Irresistible Sheet Pan Apple Cider Glazed Pork Tenderloin

The aroma of apple cider wafting through your kitchen, mixed with the sweet and savory scent of pork tenderloin, is enough to make anyone’s mouth water. When it comes to comfort food, this Sheet Pan Apple Cider Glazed Pork Tenderloin & Parsnips is like a warm hug on a chilly evening. The juicy pork glistens under a glaze that balances the tartness of the cider with a hint of sweetness, while parsnips roast to crispy perfection. Imagine biting into tender pork paired with caramelized parsnips—it’s an experience you won’t forget.

This dish is not just for special occasions; it’s perfect for a cozy weeknight dinner when you want something delicious without spending hours in the kitchen. I remember the first time I made this recipe; my friends couldn’t believe I whipped it up on a whim. It’s now our go-to meal during gatherings where good food and great company take center stage. Get ready for an explosion of flavors that will leave everyone asking for seconds!

Ingredients for Sheet Pan Apple Cider Glazed Pork Tenderloin & Parsnips

Here’s what you’ll need to make this delicious dish:

• Pork Tenderloin: Aim for about 1 to 1.5 pounds; look for one that’s lean and well-trimmed for optimal juiciness.
• Apple Cider: Use real apple cider (not just juice) for a robust flavor that infuses beautifully into the meat.
• Parsnips: About four medium-sized parsnips will work; they should be firm and free from blemishes.
• Olive Oil: Extra virgin olive oil adds richness; use it to enhance flavors while roasting.
• Fresh Rosemary: A few sprigs of fresh rosemary elevate this dish with an aromatic touch; dried can work in a pinch.
• Salt and Pepper: Essential seasonings that will bring out all the wonderful flavors in this recipe.
• Garlic Powder: A dash adds depth to your glaze and seasoning mix without overpowering the natural flavors.

For the Sauce:

• Balsamic Vinegar: This provides acidity and balances out sweetness in the glaze perfectly.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Sheet Pan Apple Cider Glazed Pork Tenderloin & Parsnips

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat your oven to 400°F (200°C). While waiting for it to heat up, prepare your baking sheet by lining it with parchment paper or lightly greasing it.

Step 2: Prepare the Pork

Season your pork tenderloin generously with salt and pepper. In a bowl, mix together apple cider, balsamic vinegar, garlic powder, and chopped rosemary to create your glaze.

Step 3: Slice Your Parsnips

Peel and slice parsnips into even chunks, about an inch thick. Place them in a large bowl and drizzle with olive oil, salt, and pepper.

Step 4: Combine Everything on the Sheet Pan

Lay the seasoned pork tenderloin in the center of your baking sheet surrounded by parsnip chunks. Pour half of your apple cider glaze over both the pork and parsnips.

Step 5: Roast Away

Place your sheet pan in the preheated oven and roast for about 25-30 minutes or until the internal temperature of the pork reaches at least 145°F (63°C). Baste once or twice with remaining glaze during cooking.

Step 6: Serve It Up

Once cooked, let the pork rest for five minutes before slicing it into medallions. Transfer everything onto plates and drizzle any leftover sauce over them for an extra flavor kick! Enjoy alongside a fresh green salad or crusty bread.

Now you have everything you need to impress friends or family at dinner! This Sheet Pan Apple Cider Glazed Pork Tenderloin & Parsnips isn’t just another recipe; it’s a flavorful adventure waiting to unfold right in your kitchen!

Perfecting the Cooking Process

Start by preheating your oven while you prepare the pork tenderloin and parsnips. Sear the pork first for that golden crust, then toss the parsnips on the sheet pan to roast alongside. Finish everything off with a glorious apple cider glaze for maximum flavor.

Add Your Touch

Feel free to customize by swapping out parsnips for carrots or using honey instead of maple syrup in the glaze. Throw in some apples or cranberries for added sweetness and texture. The beauty lies in making this dish your own!

Storing & Reheating

To store, place any leftovers in an airtight container in the fridge for up to three days. When reheating, pop it back in the oven at 350°F until warmed through to retain that delicious glaze.

It was a chilly autumn evening when I first whipped up this Sheet Pan Apple Cider Glazed Pork Tenderloin & Parsnips. My friends were skeptical at first, but as soon as they took a bite, their faces lit up with delight!

