Pork tenderloin drizzled with cider gravy is the dinner recipe you need to make tonight

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Try this pork tenderloin recipe, served with cherry tomatoes and delicious cider gravy, for your next dinner party this fall.


  • 1 pound pork tenderloin

  • 2 tablespoons olive oil

  • salt and pepper

For tomatoes:

  • 4 cups cherry tomatoes

  • 2 tablespoons olive oil

  • salt and pepper

  • 3 tablespoons chives, plus more for garnish

For cider gravy:

  • 1 teaspoon olive oil

  • 2 tablespoons minced shallots

  • 1 teaspoon minced fresh sage

  • 1/3 cup apple cider

  • 2 teaspoons sherry vinegar

  • 1 tablespoon dijon mustard

  • 1 tablespoon unsalted butter


  1. In a medium-sized bowl, mix tomatoes, olive oil, salt, pepper and chives. Set aside.

  2. Cut pork tenderloin into 1-inch thick medallions. Flatten medallions using a mallet and season with salt and pepper.

  3. Heat 2 tablespoons olive oil in a pan over medium-hight heat. (We love this nonstick pan for easy clean up!) Cook medallions for 3 minutes on each side or until cooked through. Remove from pan and set aside.

  4. In the same pan, heat 1 teaspoon of olive oil. Add minced shallots and minced fresh sage. Cook until shallots are just browned. Add apple cider, sherry vinegar and cook until liquid reduced by half. Add dijon mustard and butter and stir until combined,

  5. To serve, Spoon tomatoes on a plate. Lay pork medallions across tomatoes and drizzle with cider gravy sauce.