Roast Pork with Cider Gravy Recipe

Preheat the oven to 350°F (175°C). Season the pork tenderloin with salt and pepper.

Heat olive oil in a large oven-safe skillet over medium-high heat. Brown the pork on all sides.

Remove the pork from the skillet and set aside. Add the sliced onion and minced garlic to the skillet and cook until softened.

Pour in the apple cider and chicken broth, scraping the bottom of the skillet to release any browned bits. Bring to a simmer.

Return the pork to the skillet and transfer to the preheated oven. Roast for about 1 hour, or until the internal temperature reaches 145°F (63°C).

Remove the pork from the skillet and let it rest for 10 minutes before slicing.

Meanwhile, melt butter in the skillet over medium heat. Whisk in the flour to create a roux. Cook for 2 minutes.

Gradually whisk in the pan juices from the roasted pork, and continue to cook until the gravy thickens. Season with salt and pepper to taste.

Serve the sliced roast pork with the cider gravy.