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Apple Cider Pork with Mashed Sweet Potatoes

Apple cider pork tenderloin with a glossy amber pan sauce made by simmering apple cider, broth, Dijon, and brown sugar until thick. Sear-and-roast pork to 145°F, then slice and serve over smooth mashed sweet potatoes with thyme and caramelized apple slices.
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Prep Time 15 minutes
Cook Time 30 minutes
resting 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Pork and seasoning
  • 1.5 lb pork tenderloin
  • Salt
  • black pepper
  • garlic powder
  • 2 tbsp olive oil
Apple cider sauce
  • 1 cup apple cider not vinegar
  • 0.5 cup chicken broth
  • 2 tbsp Dijon mustard
  • 1 tbsp brown sugar
  • 2 garlic cloves, minced
  • 1 tbsp butter
  • 1 apple, cored and sliced
  • Fresh thyme
Sweet potatoes
  • 2 lb sweet potatoes, peeled and cubed
  • 3 tbsp butter
  • 0.25 cup heavy cream or milk
  • Salt to taste

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the sweet potato mash
  1. Boil the sweet potatoes until completely tender, 400°F is not used here; keep the pot at a steady simmer until a fork slides in easily. Visual cue: they look very soft all the way through.
  2. Drain the sweet potatoes thoroughly and mash until smooth. Visual cue: no visible lumps remain.
  3. Mash in butter, heavy cream or milk, and salt until creamy and uniform. Visual cue: the mash turns glossy and spreads easily on a spoon.
Sear and roast the pork
  1. Season the pork tenderloin with salt, black pepper, and garlic powder. Visual cue: the surface looks evenly speckled.
  2. Heat olive oil in a cast iron skillet over high heat and sear the pork until browned on all sides. Visual cue: browned crust forms and releases easily from the pan.
  3. Transfer the seared pork to a 400°F oven and roast for 12–15 minutes until the internal temperature reaches 145°F. Visual cue: the center reads 145°F in the thickest part.
  4. Rest the pork for 5 minutes before slicing. Visual cue: juices redistribute and the surface stays glossy.
Cook the apple cider pan sauce
  1. In the same skillet, cook the minced garlic and sliced apple for 2 minutes. Visual cue: apple slices begin to caramelize at the edges.
  2. Add apple cider, chicken broth, Dijon mustard, and brown sugar, scraping up browned bits from the pan. Visual cue: the sauce turns amber and bubbling begins.
  3. Simmer the sauce for 6–8 minutes until reduced and thickened. Visual cue: it coats the back of a spoon.
  4. Swirl in butter and add fresh thyme. Visual cue: the sauce becomes shinier and fragrant right away.
Serve
  1. Slice the pork tenderloin and serve it over the sweet potato mash. Visual cue: slices show a clean interior with a light pink center at 145°F.
  2. Spoon the apple cider sauce generously over the top. Visual cue: caramelized apple slices and thyme are visible in the glossy amber sauce.

Notes

For smooth, lump-free mash, make sure the sweet potatoes are fully tender before draining, and mash while they’re still warm. Store leftover pork and sauce in the refrigerator for up to 3 days; reheat gently in a skillet so the sauce stays glossy. Freeze leftovers for up to 2 months (best for pork and sauce; mash texture may change). For a lighter option, swap the heavy cream or milk for evaporated milk or a high-fat lactose-free milk while keeping the butter.