Go Back

Apple Cider Pork With Mashed Sweet Potatoes

Apple cider pork tenderloin with a rich pan sauce, served over velvety mashed sweet potatoes. Pan-seared pork is cooked to 145F, then simmered in reduced apple cider with apples for a glossy finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
resting 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the pork
  • 1.5 lb pork tenderloin
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 cup apple cider
  • 1 tbsp Dijon mustard
  • 2 tbsp unsalted butter
  • 2 apples, cored and sliced
For mashed sweet potatoes
  • 2 lb sweet potatoes
  • 3 tbsp unsalted butter
  • 0.25 cup heavy cream
  • 1 tbsp maple syrup
  • 0.5 tsp cinnamon
  • 0.25 tsp salt to taste

Equipment

  • 1 cast iron skillet

Method
 

Make the mashed sweet potatoes
  1. Bring a pot of water to a boil and add the peeled, cubed sweet potatoes, cooking until very tender (about 15-20 minutes). You should be able to mash them easily with a fork with no resistance.
  2. Drain the sweet potatoes well, then mash until smooth and velvety. Stir in butter, heavy cream, maple syrup, cinnamon, and salt to taste until fully combined and warm.
  3. Keep the mashed sweet potatoes warm while you cook the pork. Cover the pot lightly so the texture stays creamy and thick.
Cook the apple cider pork and sauce
  1. Season the pork tenderloin with garlic powder, smoked paprika, salt, and black pepper. Pat so the spices cling evenly to the surface.
  2. Heat olive oil in a cast iron skillet over medium-high heat, then sear the pork until golden (4-5 minutes per side). The outside should be browned with clear grill-like marks from the pan.
  3. Remove the pork from the skillet and set aside. Leave the browned bits (fond) in the pan for maximum flavor.
  4. Sauté the sliced apples in the same pan for 2 minutes, until lightly softened and glossy. Cook just until they begin to turn tender, not mushy.
  5. Deglaze with apple cider, scraping up the fond as you stir. Simmer for 3-4 minutes until the sauce is reduced by about half and looks slightly thick.
  6. Swirl in the butter to make the sauce silky. The sauce should turn smoother and shinier right away.
  7. Return the pork to the pan and spoon the sauce over it, cooking until the center reaches 145F. Keep spooning so the top stays coated and evenly warmed.
  8. Rest the pork for 5 minutes before slicing, allowing the juices to settle. Slice and serve over the sweet potato mash with apples and pan sauce.

Notes

Pro tip: If your apple cider sauce seems too thin, simmer it a minute or two longer before adding the butter. Store leftovers in the refrigerator up to 3 days; reheat gently until hot through, adding a splash of cider or water if needed. Freezing is not recommended for best texture. For a dietary swap, use lactose-free butter and lactose-free cream to keep the mash creamy without dairy intolerance.