Apple Cider Pork with Mashed Sweet Potatoes Best Easy 30-Minute Recipe

Name: Apple Cider Pork with Mashed Sweet Potatoes
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound pork tenderloin, sliced into ½-inch medallions; 1 cup fresh apple cider (240 ml); 2 large sweet potatoes (about 1 pound / 450 g), peeled and cubed; 3 tablespoons butter (45 g), divided; 3 cloves garlic, minced (about 1 tablespoon); 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme); ½ cup low-sodium chicken broth (120 ml); Salt and pepper, to taste; ¼ cup milk (60 ml), whole milk or half-and-half; 2 tablespoons olive oil (30 ml), extra virgin; Optional: 1 tablespoon maple syrup (for mashed sweet potatoes); Optional: chopped parsley for garnish

Posted on February 13, 2026

Ariana Ford

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One chilly Thursday evening, I found myself staring blankly into the fridge, trying to figure out dinner without making a last-minute run to the store. I wanted something cozy but quick—no fuss, no complicated steps. Then I spotted a pork tenderloin and a bag of sweet potatoes lurking in the back. Inspired, I whipped up this apple cider pork with mashed sweet potatoes in just 30 minutes. The sweet and tangy apple cider sauce paired with tender pork and velvety sweet potatoes instantly became a family favorite. Honestly, I’ve made this recipe more times than I can count, especially when I’m short on time but still want something comforting and homey.

This 30-minute apple cider pork with mashed sweet potatoes is proof that fast food doesn’t have to mean takeout. It’s got that perfect balance of sweet, savory, and a little tang, and the creamy mashed sweet potatoes are the ideal partner. After years of experimenting with pork recipes, I finally nailed a method that’s quick, straightforward, and delivers big flavor every time.

Why You’ll Love This Recipe

Let me just say, this recipe has seriously changed my weeknight dinners. Here’s why it might become your new go-to:

Ready in 30 Minutes — From start to finish, this dish fits perfectly into your busy schedule. I’ve timed it multiple times, and it’s consistently under half an hour.
Simple Ingredients — You probably have most of these in your kitchen already. Apple cider adds an unexpected twist, but you can find it at any grocery store.
Flavor-Packed — The pork stays juicy and tender thanks to a quick pan-sear and a beautiful apple cider reduction. The mashed sweet potatoes balance the tang with creamy sweetness.
Comfort Food, No Fuss — This recipe feels like a warm hug on a plate without hours of prep or complicated steps. I’ve served it to picky eaters and food lovers alike, and it’s always a hit.
Perfect for Meal Prep — Leftovers reheat beautifully. I often make a double batch for weekday lunches.

This recipe hits that sweet spot between quick and satisfying. If you’re anything like me and want a hearty dinner that’s both simple and impressive, you’ll love making this on repeat.

Ingredients You’ll Need

Here’s the thing: this ingredient list looks fancy but is mostly pantry and fridge staples. A few key players really make the difference, and I’ll tell you why.

Pork tenderloin (1 pound / 450g) — Tender, lean, and cooks quickly. I slice it into medallions so each piece sears evenly. If you can’t find tenderloin, pork chops work too, but adjust cooking time.
Apple cider (1 cup / 240ml) — Fresh apple cider (not apple juice) adds natural sweetness and a touch of acidity that brightens the sauce. I buy local when I can.
Sweet potatoes (2 large / about 1 pound / 450g) — The star side dish. Their natural sweetness pairs perfectly with the pork. I peel and cube them for faster cooking.
Butter (3 tablespoons / 45g) — Used both in the mashed sweet potatoes and the pan sauce. Real butter is non-negotiable here for richness.
Garlic (3 cloves, minced / about 1 tablespoon) — Adds savory depth to the sauce. Fresh garlic here is key for that punch of flavor.
Fresh thyme (1 tablespoon, chopped) — I love the earthy notes it brings. If you only have dried, use 1 teaspoon instead.
Chicken broth (½ cup / 120ml) — Adds body to the sauce without overpowering. Low-sodium lets you control the seasoning.
Salt and pepper — To taste. Don’t be shy here; seasoning is everything.
Milk (¼ cup / 60ml) — For creamy mashed sweet potatoes. Whole milk or half-and-half works best.
Olive oil (2 tablespoons / 30ml) — For searing the pork and cooking the garlic. I use extra virgin for flavor.

