Apple Cider Pork with Mashed Sweet Potatoes
A comforting dish featuring marinated pork tenderloin paired with creamy, mashed sweet potatoes for a delightful family meal.
Ingredients
For the Pork
- 1.5 pounds pork tenderloin Trimmed and cut into medallions
- 1 cup apple cider For marinating the pork
- 1 medium onion, sliced To add sweetness
- 3 cloves garlic, minced For flavor infusion
- 2 tablespoons olive oil For searing the pork
- 1 teaspoon thyme Fresh or dried
- to taste none salt and pepper For seasoning
- 1 tablespoon butter For richness in the sauce
- 1 tablespoon cornstarch (optional) For thickening the sauce if desired
For the Mashed Sweet Potatoes
- 2 large sweet potatoes, peeled and cubed Base for mashed potatoes
- 2 tablespoons butter To enhance creaminess
- ¼ cup heavy cream or milk For smooth, velvety texture
- to taste none salt For seasoning
- ¼ teaspoon cinnamon (optional) To enhance warmth in flavor
Instructions
Preparation
- Gather all your ingredients for a smoother cooking process.
- Combine the pork medallions with ½ cup of apple cider, minced garlic, thyme, salt, and pepper in a bowl, and let it marinate for 15-30 minutes.
Cooking
- Boil salted water in a large pot and add the cubed sweet potatoes. Cook for about 15-20 minutes until tender.
- Drain the sweet potatoes and mash them in the pot with butter, heavy cream (or milk), salt, and optional cinnamon until smooth and creamy.
- Heat olive oil in a skillet over medium-high and sear the pork medallions for about 3-4 minutes on each side.
- Remove the pork and sauté the onions in the same skillet for 3-4 minutes until softened.
- Pour in the reserved marinade and remaining apple cider, bringing to a simmer.
- Return the pork to the skillet, cover, and cook for 10-15 minutes until the internal temperature reaches 145°F or 63°C.
- If desired, thicken the sauce by mixing cornstarch with a tablespoon of water and stir into the sauce; cook for an additional 2-3 minutes.
- Stir in a tablespoon of butter for added richness before serving.
Notes
Store leftovers in an airtight container in the fridge for up to three days or freeze them for longer storage. Reheat thoroughly before serving.