Meal Kit

Cider-Brined Pork Tenderloin: Serves 2-3 People

With Peppercorn Cream Gravy

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

This delectable pork tenderloin is brined - or marinated - in a sweet and savory combination of apple cider and autumnal spices, and then pan-seared to lock in juiciness. We then slow-roast the tenderloin and accent it with a creamy gravy laced with cracked peppercorns. The result is a dish worthy of taking center stage at your holiday table. Be sure to budget a full hour of inactive prep time to allow the tenderloin to soak in the delicious brine.

In Your Box (serves 2)

  • 8 fl. oz. Apple Cider
  • 14 oz. Pork Tenderloin
  • 4 Parsley Sprigs
  • Info
    2 fl. oz. Heavy Whipping Cream
  • Info
    1⅘ oz. Butter
  • Info
    ½ oz. Flour
  • 0.1 oz. Whole Cloves
  • ½ tsp. Cracked Peppercorns
  • 1 Vegetable Bouillon Cube
  • 2 Bay Leaf

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Pan

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Preheat oven to 400 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Rinse pork tenderloin and pat dry. Thoroughly rinse produce and pat dry. Coarsely chop parsley. In a small mixing bowl, whisk together the bouillon cube and ¾ cup warm water until fully dissolved.

  2. 2

    Cider-Brine the Pork Tenderloin

    In a large plastic bag or bowl, combine the apple cider, whole cloves, and bay leaves to create a brine. Place pork tenderloin in the brine and allow to marinate for 1 hour. Once an hour has passed, remove tenderloin from the brine and pat it dry with a paper towel. Season with a pinch of salt and pepper.

  3. 3

    Sear the Tenderloin

    In a medium pan over medium-high heat, warm 2 tsp. olive oil. Once warm, add the tenderloin and sear for 2-3 minutes on each side, or until browned. Transfer the tenderloin to the prepared baking sheet. Reserve any juices from pan for the gravy.

  4. 4

    Roast the Tenderloin

    Place tenderloin in oven to bake for 20-25 minutes, or until internal temperature reaches at least 165 degrees. Remove tenderloin from oven and allow to rest for 5-10 minutes to ensure juiciness. Once tenderloin has rested, slice into 1/2" thick slices. Reserve any pan drippings for the gravy.

  5. 5

    Prepare the Peppercorn Gravy

    While tenderloin is cooking, use medium pan with the searing juices to prepare the pan gravy. Melt the butter over low heat. Whisk in the 2 Tbsp. flour and warm until the mixture begins to brown, stirring constantly. Whisk in bouillon liquid until incorporated. Remove from heat, add in heavy cream, peppercorns, pan and searing drippings, and salt to taste.

  6. 6

    Plate the Dish

    Place gravy in a gravy boat or serving dish. Arrange sliced tenderloin on a platter. Garnish with fresh parsley. If not serving immediately, cover gravy and tenderloin with foil and keep warm in oven at 250 degrees until ready to serve.

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