Apple Cider Pork Tenderloin with Potatoes and Apples

SK From my FB post — "Tried a new pork tenderloin recipe for today's dinner and I'm adding it to my list of 5-star, restaurant quality but home cooked meals -- marinated the tenderloin overnight, then oven roasted it with red potatoes, onions, apple slices, all with the marinade. Sauerkraut as the side dish. Outstanding!! The tenderloin was incredibly tender, juicy, practically melted in my mouth -- maybe the best I've ever cooked or had anywhere else to date, truly.

BTW, the tenderloin really wasn't quite as pink as the pic looks. I cooked it to about 147 degrees ... to almost medium, just a tiny bit pinkish in the middle." Quote from my FB post: www.facebook.com/photo.php?fbid=10153922288553862&set=a.1...

Prep time: about 15 minutes or so
Cook Time: 45-55 minutes, roughly

subheading: For the Marinade:

12 ounces Apple Cider

¼ cup Vegetable Oil

2 teaspoons Dry Mustard

3 cloves Garlic, Peeled and diced

4 sprigs Fresh Thyme, Lemon thyme if available

¼ teaspoon Kosher Salt

¼ teaspoon Freshly Ground Black Pepper

subheading: For the Dish:

2 1-pounds Pork Tenderloin, Rinsed and patted dry with paper towels

½ large Vidalia Sweet Onion, Peeled and thinly sliced, yellow onion may be substituted

1 large Apple, Cored and sliced into thin wedges

1 pound Small Red Potatoes, Cut into bite size pieces

Directions at foodfanatic.com

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