If you need a special holiday meal that everyone can eat, or are simply craving some new dinner inspiration, this Pan-Roasted Pork Tenderloin & Vegetables dish could be your solution. Many meat glazes contain butter, but this dinner has a naturally dairy-free apple cider glaze. It’s festive, comforting, gluten-free, and top food allergy-friendly.
Holiday hosting is all about providing guests a cozy atmosphere, good company, and food that tastes as good as it looks. But it can become challenging when various food allergies come into play. Fortunately, chef Chris Scott of the soul food restaurant Butterfunk Kitchen in Brooklyn has this flavorful option.
This dairy-free Pan-Roasted Pork Tenderloin dinner is seasoned with simple, natural ingredients, and is free of all top allergens. It’s even corn-free, sesame-free, and mustard-free!
I’m not sure if chef Scott intended it to be so allergy-friendly, but he is very diet aware. His menu at Butterfunk Kitchen actually includes dairy-free and plant-based options, like Chicken Fried Tempeh and Roasted Kabocha Squash Salad. I hope to make it to his restaurant one day to try one of these dishes. But in the meantime, this Pan-Roasted Pork Tenderloin & Vegetables with Apple Cider Glaze looks pretty darn good and easy!
Special Diet Notes: Pan-Roasted Pork Tenderloin & Vegetables
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, soy-free, top food allergy-friendly, and optionally paleo-friendly.
- 1 tablespoon olive oil
- 1 (8-ounce) pork tenderloin
- Salt, to taste
- Black pepper, to taste
- 3 carrots, peeled and cut into pieces
- 2 apples, cut into wedges
- 4 baby bliss potatoes, halved
- 1 leek, cleaned and halved
- 3 cups apple cider
- ¼ cup apple cider vinegar
- ¼ cup brown sugar (can sub coconut sugar for paleo)
- Preheat your oven to 400ºF.
- Heat an oven-safe saute pan over medium-high heat. Add the olive oil and tilt to coat the pan. Season the pork tenderloin with salt and pepper on all sides and then add it to your saute pan. Sear it on all sides until brown.
- Add the carrots, apples, potatoes, and leek. Reduce the heat to medium and cook for 3 minutes, or until the vegetables have some color.
- Deglaze the pan with the apple cider, apple cider vinegar and brown sugar.
- Put the pan in the oven and let the pork and vegetables roast for 15 minutes.
- Remove the pork from pan and let it rest on a cutting board.
- Put the saute pan with vegetables and liquid back in oven for 3 minutes, or until the liquid is reduced and syrupy and the vegetables are well glazed.
- Slice the cooked pork and plate. Serve with the glazed vegetables and pour any remaining pan drippings over the meat.