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Apple Cider Pork with Mashed Sweet Potatoes

Apple cider pork tenderloin with a glossy amber pan sauce—seared, roasted, and finished with a reduced apple cider Dijon glaze. Served over smooth mashed sweet potatoes for a cozy fall pork recipe that tastes like harvest dinner comfort.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

pork tenderloin
  • 1.5 lb pork tenderloin
  • 0.5 tsp salt use to season the pork and mash
  • 0.25 tsp black pepper use to season the pork
  • 1 tsp garlic powder use to season the pork
  • 2 tbsp olive oil for searing
apple cider sauce
  • 1 cup apple cider not vinegar
  • 0.5 cup chicken broth
  • 2 tbsp Dijon mustard
  • 1 tbsp brown sugar
  • 2 clove garlic minced
  • 1 tbsp butter swirled in at the end
  • 1 apple cored and sliced
  • 0.5 tsp fresh thyme plus extra for serving
sweet potatoes
  • 2 lb sweet potatoes peeled and cubed
  • 3 tbsp butter for mashing
  • 0.25 cup heavy cream or milk use what you have
  • 1 tsp salt to taste for the mash

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the sweet potato mash
  1. Boil the sweet potatoes in salted water until completely tender, 15–18 minutes, until a knife slides through easily.
  2. Drain well and mash until smooth, then mix in butter, heavy cream (or milk), and salt until creamy.
Sear and roast the pork tenderloin
  1. Season the pork tenderloin on all sides with salt, black pepper, and garlic powder.
  2. Heat olive oil in a cast iron skillet over high heat, then sear the pork 3–4 minutes per side until browned on all sides.
  3. Transfer the skillet to a 400°F oven and roast 12–15 minutes, until the internal temperature reaches 145°F.
  4. Rest the pork 5 minutes, loosely tented, so juices settle while you finish the sauce.
Cook the apple cider pan sauce
  1. In the same skillet, cook the minced garlic and sliced apple 2 minutes, stirring, until fragrant and lightly softened.
  2. Add the apple cider, chicken broth, Dijon mustard, and brown sugar, scraping up browned bits.
  3. Simmer the sauce 6–8 minutes, stirring occasionally, until reduced and thickened.
  4. Turn off the heat and swirl in butter until glossy, then add fresh thyme and stir.
Slice and serve
  1. Slice the pork tenderloin and spoon the apple cider sauce over the sweet potato mash and pork, finishing with any extra thyme.

Notes

Pro tip: Use a meat thermometer for the pork—145°F gives juicy slices without drying out. Refrigerate leftovers in a sealed container up to 3 days; reheat gently in the microwave or a skillet. Freezing is not recommended for best texture of the mashed sweet potatoes. For a lighter option, use milk instead of heavy cream in the mash.