Apple Cider Pork with Mashed Sweet Potatoes

Ingredients

For the Pork:

• 1½ lb pork tenderloin, trimmed and sliced into medallions

• 1 cup apple cider (not apple cider vinegar), divided

• 3 cloves garlic, minced

• 1 teaspoon dried thyme

• Salt and pepper, to taste

• Olive oil, for cooking

• 1 Vidalia onion, thinly sliced

• Optional: 1 tablespoon butter

• Optional: cornstarch mixed with water, for thickening

• Fresh thyme, for garnish

For the Mashed Sweet Potatoes:

• 2 large sweet potatoes, peeled and cubed

• Milk or cream, as needed

• Salt, to taste

• A pinch of cinnamon

Instructions

Marinate the Pork:

1. Place the pork medallions in a bowl.

2. Add ½ cup of the apple cider, garlic, thyme, salt, and pepper.

3. Toss to coat evenly and marinate for at least 30 minutes, or up to 2 hours for best flavor.

Prepare the Sweet Potatoes:

1. Bring a large pot of salted water to a boil.

2. Add the sweet potatoes and cook until fork-tender.

3. Drain and return them to the pot.

Cook the Pork:

1. Heat olive oil in a large skillet over medium-high heat.

2. Remove the pork from the marinade, reserving the liquid.

3. Sear the medallions for 3–4 minutes per side until nicely browned.

4. Remove the pork from the skillet and set aside.

Make the Sauce:

1. In the same skillet, add the sliced onion and sauté for about 4 minutes, until softened.

2. Pour in the reserved marinade and remaining ½ cup apple cider.

3. Bring to a simmer, then return the pork to the skillet.

4. Cover and cook for 10–15 minutes, until the pork reaches an internal temperature of 145°F.

5. Thicken the sauce with a cornstarch slurry if desired, or allow it to reduce naturally. Stir in butter at the end for extra richness, if using.

Mash the Sweet Potatoes:

• Mash the sweet potatoes with milk or cream, salt, and a pinch of cinnamon until smooth and creamy.

Assemble & Serve:

• Spoon the mashed sweet potatoes onto plates, top with the apple cider pork, and drizzle with sauce.

• Garnish with fresh thyme, if desired.