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.

Made with

Gold Label Demi Glace

Alternative products

Chef's Own^® Demi-Glace Sauce Mix

Chef's Tip

Add a swirl of butter to the finished demi-glace for shine and richness. Jammy cranberries or roasted apples make excellent garnishes. Pork can be swapped for chicken or turkey in this build.

What You'll Need

Yield: ~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

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