Maple Apple Cider Pork Tenderloin
Maple Apple Cider Pork Tenderloin
Hannah Taylor
4
15 minutes
1 hours
Dinner, Entree, Main Course
Looking for the perfect cozy fall dinner? This Maple Apple Cider Pork Tenderloin with Roasted Sweet Potatoes and Apples is packed with sweet and savory fall flavors! Juicy pork tenderloin, caramelized sweet potatoes, tender roasted apples, and a buttery homemade maple apple cider pan sauce make this an irresistible autumn dinner. Perfect for Sunday supper, family dinners, or an easy fall meal!
Save this delicious pork tenderloin recipe for your next cozy night in!
Ingredients
For the Pork
- 1 pork tenderloins, about 1-1¼ pounds
- 1½ tablespoons olive oil
- 2 tablespoons Southern Magic Seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon butter
For the Sweet Potatoes
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 1 medium yellow onion, cut into thick wedges
- 2 tablespoons olive oil
- 1 teaspoon Southern Magic Seasoning
- 1 teaspoon smoked paprika
- Freshly cracked black pepper
- 1 large crisp apple, such as Honeycrisp or Pink Lady, cut into thick wedges
- 3-4 sprigs fresh thyme
Maple Apple Cider Pan Sauce
- 1 cup apple cider
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, finely minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon Worcestershire sauce
- 2 tablespoons cold butter
- Salt and pepper, to taste
Directions
Roast the Sweet Potatoes
Preheat the oven to 425°F.
Add the sweet potatoes and onion to a large rimmed sheet pan. Drizzle with olive oil and season with Southern Magic, smoked paprika and black pepper.
Toss well and spread everything into a single layer.
Roast for 15 minutes while you prepare the pork.
Sear the Pork
Pat the pork tenderloins very dry. Rub them with olive oil and season all over with Southern Magic, smoked paprika, garlic powder and black pepper.
Heat a large oven-safe skillet over medium-high heat.
Add the tablespoon of butter.
Once hot, add the pork and sear for about 2 minutes per side, turning until you have a beautiful golden crust all around.
Bring It Together
After the sweet potatoes have roasted for 15 minutes, toss them and add the apple wedges and fresh thyme.
Transfer the skillet with the pork to the oven alongside the vegetables.
Roast the pork for approximately 12-16 minutes, or until the thickest part reaches 145°F.
The exact time will depend on the thickness, so l’d definitely go by temperature rather than the clock.
Remove the pork to a cutting board and loosely tent with foil. Let it rest 8-10 minutes.
Let the sweet potatoes and apples continue roasting if needed until the potatoes are deeply caramelized and fork-tender.
Make the Maple Apple Cider Sauce
Put the same skillet you cooked the pork in back over medium heat.
Add the garlic and cook for about 30 seconds.
Pour in the apple cider, scraping up all those browned pork bits from the bottom of the skillet.
Add the maple syrup, Dijon, apple cider vinegar, thyme and Worcestershire.
Bring it to a lively simmer and cook for 6-10 minutes, until reduced by roughly half and glossy enough to lightly coat the back of a spoon.
Turn the heat to low and whisk in the cold butter, one tablespoon at a time.
Taste. This is where l’d adjust it. If it’s leaning too sweet, give it another little splash of cider vinegar. If the cider is particularly tart, a touch more maple will round it out.
Serve
Slice the rested pork into thick medallions and arrange it over the roasted sweet potatoes, onions and apples.
Spoon that warm maple-apple cider pan sauce generously over the pork and let some run down into the vegetables.
Finish with fresh thyme and cracked black pepper.
