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Apple Cider Pork with Mashed Sweet Potatoes

Apple cider pork tenderloin simmered into a glossy amber pan sauce with caramelized apple slices. Served with smooth, whipped mashed sweet potatoes for a cozy fall pork dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork
  • 1.5 lb pork tenderloin
  • 1 Salt
  • 1 black pepper
  • 1 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
  • 1 Fresh thyme
Mashed Sweet Potatoes
  • 2 lb sweet potatoes peeled and cubed
  • 3 tbsp butter
  • 0.25 cup heavy cream or milk
  • 1 Salt to taste

Equipment

  • 1 cast iron skillet

Method
 

Make the mashed sweet potatoes
  1. Boil the sweet potatoes in water until completely tender, then drain well. Mash with butter, heavy cream or milk, and salt until smooth and creamy.
Sear and roast the pork tenderloin
  1. Season the pork tenderloin with salt, black pepper, and garlic powder. Sear it in olive oil over high heat until browned on all sides, then transfer to a 400°F oven to roast for 12–15 minutes until the internal temperature reaches 145°F.
  2. Remove the pork and let it rest for 5 minutes. This helps the juices redistribute before slicing.
Simmer the apple cider pan sauce
  1. In the same skillet, cook the minced garlic and sliced apple for 2 minutes. Add apple cider, chicken broth, Dijon mustard, and brown sugar, then scrape up any browned bits.
  2. Simmer the sauce for 6–8 minutes until reduced and thickened. Swirl in the butter and add fresh thyme so the sauce turns glossy.
Slice and serve
  1. Slice the pork tenderloin and serve it over the mashed sweet potatoes. Spoon the apple cider sauce generously on top and add extra apple slices and thyme if desired.

Notes

Pro tip: when roasting the tenderloin, start checking early so it hits 145°F without drying out. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet with a splash of apple cider or broth. Freezing is not recommended for the best sauce texture. For a dairy-light option, swap butter with olive oil and use milk instead of heavy cream in the mash.