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Apple Cider Pork With Mashed Sweet Potatoes

Apple cider pork tenderloin with velvety mashed sweet potatoes and an apple cider pan sauce. Pan-seared pork gets a golden sear, then you reduce cider by half and finish at 145°F for juicy slices.
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Prep Time 20 minutes
Cook Time 30 minutes
resting 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 640
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, peeled and cubed
  • 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 mashed sweet potatoes
  1. Boil the sweet potatoes in water until very tender, then drain and mash until smooth. Keep the mash warm while you cook the pork, aiming for a velvety texture.
  2. Stir the mashed sweet potatoes with butter, heavy cream, maple syrup, cinnamon, and salt until fully combined and creamy. Taste and adjust salt to taste so the sweetness and spice balance.
Season and sear pork
  1. Season the pork tenderloin with garlic powder, smoked paprika, salt, and black pepper. Rub evenly so the surface looks speckled with spices.
  2. Heat olive oil in a cast iron skillet over medium-high heat until shimmering, then sear the pork for 4-5 minutes per side until golden. Remove to a plate when browned.
  3. Sauté the apple slices in the same pan for 2 minutes, just until they begin to soften. Remove the apples and set aside.
Make apple cider pan sauce and finish
  1. Deglaze the skillet with apple cider and stir to loosen browned bits. Simmer the cider for 3-4 minutes until reduced by about half, with the sauce visibly thicker.
  2. Swirl in the butter until melted and glossy, then stir in Dijon mustard. Return to a gentle simmer so the sauce stays cohesive.
  3. Return the pork to the pan and spoon the sauce over it, cooking until it reaches 145F in the center. The pork should feel slightly springy when done.
  4. Rest the pork for 5 minutes, uncovered, to redistribute juices. Slice and serve over the sweet potato mash with the sautéed apples and pan sauce.

Notes

Pro tip: mash the sweet potatoes while hot, and warm the mash gently so the butter-cream mix stays smooth. Store leftovers in the fridge up to 3 days; reheat pork and sauce together and add a splash of cider or cream if needed. Freezing is not recommended for the creamy mash. Dietary swap: use a dairy-free butter and lactose-free cream (or canned coconut cream) to make the mash dairy-light.