1 cup chicken stock (240 mL), divided, plus 2 teaspoons
¾ cup heavy cream (180 mL)
2 teaspoons cornstarch
½ teaspoon kosher salt
How to Make It
Place the Kroger® Boneless Whole Pork Tenderloin in a gallon-size resealable bag. Add the bay leaves, salt, black peppercorns, fennel seeds, anise seeds, garlic, cinnamon, apple cider, and maple syrup to the bag. Shake the bag until the pork loin is well coated. Seal the bag and transfer to the refrigerator to marinate for 2 hours, or overnight.
Meanwhile, make the rub: In a small bowl, whisk together the sage, rosemary, thyme, garlic, maple syrup, and apple cider.
Preheat the oven to 350°F (180°C).
Transfer the pork loin from the bag to a cutting board and pat dry with paper towels. Spoon the rub all over the pork loin.
Heat the olive oil in a large skillet over medium-high heat. Starting with the fattiest side, sear the pork loin on all sides until light golden brown, 2–3 minutes per side.
Transfer the seared pork loin to a 9x13” baking dish and cover with aluminum foil. Bake for 40 minutes, then remove the foil and bake for 5 minutes more, until the internal temperature reaches 145°F (63°C).
Meanwhile make the gravy: Place the skillet used to sear the pork loin over medium heat. Deglaze with the white wine, scraping up any browned bits from the bottom of the pan. Cook until the wine is reduced by half, about 1 minute. Add the balsamic vinegar, apple cider, 1 cup of chicken stock, and the heavy cream. Simmer for about 3 minutes.
In a small bowl, whisk together the cornstarch and remaining 2 teaspoons of chicken stock until smooth. Pour the slurry into the gravy and stir to combine. Simmer for another 3 minutes, or until the gravy thickens. Stir in the salt. Strain the gravy through a fine-mesh sieve into a gravy boat or medium bowl. Keep warm until ready to serve.
Serve the pork roast warm with the apple cider gravy and holiday vegetables of choice alongside.