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Apple Cider Pork with Mashed Sweet Potatoes

Apple Cider Pork with Mashed Sweet Potatoes plated with sauce and fresh thyme garnish
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A delightful dish that combines tender pork medallions with sweet apple cider sauce and creamy mashed sweet potatoes. Perfect fall comfort meal.

Ingredients

Scale
  • 1.5 pounds pork tenderloin, trimmed and cut into medallions
  • 1 cup apple cider, divided
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon thyme (fresh or dried)
  • Salt to taste
  • Pepper to taste
  • 1 tablespoon butter
  • 1 tablespoon cornstarch (optional, for thickening)
  • 2 large sweet potatoes, peeled and cubed
  • 2 tablespoons butter (for sweet potatoes)
  • 1/4 cup heavy cream or milk
  • Salt to taste (for sweet potatoes)
  • 1/4 teaspoon cinnamon (optional)

Instructions

  1. In a bowl, combine pork medallions with 1/2 cup apple cider, minced garlic, thyme, salt, and pepper. Let marinate for at least 15-30 minutes at room temperature (or up to 2 hours refrigerated). If marinating longer than 30 minutes, refrigerate, then remove 10 minutes before cooking.
  2. In a large pot, bring salted water to a boil. Add cubed sweet potatoes and cook for 15-20 minutes until tender when pierced with a fork. Drain thoroughly and return to pot.
  3. Heat olive oil in a large skillet over medium-high heat. Remove pork from marinade, reserving marinade. Pat medallions completely dry with paper towels. Sear pork medallions for 3-4 minutes on each side until browned. Remove from skillet and set aside.
  4. In same skillet, add sliced onion and sauté for 3-4 minutes until softened.
  5. Pour in reserved marinade and remaining 1/2 cup apple cider. Bring to a simmer, scraping up browned bits.
  6. Return pork to skillet. Cover and cook for 10-15 minutes until pork is cooked through. Insert meat thermometer into thickest part – internal temperature should reach 145°F.
  7. Optional: For thicker sauce, mix cornstarch with 1 tablespoon water to create slurry and stir into sauce. Cook for 2-3 minutes until thickened.
  8. Stir in butter for added richness and glossy finish.
  9. Add butter, heavy cream, salt, and cinnamon to drained sweet potatoes. Mash until smooth and creamy. Adjust seasoning to taste.
  10. Plate mashed sweet potatoes and top with apple cider pork. Drizzle with sauce from skillet and garnish with fresh thyme if desired.

Notes

  • Choose quality pork tenderloin and trim silver skin for best tenderness. Use meat thermometer for accuracy – don’t overcook or pork will become dry. Pork should reach 145°F and be slightly pink in center per USDA guidelines.
  • Can substitute pork chops or pork loin but adjust cooking times. Apple juice or chicken broth work if no apple cider available.
  • Drain sweet potatoes thoroughly to avoid watery mash. Can be made in advance and reheated. Sweet potatoes may separate after freezing – whip with fresh cream when reheating.

Nutrition

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