Apple Cider Glazed Pork Tenderloin with Roasted Sweet Potatoes: A Fall Feast

Autumn is a season of crisp air, vibrant foliage, and comforting flavors. This Apple Cider Glazed Pork Tenderloin with Roasted Sweet Potatoes recipe perfectly captures the essence of fall, offering a delicious and satisfying meal that’s both impressive enough for a dinner party and easy enough for a weeknight supper. The tangy-sweet glaze complements the tender pork beautifully, while the roasted sweet potatoes add a touch of earthy sweetness and vibrant color to the plate. This dish is a guaranteed crowd-pleaser and a fantastic way to celebrate the flavors of the season.

## Why This Recipe Works

This recipe stands out for several reasons:

* **Flavor Harmony:** The apple cider glaze provides a balanced combination of sweet and tangy flavors that enhance the natural taste of the pork tenderloin. The apple cider vinegar adds a bright acidity, while the brown sugar and apple cider create a subtle sweetness that caramelizes beautifully during cooking.
* **Tender and Juicy Pork:** We use a simple searing and roasting method to ensure the pork tenderloin is cooked to perfection – tender, juicy, and never dry. Searing the pork before roasting helps to lock in the juices and create a flavorful crust.
* **Nutrient-Rich Sweet Potatoes:** Roasted sweet potatoes are not only delicious but also packed with nutrients. They provide a good source of fiber, vitamins, and antioxidants. Roasting them brings out their natural sweetness and creates a slightly caramelized exterior.
* **Easy to Prepare:** Despite its elegant presentation, this recipe is surprisingly easy to make. With just a few simple steps, you can have a restaurant-quality meal on the table in under an hour.
* **Versatile and Customizable:** Feel free to adapt this recipe to your own tastes and preferences. You can add different spices to the glaze, such as cinnamon, cloves, or nutmeg, or swap out the sweet potatoes for other root vegetables like carrots or parsnips.

## Ingredients You’ll Need

**For the Pork Tenderloin:**

* 2 (1-1.5 pound) pork tenderloins, silver skin removed
* 1 tablespoon olive oil
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/2 teaspoon garlic powder
* 1/4 teaspoon paprika

**For the Apple Cider Glaze:**

* 1 cup apple cider
* 1/4 cup apple cider vinegar
* 1/4 cup brown sugar, packed
* 1 tablespoon Dijon mustard
* 1 tablespoon soy sauce (or tamari for gluten-free)
* 1 teaspoon cornstarch
* 1 tablespoon cold water

**For the Roasted Sweet Potatoes:**

* 2 large sweet potatoes, peeled and cubed
* 2 tablespoons olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon garlic powder
* Optional: Pinch of cinnamon or nutmeg

## Step-by-Step Instructions

Follow these simple steps to create your own Apple Cider Glazed Pork Tenderloin with Roasted Sweet Potatoes:

**Step 1: Prepare the Sweet Potatoes**

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Peel the sweet potatoes and cut them into roughly 1-inch cubes. Try to make the pieces relatively uniform in size to ensure even cooking.
3. In a large bowl, toss the sweet potatoes with olive oil, salt, pepper, and garlic powder. Make sure the sweet potatoes are evenly coated with the oil and seasonings. Add a pinch of cinnamon or nutmeg for a warm, autumnal flavor, if desired.
4. Spread the sweet potatoes in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will cause the sweet potatoes to steam instead of roast. If necessary, use two baking sheets.
5. Roast the sweet potatoes for 20-25 minutes, or until they are tender and slightly caramelized, flipping them halfway through to ensure even browning. Keep a close eye on them to prevent burning.

**Step 2: Prepare the Pork Tenderloin**

1. While the sweet potatoes are roasting, prepare the pork tenderloins. Remove any silver skin from the pork using a sharp knife. Silver skin is a thin, silvery membrane that can make the pork tough. To remove it, slide the knife under the silver skin and gently pull it away from the meat.
2. Pat the pork tenderloins dry with paper towels. This will help them to sear properly and develop a nice crust.
3. In a small bowl, combine the salt, pepper, garlic powder, and paprika. This spice rub will add flavor and enhance the natural taste of the pork.
4. Rub the spice mixture evenly over both sides of the pork tenderloins.