Optional add-ins:

Maple syrup (1 tablespoon) — Drizzled into the mashed sweet potatoes for an extra layer of sweetness.
Chopped parsley — For garnish and a fresh pop of color.

Equipment Needed

You don’t need anything fancy here. Just the basics I actually use every time I make this:

Large skillet or frying pan — I use a 12-inch stainless steel skillet to get a good sear on the pork. Non-stick works too if that’s what you have.
Medium pot — For boiling the sweet potatoes. A 3-quart pot is perfect.
Sharp knife — Essential for slicing the pork and chopping garlic. A dull knife just slows things down and makes me cry.
Cutting board — Any sturdy one will do.
Potato masher or fork — For mashing the sweet potatoes. I use a masher for the best texture.
Measuring cups and spoons — Standard stuff, but handy for getting the apple cider and broth just right.
Wooden spoon or spatula — For stirring the sauce and mashing potatoes.

How to Make It: Step-by-Step

Alright, here’s how I make this apple cider pork with mashed sweet potatoes come together in just 30 minutes. I’m breaking it down so you won’t miss a beat.

Step 1: Prep the Sweet Potatoes (5 minutes)

Start by peeling and cutting your sweet potatoes into roughly 1-inch cubes. Toss them into a pot of boiling salted water and cook until tender, about 15 minutes. While they cook, you can move on to prepping the pork and sauce ingredients.

Step 2: Slice and Season the Pork (3 minutes)

Slice the pork tenderloin into ½-inch thick medallions. Pat them dry with a paper towel—this step is crucial for a nice sear. Season generously with salt and pepper on both sides.

Step 3: Sear the Pork (6-7 minutes)

Heat olive oil in your large skillet over medium-high heat. Once hot, add the pork medallions in a single layer (you might need to do this in batches). Cook for about 2-3 minutes per side until golden brown and cooked through. Remove pork from the skillet and set aside, tented with foil to keep warm.

Step 4: Make the Apple Cider Sauce (5 minutes)

Lower heat to medium, add butter to the skillet. Once melted, stir in the minced garlic and fresh thyme. Sauté for about 30 seconds until fragrant. Pour in the apple cider and chicken broth, scraping up any browned bits from the pan. Let the sauce simmer and reduce for 3-4 minutes until slightly thickened and glossy.

Step 5: Mash the Sweet Potatoes (3 minutes)

Drain the sweet potatoes and return them to the pot. Add butter and milk, then mash until smooth and creamy. Taste and add salt and pepper as needed. If you’re using maple syrup, stir it in now for a touch of sweetness.

Step 6: Combine and Serve (2 minutes)

Return the pork medallions to the skillet with the apple cider sauce, spooning the sauce over the top to coat. Let it warm for a minute. Plate the mashed sweet potatoes and top with pork and sauce. Garnish with chopped parsley if you like.

Pro tip: If your sauce feels too thin, let it simmer a bit longer. If too thick, add a splash of broth or water.

Expert Tips & Tricks

Don’t skip patting the pork dry. Moisture on the meat means no good sear—trust me, I learned this the hard way when my pork just steamed instead of browning.
Use fresh apple cider. It’s worth hunting down, especially in the fall. It adds a natural sweetness and acidity that store-bought apple juice can’t replicate.
Save time with pre-peeled sweet potatoes. If you’re in a rush, some stores sell these ready to go. Just cube and boil.
Don’t overcook the pork. Pork tenderloin cooks fast, so keep an eye on it. Overcooked pork gets dry, and that’s no fun.
Let the sauce reduce fully. That glossy, slightly syrupy texture is what makes this dish really sing.
Got leftovers? Reheat gently in a skillet with a splash of water or broth to keep the pork juicy and sauce smooth.

Variations & Substitutions

Once you’ve nailed this version, feel free to mix it up. Here are some ideas I’ve tested:

Apple Cider Chicken — Swap pork tenderloin for boneless chicken thighs or breasts. Cook times will vary slightly, but the sauce is just as good.
Spiced Up — Add a pinch of cinnamon or ground cloves to the sauce for a warm, autumnal twist.
Veggie Boost — Toss some sautéed green beans or roasted Brussels sprouts on the side. I often pair this with a simple green salad for a fresh balance.
Maple-Mustard Sauce — Stir a teaspoon of Dijon mustard and a splash of maple syrup into the apple cider sauce for a tangy-sweet flavor.
Mashed Potatoes Switch-Up — Use regular white potatoes or a mix of sweet and Yukon gold for a more traditional mash.
Gluten-Free — This recipe is naturally gluten-free as long as you use gluten-free broth.

