Maple-Mustard Pork with Apple and Sweet Potato

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Maple-Mustard Pork with Apple and Sweet Potato AI-generated image
25 minTotal time
EasyDifficulty
440kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Pork tenderloin Use an equal portion of boneless pork loin, sliced into medallions.
  • Maple syrup Use an equal amount of honey.
  • Apple cider vinegar Use an equal amount of white wine vinegar.
  • Dried thyme Use 1/2 tsp finely chopped fresh rosemary.

Nutrition per serving

Estimated values for 1 serving, 440 kcal

Protein39 g
Carbohydrates42 g
Fat13 g

Fiber 6 g · Sugar 15 g · Sodium 520 mg

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Seared pork tenderloin pairs with tender sweet potato and crisp-tart apple in a savory maple-mustard glaze. A one-pan main dish with a balance of sweet, tangy, and earthy flavors.

Main Dish American

Steps

  1. Stir together the mustard, maple syrup, vinegar, thyme, water, and a pinch each of salt and pepper in a small bowl.
  2. Heat the olive oil in a skillet over medium heat. Add the sweet potato and cook, stirring occasionally, for 8–10 minutes, until browned and nearly tender. Add a splash of water if the pan becomes dry.
  3. Push the sweet potato to one side. Add the pork and apple to the skillet. Cook the pork for about 3–4 minutes per side, turning the apple occasionally, until the pork is browned and cooked through.
  4. Pour the mustard mixture into the skillet and turn the pork and apple to coat. Simmer briefly until the glaze thickens slightly and clings to the ingredients.
  5. Rest the pork for 3 minutes, then serve with the sweet potato and glazed apple.

Tips for Maple-Mustard Pork with Apple and Sweet Potato

  • Choose a skillet large enough to keep the pork in contact with the pan rather than crowded among the vegetables.
  • The sweet potato should be browned outside and easily pierced with a fork; cut evenly sized cubes for consistent cooking.
  • For a fuller plate, serve with a handful of peppery greens dressed lightly with vinegar.

Drink pairing

A dry hard cider
Its crisp apple character complements the glazed apple and cuts through the savory pork.

0% option: Sparkling apple juice with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a sealed container and use within 3–4 days. Reheat until steaming hot; the pork may become firmer after reheating.

Frequently asked questions

How can I tell when the pork is cooked through?
Cut into the thickest part: it should be opaque throughout, with clear juices and a firm but still springy texture.

Can I prepare any of this ahead?
Cut the sweet potato and apple shortly before cooking for best texture; you can mix the glaze earlier and keep it covered in the refrigerator.

Why is my glaze not clinging?
It may need a little more simmering, or the skillet may have excess liquid. Let the sauce bubble briefly until it looks glossy and lightly coats a spoon.
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