**Step 3: Sear the Pork Tenderloin**

1. Heat the olive oil in a large, oven-safe skillet (cast iron is ideal) over medium-high heat. The skillet should be hot enough to sear the pork quickly.
2. Carefully place the pork tenderloins in the hot skillet. Sear them for 2-3 minutes per side, or until they are nicely browned. The searing process helps to lock in the juices and create a flavorful crust.
3. Remove the skillet from the heat.

**Step 4: Make the Apple Cider Glaze**

1. In a medium saucepan, combine the apple cider, apple cider vinegar, brown sugar, Dijon mustard, and soy sauce (or tamari).
2. Bring the mixture to a boil over medium heat.
3. In a small bowl, whisk together the cornstarch and cold water to create a slurry. This will help to thicken the glaze.
4. Once the apple cider mixture is boiling, slowly pour in the cornstarch slurry, whisking constantly to prevent lumps from forming.
5. Reduce the heat to low and simmer the glaze for 5-7 minutes, or until it has thickened slightly and coats the back of a spoon. The glaze should be glossy and have a syrupy consistency.

**Step 5: Glaze and Roast the Pork Tenderloin**

1. Pour the apple cider glaze over the seared pork tenderloins in the skillet, ensuring they are evenly coated.
2. Transfer the skillet to the preheated oven.
3. Roast the pork tenderloins for 10-15 minutes, or until they reach an internal temperature of 145°F (63°C). Use a meat thermometer to ensure accurate cooking. Insert the thermometer into the thickest part of the tenderloin.
4. Remove the skillet from the oven and let the pork tenderloins rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product. Tent the skillet with foil to keep the pork warm while it rests.

**Step 6: Slice and Serve**

1. Slice the pork tenderloins into 1/2-inch thick medallions.
2. Serve the sliced pork tenderloin over a bed of roasted sweet potatoes. Drizzle any remaining glaze from the skillet over the pork and sweet potatoes.
3. Garnish with fresh herbs, such as thyme or parsley, if desired.

## Tips for Success

* **Don’t Overcook the Pork:** Pork tenderloin is a lean cut of meat and can become dry if overcooked. Use a meat thermometer to ensure it reaches an internal temperature of 145°F (63°C). The resting period will allow the temperature to rise slightly.
* **Remove Silver Skin:** Removing the silver skin from the pork tenderloin will prevent it from becoming tough during cooking.
* **Sear the Pork Properly:** Searing the pork before roasting helps to lock in the juices and create a flavorful crust. Make sure the skillet is hot before adding the pork.
* **Don’t Overcrowd the Sweet Potatoes:** When roasting the sweet potatoes, make sure they are spread in a single layer on the baking sheet. Overcrowding the pan will cause the sweet potatoes to steam instead of roast.
* **Adjust the Glaze to Your Taste:** Feel free to adjust the sweetness and tanginess of the apple cider glaze to your liking. You can add more brown sugar for a sweeter glaze or more apple cider vinegar for a tangier glaze.
* **Let the Pork Rest:** Allowing the pork to rest for 5-10 minutes before slicing is crucial for ensuring a tender and juicy final product.

## Variations and Substitutions

* **Other Root Vegetables:** Substitute the sweet potatoes with other root vegetables, such as carrots, parsnips, or butternut squash.
* **Different Spices:** Experiment with different spices in the apple cider glaze, such as cinnamon, cloves, nutmeg, or ginger.
* **Add Apples:** Add sliced apples to the roasting pan with the sweet potatoes for an extra touch of autumnal flavor.
* **Gluten-Free Option:** Use tamari instead of soy sauce in the apple cider glaze to make it gluten-free.
* **Spice it up**: Add a pinch of red pepper flakes to the glaze for a kick.

