Go Back

Pork Tenderloin with Apple Cider Glaze and Sweet Potato Mash

Pork tenderloin with apple cider glaze is seared, roasted at 425°F, and brushed with a reduced, syrupy cider glaze. Serve the tender slices with smooth sweet potato mash and the remaining glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 38 minutes
Resting 3 minutes
Total Time 56 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the apple cider glaze
  • 1 cup apple cider
  • 2 tbsp light brown sugar packed
  • 1 tbsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 1 tbsp unsalted butter
For the sweet potato mash
  • 2 lb sweet potatoes peeled and cut into 1-inch chunks
  • 8 cups water
  • 4 tbsp salted butter
  • 0.33 cup whole milk
For the pork tenderloin
  • 1.5 lb pork tenderloin silver skin removed
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp vegetable oil

Equipment

  • 1 12-inch oven-safe skillet

Method
 

Make the apple cider glaze
  1. Combine the apple cider, brown sugar, Dijon mustard, and cider vinegar in a 2-quart saucepan.
  2. Bring the mixture to a simmer over medium heat.
  3. Cook, stirring occasionally, for 12 to 15 minutes, until reduced to about 1/3 cup and syrupy.
  4. Remove the glaze from the heat and stir in the butter.
Mash the sweet potatoes
  1. Put the sweet potatoes and water in a 6-quart pot and bring to a boil over high heat.
  2. Boil for 12 to 15 minutes, until the potatoes are very tender when pierced with a fork.
  3. Drain the potatoes well and return them to the pot.
  4. Mash with the salted butter and milk until smooth.
  5. Cover to keep warm.
Sear and roast the pork
  1. Preheat the oven to 425°F.
  2. Pat the pork dry and season it all over with the kosher salt and black pepper.
  3. Heat the vegetable oil in a 12-inch oven-safe skillet over medium-high heat.
  4. Sear the pork, turning it to brown all sides, for about 6 to 8 minutes total.
  5. Transfer the skillet to the oven and roast for 8 minutes.
  6. If the glaze has cooled, warm it over low heat until pourable.
  7. Brush about 2 tablespoons of glaze over the pork with a clean brush.
  8. Continue roasting for 4 to 10 minutes, until an instant-read thermometer inserted into the thickest part reads 145°F.
  9. Transfer the pork to a cutting board and rest for at least 3 minutes.
  10. Slice across the grain and serve with the sweet potato mash and remaining glaze.

Notes

For tender pork, use an instant-read thermometer and remove it when the thickest part reads 145°F. Refrigerate pork and mash separately for up to 3 days; freeze separately for up to 2 months. For a dairy-free swap, use dairy-free butter and unsweetened plant milk.