With this spicy-sweet combination of apples, cider, sweet potatoes, and as much or as little spice as your palate wants, jazz up your pork tenderloin! Only one more pot is required to reduce the sauce for this simple pork tenderloin and sweet potato dish on top of the stove. It can accommodate a sizable group or leftovers for the rest of the week. You only need some crusty dinner bread, a green vegetable, or a salad to complete the meal.
| Prep Time: | 30 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
Ingredients
- cooking spray
- 1 tablespoon ground ginger
- 1 tablespoon light brown sugar
- 1 teaspoon chipotle chili powder, or to taste
- salt and ground black pepper to taste
- 2 (1 1/2 pound) pork tenderloins
- 4 apples, peeled and cut into 8 pieces each
- 1 large sweet potato, peeled and cut into 1 1/2-inch pieces
- 4 tablespoons butter, cut into small pieces
- 1 ½ cups apple cider
- 1 lime, juiced
- ½ teaspoon granulated garlic
- ½ teaspoon ground ginger
- ⅛ teaspoon chipotle chile powder
- ⅛ teaspoon garam masala
- salt and ground black pepper to taste
- aluminum foil
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Spray a 9×13-inch baking dish with cooking spray.
- Mix together 1 tablespoon ginger, brown sugar, 1 teaspoon chili powder, salt, and pepper in a bowl to create a rub. Rub combined seasonings all over pork tenderloins, using entire amount.
- Place apples and sweet potatoes in the bottom of the prepared dish; dot with butter.
- Mix together apple cider, lime juice, garlic, 1/2 teaspoon ginger, 1/8 teaspoon chili powder, garam masala, salt, and pepper in a bowl. Pour over apples and sweet potatoes; place tenderloins on top.
- Bake in the preheated oven for 20 minutes. Spoon cooking liquid over apples and sweet potatoes, turn tenderloins over, and continue baking until pork is slightly pink at the center, about 20 minutes longer. A meat thermometer inserted into the center of the thickest tenderloin should read 145 degrees F (63 degrees C).
- Remove apples and sweet potatoes to a serving platter using a slotted spoon. Place tenderloins on top and cover with aluminum foil.
- Pour cooking liquid from the baking dish into a 1-quart saucepan. Heat over medium-high heat until liquid comes to a boil. Boil, stirring occasionally, until mixture is reduced by half, 10 to 15 minutes.
- Drizzle sauce over pork, apples, and sweet potatoes. Slice tenderloins and serve.
- If you like, you may wrap each tenderloin in plastic wrap after seasoning it with the rub and refrigerate for up to 24 hours.
Nutrition Facts
| Calories | 212 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 3 g |
| Protein | 19 g |
| Saturated Fat | 3 g |
| Sodium | 117 mg |
| Sugars | 11 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I thought this recipe was great! So did my husband.I cut the recipe in half because it was just for my husband and me. That shortened the cooking time to about 28 minutes all together so I found I had to cook the apples and sweet potato a little ahead of time so they would be done.
Made this for 4 diners using pasture-raised pork tenderloin and we all loved it. Did not have any masala so left it out. So good!
I followed the recipe exactly. It tasted good but it was dry. There was no extra sauce to cook on the stovetop. Next time I make it I will use more apples.
I forgot to get apple cider vinegar when I made this, but it was still delicious.
My husband and I loved this entree and would highly recommend it! I substituted Bone-In Pork Shoulder Spare Rib meat and Yukon Gold Potatoes (what I had on hand) and found it to be delicious! The funny thing is…I’m not even a big pork fan by nature. L&M from MN
I liked the seasonings very much, but, while the sweet potatoes cooked to perfection, the apples were mushy. I would recommend making sure you use a firm apple like Granny Smith or Pippin.
Very satisfying and easy to make.
OMG, this was soooo good. Leftovers were good too. I made some changes only because I bought a 3.8 pound top pork loin on sale for $8 instead of the 1.9 pound pork tenderloin for $16. So I had to go to my good old Betty Crocker cookbook and to the internet to get cooking times. Did all of the ingredients the same, except left off garlic and doubled all the ingredients and increased apple cider to 2 cups. I did the rub ahead of time because I was home anyway and let it sit under a blanket of plastic rap for 4 hours before cooking. Betty Crocker said to cook Top Pork Loin at 325 for 30-40 mins per pound to get internal temp of 170. I cooked it for a total of about 2 hours at 350 with just the cider mix (no sweets or apples). Also had to look up Sweet Potatos = 350 degrees for about an hour. So added them after Pork loin cooked for one hour. And I looked up Apples = 350 for about 15 minutes (I did smaller slices – like 8/apple). Even though I did over cook it a smidge, when I made the first cut, liquid squirted out and I knew it would be juicy and tender, which it was. For leftovers, we put potoatoes/apples/juice in sauce pan on low. And my husband dabbed some of the juice on the pork slices and put brown sugar/ginger mix on each side. He cooked them separately in the oven on stoneware plate at 350 for about 7 minutes then broiled at 500 until a little bubbly – a couple minutes.
Strong cumin taste. I will probably omit the garam masala next time. Apples & sweet potatoes were perfect.