Cider-glazed roast pork with apples, sweet potato, and sage
Uncooked lean only pork loin
2 pound(s), boneless, trimmed of fat
2½ tsp(s), divided
Granny Smith apple
3 large, peeled and sliced
Uncooked red onion(s)
2 large, thinly sliced
Uncooked sweet potato(es)
3 cup(s), diced
5 clove(s), medium, crushed
1 tbsp(s), chopped
2 tsp(s), divided
Apple cider vinegar
Apple cider (fermented)
- Preheat oven to 400°F. Pat pork dry; season with 1 1/2 tsp salt and pepper.
- In a large bowl, toss together apples, onions, sweet potato, garlic, sage, remaining 1 tsp salt and allspice; drizzle with 1 tsp oil and toss to coat.
- Heat remaining 1 tsp oil in a large oven-proof skillet over high heat. Sear pork on both sides, 3-4 minutes per side.
- Spoon apple mixture around pork and place skillet in oven; roast until pork registers 145°F in center, 30-35 minutes. Remove vegetables to a serving platter; place pork on a cutting board and let rest for a minimum of 3 minutes.
- Place skillet on stovetop over medium heat; add vinegar and cook, scraping up browned bits, 1 minute. Add cider, increase heat to high and boil to reduce to a thick, syrupy texture; add butter and swirl skillet until it melts.
- Carve pork into 16 even slices and place on top of vegetables; drizzle cider glaze over top.
- Serving size: 3 1/2 oz pork and 3/4 cup vegetables