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Apple Cider Pork With Mashed Sweet Potatoes

Apple cider pork with mashed sweet potatoes features pan-seared pork tenderloin with a reduced apple cider Dijon sauce. Tender, velvety sweet potato mash is topped with buttery apple slices and spooned pan sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
rest 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

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
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
  • salt to taste

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the mashed sweet potatoes
  1. Boil the sweet potatoes until very tender, then drain them well.
  2. Mash the hot sweet potatoes with butter, heavy cream, maple syrup, cinnamon, and salt to taste until velvety and smooth; keep warm.
Prepare and cook the pork
  1. Season the pork tenderloin with garlic powder, smoked paprika, salt, and black pepper.
  2. Heat olive oil in a cast iron skillet over medium-high heat and sear the pork for 4-5 minutes per side until golden, then remove.
  3. Sauté the apple slices in the same pan for 2 minutes until just softened, then remove.
  4. Deglaze the pan with apple cider, stir in Dijon mustard, and simmer 3-4 minutes until reduced by half, scraping up browned bits.
  5. Swirl in butter, return the pork to the pan, and spoon sauce over as you cook until the pork reaches 145F.
  6. Rest the pork 5 minutes, then slice and serve over the mashed sweet potatoes with apples and sauce.

Notes

For the smoothest mash, cook sweet potatoes until completely tender and drain thoroughly before mashing. Store leftovers in the refrigerator up to 3 days; reheat gently in a skillet with a splash of apple cider or cream until warmed through. Freezing is not recommended for the best texture of the mash. If you want a dairy-light option, substitute the heavy cream with coconut cream for a similar creamy texture.