Cider-Roasted Pork Tenderloin

• 1 tablespoon vegetable oil
• 1 34 lbs pork tenderloin (about 2)
• 1 (12 ounce) bottle hard alcoholic cider
• 1 medium onion, cut in 1/2-inch dice
• 1 tart apple, peeled, cored, diced (Granny Smith is a good choice)
• 1 cup peeled diced butternut squash or 1 cup sweet potato
• 12 teaspoon ground ginger
• 12 teaspoon ground cinnamon
• 14 teaspoon coarse salt
• 18 teaspoon fresh ground pepper

1. Heat oven to 350.
2. Heat the oil in a heavy, oven-safe skillet over medium-high heat.
3. Add tenderloins; cook, turning occasionally, until brown on all sides, about 12 minutes.
4. Remove from skillet; set aside on a plate.
5. Add the cider to the skillet, stirring to scrape up any browned bits from the bottom.
6. Cook until cider slightly reduces, about 5 minutes.
7. Stir in the onion, apple and squash.
8. Stir in ginger, cinnamon, salt and pepper.
9. Return tenderloins to skillet on top of mixture; cover.
10. Transfer to oven.
11. Bake until the pork registers 160 on a meat thermometer, about 25 minutes.
12. Set aside to rest, loosely tented with foil, about 5 minutes.
13. Slice and serve with the vegetables and juice.

vegetable oil, pork tenderloin, alcoholic cider, onion, apple, butternut squash, ground ginger, ground cinnamon, salt, ground pepper

Taken from www.food.com/recipe/cider-roasted-pork-tenderloin-144394 (may not work)