Description
Learn how to make delicious Apple Cider Pork with Mashed Sweet Potatoes. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 1 ½ pounds pork tenderloin
- 1 cup apple cider (preferably fresh or organic)
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 tablespoon olive oil, plus extra for cooking
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 2 large sweet potatoes (about 2 pounds), peeled and cubed
- ¼ cup whole milk or unsweetened almond milk (substitute with oat milk for dairy-free)
- 2 tablespoons unsalted butter (optional, or use a dairy-free margarine)
- 1 teaspoon ground cinnamon (optional, for a subtle warmth in the mashed potatoes)
- Fresh parsley or chives, chopped (for garnish)
If you’re short on apple cider, a mix of apple juice and a splash of white vinegar can work in a pinch. And if pork tenderloin isn’t your go-to, boneless pork chops or even chicken breasts could be marinated and cooked in a similar way.
Instructions
- Prepare the marinade: In a medium bowl, whisk together the apple cider, Dijon mustard, minced garlic, olive oil, thyme, salt, and pepper. This simple marinade is where the magic starts, infusing the pork with layers of flavor. I always make sure to taste the marinade itself—it’s a great way to calibrate the seasoning before the pork even hits the pan.
- Marinate the pork: Place the pork tenderloin in a large resealable plastic bag or shallow dish and pour the marinade over it. Seal or cover and refrigerate for at least 1 hour, preferably 2-4 hours for the best flavor penetration. When I’ve been pressed for time, even 30 minutes makes a noticeable difference.
- Cook the sweet potatoes: While the pork marinates, bring a large pot of salted water to a boil. Add the peeled and cubed sweet potatoes and cook until fork-tender, about 15-20 minutes. I like to start this step early, so the potatoes are ready as the pork finishes cooking.
- Drain and mash potatoes: Drain the sweet potatoes well and return them to the pot or a large bowl. Add the milk, butter, and cinnamon (if using), then mash until smooth and creamy. Adjust the milk or butter quantity to reach your preferred consistency. This part always reminds me of those early kitchen experiments—sometimes you just have to taste and tweak until the texture feels just right.
- Cook the pork: Heat a large skillet over medium-high heat and add a splash of olive oil. Remove the pork from the marinade, letting excess drip off (reserve the marinade). Sear the pork on all sides until golden brown, about 3-4 minutes per side. This step locks in the juices, a trick I learned from my evening culinary classes that transformed my home cooking.
- Finish cooking and make the sauce: Reduce heat to medium and pour the reserved marinade into the skillet. Let it simmer, turning the pork occasionally, until the internal temperature reaches 145°F (about 10-12 minutes). The marinade reduces into a tangy glaze that coats the pork beautifully. If you want it thicker, remove the pork and let the sauce simmer a few extra minutes.
- Rest and slice: Transfer the pork to a cutting board and let it rest for 5 minutes before slicing. Resting is key to juicy pork, a lesson I learned early on when rushed meals left my meat dry and tough.
- Serve: Plate thick slices of the pork tenderloin alongside a generous scoop of mashed sweet potatoes. Garnish with fresh parsley or chives for a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Apple Cider Pork with Mashed Sweet Potatoes, recipe, cooking, food