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Apple Cider Pork with Mashed Sweet Potatoes

Apple cider pork tenderloin with a glossy amber pan sauce and tender sliced pork, finished with caramelized apple slices. Serve it over smooth mashed sweet potatoes for a cozy fall pork recipe with an easy weeknight flow.
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Prep Time 15 minutes
Cook Time 30 minutes
rest 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork tenderloin
  • 1.5 lb pork tenderloin
Seasonings for pork
  • Salt
  • black pepper
  • garlic powder
  • 2 tbsp olive oil
For the 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 cloves minced
  • 1 tbsp butter
  • 1 apple cored and sliced
  • Fresh thyme
For sweet potatoes
  • 2 lb sweet potatoes peeled and cubed
  • 3 tbsp butter
  • 0.25 cup heavy cream or milk
  • Salt to taste

Equipment

  • 1 cast iron skillet

Method
 

Mash the sweet potatoes
  1. Boil the sweet potatoes until completely tender, using enough water to cover them fully. Keep cooking until a fork slides in easily with no resistance, then drain.
  2. Mash the drained sweet potatoes with butter, heavy cream or milk, and salt until smooth and creamy. Mix until no lumps remain and the texture looks velvety.
Cook the pork tenderloin
  1. Season the pork tenderloin with salt, black pepper, and garlic powder. Pat the seasoning in so it adheres to the surface.
  2. Heat olive oil in a cast iron skillet over high heat, then sear the pork until browned on all sides. Look for deep caramel-brown color on every face.
  3. Transfer the skillet to a 400°F oven and roast the pork tenderloin for 12–15 minutes, until the internal temperature reaches 145°F. The center should be just cooked through while the exterior stays browned.
  4. Rest the pork tenderloin for 5 minutes before slicing. The juices should settle, giving cleaner slices with less run-off.
Make the apple cider pan sauce
  1. In the same skillet, cook the minced garlic and sliced apple for 2 minutes. Stir until the apple slices look slightly softened and the garlic is fragrant.
  2. Add apple cider, chicken broth, Dijon mustard, and brown sugar to the skillet. Scrape up the browned bits so they dissolve into the liquid.
  3. Simmer the sauce for 6–8 minutes, stirring occasionally, until reduced and thickened. It should coat the back of a spoon and look glossy.
  4. Swirl in butter and add fresh thyme to finish the sauce. The sauce should look smooth and shiny, with thyme specks visible.
Serve
  1. Slice the pork tenderloin and serve it over the mashed sweet potatoes. Spoon the apple cider sauce generously on top so it glazes the meat and mash.

Notes

For best sauce thickness, simmer until it coats a spoon—if it reduces too far, loosen with a splash of chicken broth. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet over low heat. Freezing is not recommended for best texture. For a dairy-free swap, replace the heavy cream/milk with unsweetened oat milk and use olive oil instead of butter in the mashed sweet potatoes (the sauce butter can be omitted, though it will be less glossy).