Hey there fellow food lovers,
Today, I’m incredibly excited to share a dish that marries the robust flavors of the grill with the homely comfort of a gravy that hints at autumn’s bounty. Now, I know we’ve all got our weekday staples, be it the quick pasta dishes or the one-pot wonders, but sometimes the weekend rolls around and you want something… special. That’s where my Herb-Infused Grilled Pork Tenderloin with a Rustic Apple-Cider Gravy steps in to elevate your family dinner or impress at your next gathering.
Cooking has always been my way of winding down from the week, getting hands-on with beautiful ingredients, and of course, the magic of transforming them into a meal that brings smiles all round. There’s something cathartic about the sizzle and char from the grill, the way it can coax out flavors and textures that just feel so essential and grounded.
Now, I love the balance this dish brings. Pork tenderloin, as many of you might agree, is one of those underappreciated cuts — lean but tender, a perfect canvas for the garden herbs rosemary and thyme which I’ve got growing abundantly. Oh how they lend their fragrant notes to the pork! A quick rub before hitting the grill ensures every slice is infused with herbal goodness.
But what would a beautifully grilled piece of pork be without a sauce worthy of its companionship? Enter the rustic apple-cider gravy. If you’ve not used apple cider in your gravies before, you’re in for a delightful surprise. Its sweet tartness complements the pork in a way that can only be described as autumn on a plate. Plus, the gentle hint of cinnamon? It’s the small detail that takes the sauce from simple to spectacular.
Cooking this dish is an adventure, from marinating to grilling, making the gravy to finally plating up those tender slices doused in that rich, golden sauce. It’s a reminder of the seasons changing, a perfect transition into cooler evenings when a hot meal and the comfort of the dining table become the heart of the home.
So, whether you’re cooking for your family or looking for a showstopper for your next socially distanced patio dinner, this herb-infused pork tenderloin with a homemade gravy is a heartwarming journey of flavors. It’s my hope this dish inspires you to fire up the grill, call your loved ones to the table, and relish the simple joys of a well-cooked meal.
Happy cooking, and until next time, may your meals be hearty and your conversations lively.
Cheers,
Al
Ingredients
– 1 pork tenderloin (about 1-1.5 pounds)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh rosemary, finely chopped
– 1 tablespoon fresh thyme, finely chopped
– 1 teaspoon salt
– 1/2 teaspoon freshly ground black pepper
– 2 tablespoons unsalted butter
For the Rustic Apple-Cider Gravy:
– 1 cup apple cider
– 1/2 cup chicken stock
– 1 small onion, finely diced
– 1 tablespoon all-purpose flour
– 1/4 teaspoon ground cinnamon
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)
Method
1. Preheat your grill to a medium-high heat, around 400°F (200°C).
2. While the grill is heating, prepare the pork tenderloin. Pat it dry with paper towels to ensure proper browning. In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, salt, and black pepper. Rub this herb mixture all over the pork tenderloin, coating it evenly.
3. Place the pork tenderloin on the hot grill and sear it for 2-3 minutes on each side to get a nice crust.
4. Reduce the grill temperature to medium, around 350°F (175°C), and continue cooking the tenderloin for 14-18 minutes, turning occasionally. The pork is done when it reaches an internal temperature of 145°F (63°C). Use a meat thermometer to check for doneness.
5. Transfer the pork tenderloin to a cutting board, tent loosely with aluminum foil, and let it rest for 5-10 minutes before slicing. Resting allows the juices to redistribute, making for a juicier pork.
6. While the pork rests, start on the gravy. In a saucepan over medium heat, melt the butter and add the diced onions. Cook for about 3-4 minutes until translucent.
7. Sprinkle the tablespoon of flour over the onions and stir to combine, cooking for an additional 1 minute to cook off the raw flour taste.
8. Slowly pour in the apple cider and chicken stock, while stirring continuously to prevent lumps. Add the ground cinnamon and season with salt and pepper to taste.
9. Bring the gravy to a simmer and let it cook for about 5-7 minutes, or until thickened to your desired consistency.
10. Once the gravy is done, strain it through a fine-mesh sieve for a smoother texture if desired.
11. Slice the rested pork tenderloin into medallions and arrange it on a warm platter.
12. Pour the rustic apple-cider gravy over the sliced pork tenderloin, garnish with fresh parsley, and serve immediately.
