Roast pork loin with sweet potatoes and apples
Lean boneless pork loin roast, trimmed
Granny Smith apple
3 large, sliced
Uncooked red onion(s)
2 large, thinly sliced
Raw sweet potato(es)
2 medium, peeled and diced
5 medium clove(s), minced
1 Tbsp, chopped
Apple cider vinegar
- Preheat oven to 400°F. Spray large shallow baking dish with nonstick spray.
- Sprinkle pork with 1½ teaspoons salt and pepper. Heat 1 teaspoon oil in large ovenproof skillet over medium-high heat. Add pork and cook, turning occasionally, until well-browned, about 8 minutes.
- Meanwhile, combine apples, onions, sweet potatoes, garlic, sage, allspice, remaining 1 teaspoon salt, and remaining 1 teaspoon oil in large bowl and toss to coat. Place apple mixture in prepared baking dish in even layer.
- Transfer pork in skillet to oven. Bake pork and apple mixture, stirring apple mixture once, until vegetables are tender and instant-read thermometer inserted into center of pork registers 145°F, 30–35 minutes. Transfer pork to cutting board and let stand 10 minutes.
- Place same skillet over medium-high heat. Add vinegar and bring to boil, scraping up browned bits from bottom of skillet. Add cider and bring to boil. Cook, stirring occasionally, until reduced to about ½ cup, about 8 minutes. Remove from heat and stir in butter.
- Cut pork into 16 slices and serve with apple mixture and sauce.
- Per serving (2 slices pork, about ¾ cup vegetables, and 2 tablespoons sauce)