One Pan, Cider-Glazed Pork w Sweet Potato & Shallots

This crowd-pleasing, easy, one pot supper is speedy enough for weeknights but special enough to serve to guests too!  A tender and juicy pork loin is served nestled with roasted sweet potato, shallots, and sage with a delicate cider glaze for a flavor combination everyone will love.  

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5 from 2 votes

One Pan, Cider-Glazed Pork w Sweet Potato and Shallots

This crowd-pleasing, easy, one pot supper is speedy enough for weeknights but special enough to serve to guests too!  A tender and juicy pork loin is served nestled with roasted sweet potato, shallots, and sage with a delicate cider glaze for a flavor combination everyone will love. 

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Course: Main Dish

Cuisine: American

Servings: 8 servings

Calories: 266kcal

Ingredients

• 2 lb boneless pork loin trimmed of fat
• 2 1/2 tsp kosher salt divided
• 1/2 tsp black pepper
• 1 1/2 tsp kosher salt
• 1 TB olive oil
• 6 shallots large, thinly sliced
• 3 cups Granny Smith apples peeled and sliced
• 5 cloves garlic crushed
• 1 TB fresh sage additional for garnish
• 3/4 tsp allspice
• 2 TB cider vinegar
• 1 cup apple cider
• 2 TB butter unsalted
• chives chopped for garnish

Instructions

• Preheat oven to 400 degrees. Pat pork dry and season with 1 ½ tsp salt and pepper.
• Toss shallots (or red onion), sweet potato, apple, garlic, sage, remaining 1 tsp kosher salt, and allspice in a large bowl. Drizzle with 1 tsp olive oil and toss to coat.
• Heat remaining 2 tsp olive oil in a large oven safe skillet over high heat. Sear pork on all sides, approximately 3-4 mins per side.
• Nestle vegetables and apples around pork and roast in oven for 30-35 minutes or until pork registers 145 degrees at the center.
• Remove vegetables to a serving platter and pork to a carving board.
• Place pan on the stovetop over medium heat, add cider vinegar to pan and cook for 1 minute, scraping up browned bits.
• Add apple cider, increase heat to high, and boil to reduce to a thick, syrupy texture. Swirl in butter.
• Carve pork into 16 even slices and place on top of vegetables. Drizzle cider glaze evenly over pork slices and serve garnished with chopped sage and chives.

Nutrition

Calories: 266kcal | Carbohydrates: 19g | Protein: 26g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 79mg | Sodium: 1247mg | Potassium: 596mg | Fiber: 2g | Sugar: 13g | Vitamin A: 3% | Vitamin C: 8.4% | Calcium: 2.7% | Iron: 5.1%