and arrange on a serving platter. Top with remaining 1 tablespoon of parsley. Serve the thickened sauce alongside.

Prepped and ready to be browned...

Simmering the wine and apple cider - plus some garlic and herbs.