Apple Cider Marinated Pork with Sage-Sweet Potatoes
- 1 (1 pound) pork tenderloin, trimmed
- 1 1/2 cups sparkling apple cider
- 4 tablespoons olive oil, divided
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 1 medium yellow onion cut into a small dice
- 1 medium garlic clove, minced
- 1/2 cup chicken or vegetable broth, low-sodium
- 2 tablespoons minced sage leaves
- 2 tablespoon lemon juice
- Kosher salt and freshly ground black pepper
Preparation time 30mins
Cooking time 90mins
Adapted from surlatable.com
We have found using sparkling cider to be the most effective and quickest option for marinating the pork. The acidic properties of the cider give a more tender and flavorful pork.
Using a sharp knife, cut the tenderloin into four equal slices. Using the heel of your hand, flatten each slice lightly to approximately 1½ inches.
Arrange the pork medallions in a shallow baking dish and pour apple cider over the meat, ensuring all pieces of meat are covered in liquid. Cover with plastic wrap and marinate at room temperature for 25 to 30 minutes.
To cook sweet potato mixture: In a large nonstick skillet over medium heat, add 2 tablespoons of oil. Add the sweet potato and cook, stirring occasionally, until just starting to soften, about 10 minutes. Add the onions and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook until fragrant, 1 minute more. Add the apple cider used to marinate the pork, broth and sage and cook until the sweet potatoes are tender, and the sauce is reduced, about 10 minutes. Stir in the lemon juice, taste and adjust seasoning with salt and pepper. Set aside and keep warm.
To cook the pork medallions: Pat-dry the pork with paper towels and season with salt and pepper. Place a large nonstick skillet over medium-high heat and add the remaining 2 tablespoons of oil. When the oil is shimmering, add the pork medallions and cook, turning once, until the meat registers 145°F on an instant read thermometer, about 5 minutes.
To serve: Reheat the sweet potato mixture and place in the middle of warmed plates. Divide the cooked pork medallions on top of the mixture and serve.
Recipe developed for Sur La Table’s Cooking Classes
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