Description
Rich apple cider and Dijon form a glossy glaze over seared pork tenderloin, infusing it with sweet-tart notes. Creamy sweet potato mash, spiced with cinnamon and nutmeg, adds warmth and velvety comfort to every bite.
Ingredients
- 2 pounds pork tenderloin
- 1 tablespoon olive oil
- 1 cup apple cider
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 pounds sweet potatoes
- 4 tablespoons unsalted butter
- 1/4 cup milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
Instructions
- Preheat the oven to 375°F.
- Season the pork tenderloin with salt and pepper.
- Heat olive oil in an ovenproof skillet over medium-high heat.
- Sear the pork on all sides until golden brown, about 2 minutes per side.
- Whisk together apple cider, Dijon mustard, honey, and thyme in a bowl.
- Pour the cider mixture over the seared pork and transfer the skillet to the oven.
- Roast the pork until it reaches an internal temperature of 145°F, about 20 to 25 minutes.
- While the pork roasts, peel and chop the sweet potatoes into even chunks.
- Place the sweet potatoes in a pot of salted water and bring to a boil, then simmer until tender, about 15 minutes.
- Drain the sweet potatoes and return them to the pot.
- Add butter, milk, cinnamon, nutmeg, and salt to the sweet potatoes.
- Mash the sweet potatoes until smooth and creamy.
- Remove the pork from the oven and let it rest for 5 minutes before slicing.
- Serve the sliced pork with pan sauce spooned over the top alongside the mashed sweet potatoes.
Notes
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- For a richer mash, substitute half-and-half for milk.
- Bone-in pork chops may be used instead of tenderloin; adjust cooking time accordingly.
- Dried thyme can replace fresh thyme; use half the amount.