Ingredients
For the Pork:
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1½ lb pork tenderloin, trimmed and sliced into medallions
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1 cup apple cider (not apple cider vinegar), divided
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3 cloves garlic, minced
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1 teaspoon dried thyme
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Salt and pepper, to taste
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Olive oil, for cooking
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1 Vidalia onion, thinly sliced
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Optional: 1 tablespoon butter
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Optional: cornstarch mixed with water, for thickening
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Fresh thyme, for garnish
For the Mashed Sweet Potatoes:
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2 large sweet potatoes, peeled and cubed
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Milk or cream, as needed
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Salt, to taste
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A pinch of cinnamon
Instructions
Marinate the Pork:
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Place the pork medallions in a bowl.
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Add ½ cup of the apple cider, garlic, thyme, salt, and pepper.
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Toss to coat evenly and marinate for at least 30 minutes, or up to 2 hours for best flavor.
Prepare the Sweet Potatoes:
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Bring a large pot of salted water to a boil.
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Add the sweet potatoes and cook until fork-tender.
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Drain and return them to the pot.
Cook the Pork:
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Heat olive oil in a large skillet over medium-high heat.
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Remove the pork from the marinade, reserving the liquid.
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Sear the medallions for 3–4 minutes per side until nicely browned.
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Remove the pork from the skillet and set aside.
Make the Sauce:
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In the same skillet, add the sliced onion and sauté for about 4 minutes, until softened.
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Pour in the reserved marinade and remaining ½ cup apple cider.
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Bring to a simmer, then return the pork to the skillet.
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Cover and cook for 10–15 minutes, until the pork reaches an internal temperature of 145°F.
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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:
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Mash the sweet potatoes with milk or cream, salt, and a pinch of cinnamon until smooth and creamy.
Assemble & Serve:
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Spoon the mashed sweet potatoes onto plates, top with the apple cider pork, and drizzle with sauce.
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Garnish with fresh thyme, if desired.