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.
- 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
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.
Read more from Julie Hartigan at Cooking With Julie!