Cider Beurre Blanc Pork Tenderloin

with Parmesan-roasted carrots and Brussels sprouts

$9.95 per serving

Pork and apple is such a natural, and beautiful, combination of flavor, we can't help but find new ways to bring them together. Here, a juicy pork tenderloin is served with an apple cider beurre blanc, adding just the right amount of sweet richness. Paired with a classic Brussels-and-carrots medley that's tossed with nutty Parmesan, this meal brings that apple-and-pork goodness to the next level.

  • Contains Eggs
  • Contains Fish
  • Contains Wheat
  • Contains Milk
  • Contains Soy
  • Contains Shellfish
  • Contains Peanuts
  • Contains Tree Nuts
A note about serious food allergies
  • Nutrition per serving

  • Calories
    586
  • Carbohydrates
    31g
  • Fat
    29g
  • Protein
    52g
  • Sodium
    1741mg
  • Prep & Cook Time
    35-45 min.
  • Cook Within
    6 days
  • Difficulty
    Easy
  • Spice Level
    Not Spicy
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  • In The Box

  • 8 oz. Brussels Sprouts
  • 12 oz. Carrot
  • 3 Thyme Sprigs
  • 1 Pork Tenderloin
  • 1 oz. Grated Parmesan Cheese
  • 2 fl. oz. Apple Cider
  • 0.9 oz. Butter
Cider Beurre Blanc Pork Tenderloin with Parmesan-roasted carrots and Brussels sprouts
  • In Your Kitchen

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Pan

Recipe shown serves 2

Recipe Instructions

    Before Cooking

    While Cooking

  • Cider Beurre Blanc Pork Tenderloin with Parmesan-roasted carrots and Brussels sprouts
    1

      Before Cooking

    Prepare the Ingredients

    Trim bottoms off Brussels sprouts and halve vertically (quarter if larger than ping pong balls). Peel, trim, and cut carrot into ¼" diagonal slices. Stem thyme and coarsely chop. Rinse pork tenderloin, pat dry, and season with ¼ tsp. salt and ¼ tsp. pepper.

  • Cider Beurre Blanc Pork Tenderloin with Parmesan-roasted carrots and Brussels sprouts
    2

    Begin to Cook Vegetables

    Place carrots and Brussels sprouts onto prepared baking sheet. Toss with 1 Tbsp. olive oil, half the Parmesan (reserve remaining for cooked vegetables), ½ tsp. salt, and ¼ tsp. pepper and spread into a single layer on one half of baking sheet. Roast 5 minutes and remove from oven. Vegetables will finish cooking in a later step.

  • Cider Beurre Blanc Pork Tenderloin with Parmesan-roasted carrots and Brussels sprouts
    3

    Sear the Pork Tenderloin

    Place a medium pan over medium-high heat. Add 2 tsp. olive oil and pork to hot pan. Sear until browned on three sides, 2-3 minutes per side. Remove to other half of baking sheet with partially roasted vegetables. Reserve pan; no need to wipe clean.

  • Cider Beurre Blanc Pork Tenderloin with Parmesan-roasted carrots and Brussels sprouts
    4

    Finish Pork and Vegetables

    Return baking sheet to oven and roast until vegetables are browned and tender and pork reaches a minimum internal temperature of 145 degrees, 8-12 minutes. Remove from oven and sprinkle remaining Parmesan and half the thyme (reserve remaining for sauce) onto vegetables. Let pork rest 5 minutes. While pork rests, make cider beurre blanc.

  • Cider Beurre Blanc Pork Tenderloin with Parmesan-roasted carrots and Brussels sprouts
    5

    Make the Cider Beurre Blanc

    Return pan used to sear pork to medium-high heat. Add apple cider, bring to a boil, and reduce by half, 1-3 minutes. Remove from burner, swirl in butter, and add remaining thyme. Season with ¼ tsp. salt and a pinch of pepper.

  • Cider Beurre Blanc Pork Tenderloin with Parmesan-roasted carrots and Brussels sprouts
    6

    Plate the Dish

    Slice pork tenderloin into ½" pieces. Place roasted vegetables onto plate. Add sliced pork in front of vegetables. Spoon cider beurre blanc in front of pork.

With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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