This elegant roasted pork tenderloin recipe can be on the table in one hour, making it an easy yet impressive entrée for either weeknight or holiday dining.
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The Perfect Holiday Meal Alternative to Turkey
Like many of you, I grew up eating the traditional turkey dinner for Thanksgiving every year. We often had it for Christmas dinner too, and frankly, I'm not the biggest fan of turkey. I like chicken, but other fowl such as turkey and duck just taste too "gamey" for me. I know I'm not alone in this sentiment!
The other thing about cooking a turkey is that it's hard to predict when it will be done. I've roasted according to directions and sometimes it's way off, and then I'm scrambling to keep side dishes warm while waiting for the main dish to arrive at the proper level of doneness. It's maddening! There's none of that frustration with this lovely roasted pork tenderloin recipe.
Why You'll Love This Recipe
- It's so easy -- it goes from prep to table in just one hour.
- The roast looks gorgeous on your table -- like you fussed all day.
- You can make a simple white wine apple sauce from the pan drippings.
- Leftovers can be reheated quickly.
Ingredients For Roasted Pork Tenderloin
- 1 pork tenderloin (you can cook more of them together; they are often sold in packages of two.)
- 2 Granny Smith apples
- 1 bunch of fresh sage
- 4 cloves of sliced garlic
- 4 slices of bacon
- 1 cup of white cooking wine or other dry white wine
- 1 teaspoon salt, ½ teaspoon pepper (optional)
- 3 tablespoons butter (optional)
Preparation Steps
- Preheat oven to 350 degrees Fahrenheit.
- Peel & core the apples , then thinly slice them and lay them over the bottom of a roasting pan sprayed with non-stick cooking spray. (It is not necessary to peel the apples if you won't be making a sauce from the pan drippings.)
- Generously place sage leaves over the top of the apples.
- Distribute ½ of the garlic slices throughout the apples and sage leaves.
- Set the pork tenderloin on top of the apples, garlic and sage leaves. Tuck remaining garlic throughout the folds of the pork tenderloin and add the remaining sage leaves on top.
- Set 2 slices of bacon lengthwise over the top of the tenderloin roast. Cut the other two slices of bacon in half, then weave them in with the lengthwise bacon slices.
- Pour the wine over the apples, around the meat. Place pan in the oven and roast until internal temperature reaches 145 degrees, 30-45 minutes (start checking with a meat thermometer at 30 minutes.)
- Remove the roast from the oven, set it on a cutting board and cover it with foil. Let it rest for 10 minutes before slicing and serving.
It's important not to skip the 10 minute resting of the roast. The temperature will continue to rise, and the meat will be juicier when you cut into it.
How to Make a Sauce From the Pan Drippings
You can make a lovely sweet & savory white wine apple sauce from the pan drippings to serve on the side while the tenderloin is resting. Simply follow these steps:
- Put the drippings with the apples and garlic into a saucepan, removing the sage leaves.
- Add 3 tablespoons of butter.
- Cook over a low heat while mashing the apples into a sauce (leaving small bits of apples is okay.)
- Heat through to the consistency of a thick sauce. If it's too thick, add a little water.
- Serve on the side with the pork tenderloin.
This recipe is sure to become one of your main dish favorites to serve at the holidays, and year-round!
Tips for the Perfect Roasted Tenderloin
- Use a meat thermometer inserted in the thickest part of the roast to check the temperature, and remove from the oven promptly when it reaches 145 degrees. The temperature will continue to rise while it rests, and overcooking will cause the meat to be dry. Pork is safe to eat at 145 degrees Fahrenheit or higher.
- Don't skip the 10 minute resting step. While it's tempting to serve it right away, it needs this time to arrive at its final temperature and release its juices for the best flavor.
- Use an immersion blender to mash the apples for the white wine apple sauce if mashing with a spoon is difficult for you.
FAQ
Plan on purchasing ½ lb. per person, considering that meat reduces while cooking. A 2-3 lb. roast will feed 4-6 people. If you're having a larger crowd, roast 2 or 3 at the same time!
No. They are both cut from the loin, but from different areas of the loin, and different preparation and cooking methods are suggested. For a brief explanation on the difference between pork loin and pork tenderloin, check out this video from the National Pork Board.
My favorite way is to put some cooking oil, broth or gravy in a skillet and turn it on a low heat. Slice the pork tenderloin into ½ inch slices and place in the pan, covering it with a lid to keep in the steam. Flip slices every minute until heated through -- about 3 or 4 minutes.
Looking for the perfect retro side dishes to serve with this classic roasted pork tenderloin? Try our Bourbon Cranberry Sauce, Sweet Potato Casserole, Southern Cornbread Dressing, and Broccoli and Velveeta Casserole.
Have a comment or a vintage recipe you'd like to share? We'd love to hear from you! Please rate, comment, or send me an email at [email protected]!
Easy Roasted Pork Tenderloin Holiday Dinner Recipe
Ingredients
For the Pork Tenderloin
- 2 Granny Smith apples peeled, cored, and thinly sliced
- 4 cloves garlic thinly sliced
- 1 bunch sage
- 1 4 lb pork tenderloin (might be sold as 2 tenderloins)
- 1 cup white cooking wine
For the White Wine Apple Sauce
- 3 tablespoon butter
- pan drippings sage leaves removed
Instructions
To make the Pork Tenderloin Roast:
- Preheat oven to 350 degrees F. Spray the bottom of a roasting pan with non-stick cooking spray.
- Put the sliced apples, half of the garlic, and ¾ of the sage leaves in the bottom of a roasting pan.
- Set the pork tenderloin on top of the apples, garlic and sage leaves. Tuck remaining garlic throughout the folds of the pork tenderloin and add the remaining sage leaves on top.
- Set 2 slices of bacon lengthwise over the top of the tenderloin roast. Cut the other two slices of bacon in half, then weave them in with the lengthwise bacon slices.
- Pour the white wine in the bottom of the pan, surrounding the roast. Place in the oven and bake for 30-45 minutes, until internal temperature in the thickest part of the roast reaches 145 degrees.
- Remove from oven; cover with foil and let it rest for 10 minutes before slicing and serving.
To Make the White Wine Apple Sauce
- While the tenderloin is resting, pour the pan drippings into a saucepan. Add butter, and cook over low heat while mashing the apples into a sauce with the back of a spoon or fork.
- Heat through to the consistency of a thick sauce. If it's too thick, add a splash of water. Serve on the side.
