Mobile Menu
Pork Tenderloin with Roasted Root Vegetables and Apple-Cranberry Demi-Glace

Pork Tenderloin with Roasted Root Vegetables and Apple-Cranberry Demi-Glace

Custom Culinary® Gold Label Demi-Glace

This elegant entrée highlights the depth of Custom Culinary® Gold Label Demi-Glace, enhanced with seasonal apple, cranberry, and mustard for a rich, savory-sweet sauce. Served alongside roasted root vegetables and perfectly cooked pork tenderloin, it’s an elevated dish that captures the flavors of fall and winter — ideal for catering events, meal kits, or tasting menus.

What You'll Need

Recipe Ingredients

Yield: Approx. 5 lbs pork + 6 cups vegetables + 2 qts sauce = ~16 plated portions at 6 oz each.

  Pork
5 lbs. Pork Tenderloin, split down the middle to make smaller round slices
2 tbsp. EVOO
1 tbsp. Fresh Thyme, chopped
1 tbsp. Fresh Rosemary, chopped
To Taste Salt & Pepper
3 cups Parsnips, peeled & medium diced
3 cups Carrots, peeled & medium diced
2 cups Butternut Squash, medium diced
1 cup Red Onion, medium diced
3 tbsp. Olive Oil
   
  Apple-Cranberry Demi-Glace
1 cup Apple Cider
½ cup Apple Cider Vinegar
2 qts. Custom Culinary® Gold Label Demi-Glace
½ cup Dried Cranberries, chopped
¼ cup Whole Grain Mustard
1 tbsp. Unsalted Butter
PREPARATION

  1. Preheat oven to 400°F.
  2. Rub pork with olive oil, garlic, thyme, rosemary, salt, and pepper.
  3. Sear on all sides in hot pan.
  4. Transfer pork to baking sheet. Roast 15–20 minutes until internal temp reaches 145°F.
  5. Rest 10 minutes, then slice.
  6. Toss vegetables with olive oil, thyme, salt, and pepper. Spread on sheet pan.
  7. Roast at 400°F for 30–35 minutes until tender and caramelized. Hold hot in covered pan.
  8. In saucepan, simmer cider, vinegar, and cranberries until reduced by half.
  9. Stir in Demi-Glace, whisk until smooth. Simmer 5–8 minutes.
  10. Finish with mustard and butter.

CHEF'S TIP