Apple Cider Pork with Sweet Potatoes
Tender pork medallions marinated in apple cider paired with creamy mashed sweet potatoes, creating a flavorful and hearty gluten-free main dish perfect for any dinner occasion.
Equipment
- 1 large bowl
- 1 large pot
- 1 large skillet
Ingredients
- 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 divided
- 1 tablespoon cornstarch optional, for thickening sauce
- 2 large sweet potatoes peeled and cubed
- 2 tablespoons butter
- 1/4 cup heavy cream or milk
- 1/4 teaspoon cinnamon optional
Instructions
- Combine pork medallions with 1/2 cup apple cider, garlic, thyme, salt, and pepper in a bowl; marinate for 15-30 minutes or up to 2 hours in the refrigerator.
- Boil salted water in a large pot; cook cubed sweet potatoes for 15-20 minutes until tender, then drain and return to pot.
- Heat olive oil in a large skillet over medium-high heat; remove pork from marinade and sear for 3-4 minutes per side until browned, then set aside.
- Sauté sliced onion in the same skillet for 3-4 minutes until softened.
- Add reserved marinade and remaining 1/2 cup apple cider to the skillet; bring to a simmer.
- Return pork to skillet; cover and cook 10-15 minutes until pork reaches 145°F internal temperature.
- Optional: Mix cornstarch with water to make slurry; stir into sauce and cook 2-3 minutes until thickened.
- Stir in 1 tablespoon butter into sauce for richness and flavor.
- Add butter, heavy cream or milk, salt, and cinnamon to sweet potatoes; mash until smooth and creamy.
- Serve mashed sweet potatoes topped with apple cider pork and drizzle with sauce; garnish with fresh thyme if desired.
Notes
- Marinate pork longer for deeper flavor.
- Adjust cinnamon amount to taste.
- Ensure pork reaches safe internal temperature (145°F).