Description
Juicy pork tenderloin roasts to golden perfection, then gets brushed with a sticky apple cider-mustard glaze that fills the kitchen with sweet-tart aromas. It’s paired with silk-smooth sweet potato mash spiked with garlic and thyme.
Ingredients
- 1 1/2 pounds pork tenderloin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup apple cider
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 garlic clove minced
- 1 sprig fresh thyme leaves
- 2 pounds sweet potatoes peeled and chopped
- 4 tablespoons butter
- 1/4 cup milk
- Salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Season pork tenderloin all over with salt and black pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat and sear pork on all sides until golden brown, about 2 minutes per side.
- In a small bowl, whisk together apple cider, Dijon mustard, apple cider vinegar, honey, minced garlic, and thyme leaves.
- Pour half of the glaze mixture over the seared pork and transfer the skillet to the oven. Roast for 15–20 minutes, basting with remaining glaze halfway through, until internal temperature reaches 145°F (63°C).
- While pork roasts, place sweet potatoes in a pot of salted water, bring to a boil, and cook until tender, about 15 minutes. Drain well.
- Mash sweet potatoes with butter and milk until smooth, then season with salt and black pepper to taste.
- Remove pork from oven and let rest on a cutting board for 5 minutes before slicing.
- Slice pork tenderloin and arrange on a platter alongside sweet potato mash.
- Drizzle any pan juices or reserved glaze over the pork and serve immediately.
Notes
- Leftover glaze can be stored in the refrigerator for up to 3 days and reheated as a sauce.
- Substitute orange juice for apple cider if needed for a citrus twist.
- Ensure pork rests after roasting to retain juices and improve tenderness.
- Add a pinch of smoked paprika to the sweet potato mash for extra depth of flavor.