Make a delicious roasted pork tenderloin with cider gravy from ingredients you can find at Smith’s!
Chef Manoli Katsanevas from Smith’s Food & Drug incorporates a favorite fall flavor into this recipe.
Find your nearest Smith’s by visiting smithsfoodanddrug.com
ROAST
1 PORK TENDERLOIN
6 STRIPS OF BACON
4 LARGE SAGE LEAVES
GRAVY
2 CUPS CHICKEN STOCK
2 CUPS APPLE CIDER
½ CUP YELLOW ONIONS SMALL DICED
¼ CUP CELERY SMALL DICED
>/br>
¼ CARROT SMALL DICED
1 BAY LEAF
1 TBSP COLD BUTTER
TT SALT AND PEPPER
Lay out plastic wrap and line bacon next to each other, slightly overlapping. Place sage leaves on top evenly across the bacon. Then you will place pork tenderloin on top and lift plastic wrap so it lifts the bacon on top. Continue in a rolling motion until the tenderloin is completely wrapped with bacon. Then spin the ends like you would with a tootsie roll, to tighten it. Place in fridge for 1 hour to set up.
Preheat oven to 400 degrees. Remove plastic wrap and put pork on a baking sheet and bake for about 35 minutes or until it reaches 145 degrees. Set aside to rest for 15 minutes.
In a sauce pan sauté celery, carrot, onion, and bay leaf, on medium high heat until browned. Add chicken stock and apple cider and bring to a simmer. Reduce liquid by ¾, and whisk in butter. Season to taste.
Slice pork and pour gravy over the top.
Add comment