Ingredients: |
Ingredients: 1 lb Pork Tenderloin, trimmed
1 1/2 Cups sparkling apple cider
4 tbsp. Olive Oil, divided
1 Large Sweet Potato, peeled and cut into 1 inch cubes
1 Medium Yellow Onion cut into a small dice
1 Medium garlic clove, minced
1/2 Cup of chicken or vegetable broth, low sodium
2 tbsp. Minced sage leaves
1 tbsp. Lemon juice
Kosher Salt and freshly ground black pepper
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Directions: |
Directions:Using a sharp knife, cut the tenderloin into 4 equal slices (Using the heel of your hand, flatten into 1 1/2 inches. Arrange the in a shallow baking dish and pour the apple cider over the meat to ensure all the meat is covered. Cover with plastic wrap and leave at room temperature for approx. 25-30 minutes.
COOK the tenderloin: Pat-dry the pork with paper towels and season with salt & pepper. Place a large non-stick skillet over medium-high heat and add the remaining 2 tbsp. of oil. When the oil is shimmering, add the pork tenderloins and cook, turning once, until the meat registers 145º on the instant read thermometer about 5 minutes.
COOK Sweet Potatoes: In a large non stick skillet over medium heat, add t tbsp. of oil. Add the sweet potato and cook stirring occasionally, until just starting to soften, (approx. 10 min) Add the onions and cook, stirring occasionally, until tender (approx. 5 min). Add the garlic and cook until fragrant, (1 min more). Add the cider used to marinate the pork, broth and sage and cook until potatoes are tender, and the sauce is reduced, (approx. 10 min) Stir in the lemon juice and adjust seasoning with salt & pepper, set aside & keep warm.
Properly place sweet potatoes on plate and place a tenderloin medallion on top. |
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