FAQs

What is the best way to cook Sheet Pan Apple Cider Glazed Pork Tenderloin & Parsnips?

Cooking Sheet Pan Apple Cider Glazed Pork Tenderloin & Parsnips requires a simple yet effective method. Preheat your oven to 425°F (220°C) and prepare a sheet pan with parchment paper for easy cleanup. Season the pork tenderloin with salt and pepper, then sear it briefly in a hot skillet for added flavor. Combine apple cider, mustard, and herbs to create the glaze. Arrange sliced parsnips around the pork on the sheet pan, brush everything with the glaze, and roast until cooked through. This method ensures a deliciously caramelized finish.

Can I substitute parsnips in this recipe?

Yes, you can substitute parsnips in your Sheet Pan Apple Cider Glazed Pork Tenderloin & Parsnips recipe if needed. A great alternative is carrots, which have a similar sweetness and texture when roasted. Other options include sweet potatoes or turnips, each adding unique flavors to the dish. Just remember to adjust cooking times as necessary, since different vegetables may require varying roasting durations to achieve tenderness.

How can I store leftovers from this dish?

Leftovers from your Sheet Pan Apple Cider Glazed Pork Tenderloin & Parsnips can be stored easily in an airtight container in the refrigerator. They will remain fresh for up to three days. For longer storage, consider freezing portions of the meal. Wrap them tightly in plastic wrap or foil before placing them in a freezer-safe container. When reheating, ensure the pork reaches an internal temperature of 165°F (74°C) for safe consumption.

What sides pair well with Sheet Pan Apple Cider Glazed Pork Tenderloin & Parsnips?

Sheet Pan Apple Cider Glazed Pork Tenderloin & Parsnips is versatile and pairs well with various sides. Consider serving it alongside a crisp green salad dressed lightly with vinaigrette for freshness. Mashed potatoes or creamy polenta can complement the dish’s richness beautifully. Roasted Brussels sprouts or sautéed green beans also make excellent choices that enhance your meal’s flavors while adding more nutrition.

Conclusion for Sheet Pan Apple Cider Glazed Pork Tenderloin & Parsnips

In conclusion, making Sheet Pan Apple Cider Glazed Pork Tenderloin & Parsnips is both simple and rewarding. This one-pan meal not only delivers delightful flavors but also allows for effortless cleanup. By following the provided tips and techniques, you’ll enjoy juicy pork tenderloin paired perfectly with sweet parsnips, all enveloped in a delicious apple cider glaze. This recipe is sure to become a family favorite perfect for any occasion!

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Sheet Pan Apple Cider Glazed Chicken & Parsnips

• Author: Sarah
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves 4
• Category: Main
• Method: Baking
• Cuisine: American

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Description

This vibrant dish combines tender chicken with roasted parsnips, all glazed in a sweet and tangy apple cider sauce for a comforting weeknight meal.

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Ingredients

Scale 1x2x3x

• 1 to 1.5 pounds boneless, skinless chicken breasts
• 1 cup real apple cider (not just juice)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tsp garlic powder
• 2 sprigs fresh rosemary (or 1 tsp dried)
• 4 medium-sized parsnips (peeled and cut into chunks)
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar

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Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Season the chicken breasts generously with salt and pepper.
3. In a bowl, mix apple cider, balsamic vinegar, garlic powder, and chopped rosemary to create your glaze.
4. In a large bowl, toss the parsnip chunks with olive oil, salt, and pepper until evenly coated.
5. Place the seasoned chicken in the center of the baking sheet and arrange the parsnip chunks around it.
6. Pour half of your apple cider glaze over both the chicken and parsnips.
7. Roast in the preheated oven for about 25-30 minutes or until the internal temperature of the chicken reaches at least 165°F (74°C).
8. Baste once or twice with remaining glaze during cooking.
9. Let the chicken rest for five minutes before slicing.
10. Serve alongside roasted parsnips and drizzle any leftover sauce over everything.

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Nutrition

• Serving Size: 1/4 of recipe
• Calories: 320
• Sugar: 12g
• Sodium: 220mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 5g
• Protein: 26g
• Cholesterol: 70mg

Keywords: For added flavor, try marinating the chicken in the glaze for an hour before cooking. Substitute parsnips with carrots or sweet potatoes for a different taste. Leftovers can be stored in an airtight container in the refrigerator for up to three days.