This simple to prepare dish will make you feel like a dinnertime hero! A simple cider-sauce gives amazing sweet and savory flavor to roast pork, apples, and sweet potatoes in this crowd-pleasing one pan supper.
- 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
- 2 red onions 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
Preheat oven to 400 degrees. Pat pork dry and season with 1 ½ tsp salt and pepper.
Toss onions, 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.