Serving & Storage

This apple cider pork with mashed sweet potatoes is best served hot, straight from the skillet to the plate. I like to add a sprinkle of fresh parsley on top for a pop of color and freshness.

Side ideas: Garlic bread is a natural companion (if you’re craving carbs), or serve alongside a crisp green salad with a light vinaigrette. Roasted or steamed broccoli also pairs nicely for a veggie boost. If you want to keep things easy, this dish fits perfectly with other 30-minute meals like the crockpot kielbasa and green beans or the cowboy butter tortellini steak bites I’ve shared before.

Storing leftovers: Keep in an airtight container in the fridge for up to 3 days. When reheating, warm gently in a skillet with a splash of broth or water to keep the pork moist and sauce luscious. I don’t recommend freezing because the sauce can separate, and sweet potatoes lose their creamy texture when frozen.

Nutrition Information

Nutrient	Amount (per serving, 4 servings)
Calories	420
Protein	35g
Carbohydrates	35g
Fiber	5g
Sugar	10g (natural sugars from apple cider and sweet potatoes)
Fat	15g
Saturated Fat	8g
Sodium	350mg (varies based on broth)
Calcium	40mg

Look, this isn’t a diet recipe, but it’s a solid balance of protein, carbs, and fat that’ll keep you full and satisfied. You’re getting good nutrients from the sweet potatoes and pork, and the apple cider adds a gentle sweetness without refined sugar. If you want to lighten it up, use less butter and swap the milk for unsweetened almond milk.

Final Thoughts

So that’s my quick and cozy apple cider pork with mashed sweet potatoes recipe, perfect for those nights when you want comfort food fast. I know I’ve probably rambled a bit, but this is one of those dishes I make over and over because it just works—delicious, easy, and always a crowd-pleaser.

This recipe has saved me more times than I can count, especially when I’m juggling work, kids, and everything else. It’s the kind of meal that feels special without needing a ton of effort or time. Plus, it’s easy to customize with your favorite herbs, spices, or sides.

Give it a try, and make it your own! Add more garlic if you’re feeling bold, swap in your favorite veggies, or try the maple-mustard twist. And if you ever want a comforting chicken alternative, you might like my garlic parmesan chicken crockpot recipe that’s just as easy and satisfying.

If you make this, drop a comment and let me know how it turned out. And if you hit any snags, I’m here to help troubleshoot. Happy cooking! I hope your kitchen smells half as good as mine does right now.

Frequently Asked Questions

Can I use apple juice instead of apple cider?

You can, but apple cider has a deeper, more complex flavor because it’s unfiltered and fresh-pressed. Apple juice is sweeter and less tangy, so the sauce won’t have quite the same brightness. If you’re in a pinch, go ahead, but I recommend the cider for the best flavor.

How do I make sure the pork stays juicy?

Pat the pork dry before searing to get a good crust, and don’t overcook it. Pork tenderloin cooks quickly—about 2-3 minutes per side. If you cook it too long, it gets dry and tough. Use a meat thermometer if you have one; 145°F (63°C) is perfect.

Can I make the mashed sweet potatoes ahead of time?

You can, but they’re best fresh. If you make them ahead, reheat gently with a splash of milk or cream and stir well to restore creaminess. They tend to thicken and dry out in the fridge.

What’s the best way to reheat leftovers?

Warm them slowly in a skillet over low heat with a splash of broth or water to keep the pork juicy and sauce smooth. Microwave works too if you add a little liquid and heat in short bursts, stirring between.

Can I use pork chops instead of tenderloin?

Yes! Pork chops work fine but will need a little more cooking time depending on thickness. Bone-in chops require a bit longer. Just watch for doneness and adjust accordingly.

Can I add vegetables to the sauce?

Definitely. Sautéed mushrooms, green beans, or even thinly sliced apples tossed in the sauce toward the end add great texture and flavor. I like a green veggie on the side for balance.

Is this recipe gluten-free?

Yes, as long as you use gluten-free chicken broth and double-check any other packaged ingredients. The rest is naturally gluten-free.

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