Pork Tenderloin with Apple Cider Glaze and Creamy Sweet Potato Mash
By Mason Brooks
Prep
15 min
Cook
30 min
Total
45 min
Servings
4
Level
Easy
Searing browns the pork before baking, building a savory crust while the oven finishes the center evenly. This pork tenderloin with apple cider glaze pairs sweet-tangy mustard cider flavor with smooth cinnamon sweet potato mash. A five-minute rest keeps the sliced meat juicy.
The glaze combines apple cider, Dijon mustard, brown sugar, salt, and black pepper, giving the pork a sweet and tangy coating. Olive oil provides the fat for browning in the skillet before the tenderloin moves to a baking dish. Alongside it, boiled sweet potatoes are mashed with milk, butter, and cinnamon for a creamy, lightly spiced side.
Watch for an evenly browned exterior during searing, then use a meat thermometer rather than judging the baked pork by color alone. The recipe calls for baking until the center reaches 145°F (63°C). Overcooking is the main texture risk, so begin checking toward the shorter end of the 25-to-30-minute baking window and do not skip the resting time.
Serve sliced pork over or beside the sweet potato mash, with the remaining cider glaze drizzled over the meat. A green salad or roasted vegetables can round out the plate. The mash can be prepared ahead and reheated before serving.
Why you'll love this recipe
- Searing the tenderloin on every side builds a browned exterior before baking, adding savory depth that the sweet cider glaze can cling to.
- The oven finishes the pork at a steady 400°F after its skillet sear, helping the center cook evenly without abandoning the crust.
- A thermometer gives a clear endpoint at 145°F, preventing the most common problem with tenderloin: baking a lean cut until it turns dry.
- Resting the baked pork for five minutes lets its juices settle before slicing, so the cut pieces stay moist rather than losing juices immediately.
- Boiling the sweet potatoes until tender makes them easy to mash smoothly with milk and butter, creating a creamy contrast to the glazed meat.
- Cinnamon in the mash echoes the fall character of the apple cider glaze, tying the sweet potato side to the pork without extra steps.
Ingredients
- •1.5 lbs pork tenderloin
- •1 cup apple cider
- •2 tbsp Dijon mustard
- •2 tbsp brown sugar
- •1 tsp salt
- •0.5 tsp black pepper
- •2 tbsp olive oil
- •2 large sweet potatoes
- •0.25 cup milk
- •2 tbsp butter
- •0.5 tsp cinnamon
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
In a small bowl, mix the apple cider, Dijon mustard, brown sugar, salt, and black pepper to make the glaze.
- 3
Heat the olive oil in a skillet over medium-high heat.
- 4
Sear the pork tenderloin on all sides until browned.
- 5
Transfer the pork to a baking dish and brush it with the apple cider glaze.
- 6
Bake for 25 to 30 minutes, or until the internal temperature reaches 145°F (63°C).
- 7
While the pork bakes, peel and chop the sweet potatoes, then boil them until tender.
- 8
Drain the sweet potatoes and mash them with the milk, butter, and cinnamon until smooth.
- 9
Let the pork rest for 5 minutes before slicing.
- 10
Serve the sliced pork with the sweet potato mash and drizzle with the remaining glaze.
FAQ
Nutrition (per serving)
Calories
350
Protein
25g
Fat
12g
Carbs
40g
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