Save This cream soda pork tenderloin recipe transforms a humble cut of meat into a caramelized masterpiece that balances sweet and savory flavors. The cream soda creates a gorgeous glaze while the roasted apples provide the perfect fruity complement to the tender pork.
I first made this recipe when looking for a creative way to use up some leftover cream soda in my refrigerator. What started as kitchen improvisation has become one of my family's most requested Sunday dinners, especially during apple season.
Ingredients
- Pork tenderloin trimmed and ready for maximum tenderness and flavor absorption:
- Cream soda: provides natural sweetness and creates a beautiful caramelized exterior
- Dijon mustard: adds tangy depth that balances the sweetness perfectly
- Apple cider vinegar: brings brightness and helps tenderize the meat
- Fresh garlic: infuses the marinade with aromatic complexity
- Honeycrisp or Granny Smith apples: offer the ideal balance of sweetness and structure for roasting
- Yellow onion: caramelizes alongside the apples for savory sweetness
- Cinnamon and thyme: create a warm aromatic profile that enhances both pork and apples
Instructions
- Create the Marinade:
- Whisk together cream soda, Dijon mustard, olive oil, apple cider vinegar, minced garlic, salt, and pepper until fully combined. The mixture should look slightly frothy and well emulsified. This sweet-tangy liquid will infuse the pork with flavor while creating a beautiful glaze during roasting.
- Marinate the Pork:
- Place your trimmed tenderloin in a shallow dish and pour half the marinade over it, turning to coat completely. Allow it to marinate for at least 10 minutes, though I find that a full hour creates the best flavor penetration. Keep the remaining marinade refrigerated for basting during cooking.
- Prepare the Apple Mixture:
- Toss sliced apples and onions with olive oil, cinnamon, salt, pepper, and thyme leaves. Ensure each piece is evenly coated with the seasoning mixture. The cinnamon particularly enhances the natural sweetness of the apples and complements the cream soda glaze beautifully.
- Arrange the Sheet Pan:
- Spread the seasoned apple mixture evenly across your prepared sheet pan, creating a flavorful bed for the pork. Place the marinated tenderloin directly in the center, nestling it among the fruit and onions. This arrangement allows the meat juices to flavor the vegetables while the apples release moisture that keeps the pork tender.
- Initial Roasting Phase:
- Brush the pork with reserved marinade and place in your preheated 425°F oven. The high temperature will begin caramelizing the sugars in the cream soda immediately. Roast for exactly 15 minutes, during which time the exterior will begin developing its beautiful glaze.
- Baste and Complete Roasting:
- Remove the pan briefly to baste the pork with additional reserved marinade, ensuring even coverage. Return to the oven for another 15-20 minutes, watching closely as the glaze can darken quickly. The pork is perfectly done when it reaches an internal temperature of 145°F and has a caramelized exterior.
- Rest and Serve:
- Allow the finished pork to rest for 5-10 minutes before slicing. This crucial step allows the juices to redistribute throughout the meat. Slice into medallions about ½-inch thick and serve alongside the caramelized apples and onions, spooning any pan juices over the top for extra flavor.
Save The Dijon mustard is truly the secret ingredient in this recipe. While you might think cream soda is the star, the mustard provides that crucial savory counterpoint that keeps the dish from becoming too sweet. My grandmother always said pork and mustard belong together, and this recipe proves her right every time.
The Magic of Cream Soda
Cream soda might seem like an unusual ingredient for a savory dish, but its vanilla undertones and caramel notes create a gorgeous glaze on the pork that would be difficult to achieve with other sweeteners. The carbonation in the soda actually helps tenderize the meat while the sugars caramelize into a beautiful crust. I prefer using a high quality craft cream soda when available, but any variety works wonderfully in this recipe.
Make Ahead Options
This dish can be prepped in advance in several ways. Prepare the marinade up to 3 days ahead and store in the refrigerator. The pork can marinate for up to 24 hours, developing even deeper flavor. You can also slice the apples and onions ahead of time and toss them with a bit of lemon juice to prevent browning, then add the seasonings just before cooking. The finished dish reheats beautifully at 300°F for about 10 minutes, making it ideal for busy weeknights.
Perfect Pairings
The sweet and savory profile of this pork tenderloin pairs beautifully with sides that complement its flavor profile. Try serving it with creamy mashed potatoes to soak up the delicious pan juices. Roasted brussels sprouts with bacon provide a wonderful textural and flavor contrast. For a complete autumn meal, serve alongside wild rice pilaf with dried cranberries and toasted pecans. A glass of off dry Riesling or hard apple cider makes the perfect beverage pairing.
Seasonal Adaptations
Fall version Add butternut squash cubes to the apple mixture for additional color and nutrition. Winter version Incorporate parsnips and carrots alongside the apples for a heartier cold weather meal. Summer version Use peaches instead of apples and add fresh rosemary for a brighter seasonal twist.
Save Always bring your pork tenderloin to room temperature before cooking for the most even results. When selecting apples, choose firm varieties that hold their shape during cooking rather than those that break down easily.
Recipe FAQ
- → What does cream soda add to the dish?
Cream soda brings natural sweetness and caramel notes, making the pork juicy and giving a gentle glaze.
- → Can I substitute the apples with another fruit?
Yes, pears work well as a swap for apples, offering a different but delicious flavor profile.
- → What sides pair best?
Mashed potatoes or roasted root vegetables make excellent, comforting companions for this main course.
- → Is this suitable for gluten-free diets?
Yes, it’s naturally gluten-free. Always check cream soda labels for potential gluten-containing additives.
- → How do I know when the pork is done?
Pork is ready when it reaches 145°F (63°C) internally and rests for a few minutes before slicing.
- → Can I marinate the pork overnight?
Marinating for up to 1 hour is ideal, but overnight marination may overpower the flavors due to the soda’s sugar.