## Serving Suggestions

This Apple Cider Glazed Pork Tenderloin with Roasted Sweet Potatoes is a complete meal on its own, but you can also serve it with:

* A simple green salad
* Steamed green beans or asparagus
* Quinoa or rice
* Cranberry sauce
* Dinner rolls

## Make-Ahead Tips

* **Sweet Potatoes:** You can peel and cube the sweet potatoes a day in advance and store them in an airtight container in the refrigerator. Toss them with a little lemon juice to prevent browning.
* **Spice Rub:** The spice rub for the pork tenderloin can be mixed ahead of time and stored in an airtight container.
* **Apple Cider Glaze:** The apple cider glaze can be made a day in advance and stored in the refrigerator. Reheat it gently before using.

## Storage Instructions

* **Leftovers:** Store leftover pork tenderloin and sweet potatoes in separate airtight containers in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the pork tenderloin and sweet potatoes in the oven or microwave until heated through. Add a little water or broth to the pork to prevent it from drying out during reheating.

## Nutritional Information (Approximate, per serving)

* Calories: 450-550
* Protein: 35-45g
* Fat: 20-30g
* Carbohydrates: 30-40g
* Fiber: 5-7g

*Note: Nutritional information can vary depending on specific ingredients and portion sizes.*

## Conclusion

This Apple Cider Glazed Pork Tenderloin with Roasted Sweet Potatoes recipe is a delightful way to embrace the flavors of fall. It’s a simple yet elegant dish that’s perfect for any occasion. With its tender pork, sweet and tangy glaze, and nutrient-rich sweet potatoes, this recipe is sure to become a family favorite. So, gather your ingredients, preheat your oven, and get ready to enjoy a delicious and comforting fall feast! Enjoy!

## Recipe Card

**Apple Cider Glazed Pork Tenderloin with Roasted Sweet Potatoes**

**Yields:** 6 servings
**Prep time:** 20 minutes
**Cook time:** 35 minutes

**Ingredients:**

* 2 (1-1.5 pound) pork tenderloins, silver skin removed
* 1 tablespoon olive oil (for pork)
* 1 teaspoon salt (for pork)
* 1/2 teaspoon black pepper (for pork)
* 1/2 teaspoon garlic powder (for pork)
* 1/4 teaspoon paprika (for pork)
* 1 cup apple cider
* 1/4 cup apple cider vinegar
* 1/4 cup brown sugar, packed
* 1 tablespoon Dijon mustard
* 1 tablespoon soy sauce (or tamari for gluten-free)
* 1 teaspoon cornstarch
* 1 tablespoon cold water
* 2 large sweet potatoes, peeled and cubed
* 2 tablespoons olive oil (for sweet potatoes)
* 1/2 teaspoon salt (for sweet potatoes)
* 1/4 teaspoon black pepper (for sweet potatoes)
* 1/4 teaspoon garlic powder (for sweet potatoes)
* Optional: Pinch of cinnamon or nutmeg (for sweet potatoes)

**Instructions:**

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss cubed sweet potatoes with olive oil, salt, pepper, and garlic powder. Spread on the baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway, until tender and caramelized.
3. Remove silver skin from pork tenderloins and pat dry. Combine salt, pepper, garlic powder, and paprika and rub evenly over the pork.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Sear pork for 2-3 minutes per side until browned. Remove from heat.
5. In a saucepan, combine apple cider, apple cider vinegar, brown sugar, Dijon mustard, and soy sauce. Bring to a boil.
6. Whisk cornstarch and cold water together. Slowly pour into the boiling apple cider mixture, whisking constantly. Reduce heat and simmer for 5-7 minutes until thickened.
7. Pour apple cider glaze over the seared pork in the skillet. Transfer to the preheated oven and roast for 10-15 minutes, or until the internal temperature reaches 145°F (63°C).
8. Remove from oven and let rest for 5-10 minutes before slicing.
9. Slice pork into medallions and serve over roasted sweet potatoes. Drizzle with remaining glaze.

**Notes:**

* Use a meat thermometer to avoid overcooking the pork.
* Let the pork rest before slicing to retain juices.
* Adjust glaze sweetness to taste.

Enjoy!