Pork tenderloin brined and glazed with delicious apple cider pairs perfectly with mashed sweet potatoes.
- Makes: 6-8 (4-6 ounces pork and ½ cup potatoes)
- Prep Time: 24 hours (including brining)
- Cook Time: 30 minutes
- Difficulty Rating: Easy
- Recipe Created By: Cheryl Armstrong
- Recipe From: My Indiana Home
- 1 ¼ cups apple cider
- ¼ cup salt
- ½ cup brown sugar, packed
- 12 ounces pumpkin ale, refrigerated
- 2-2 ½ pounds pork tenderloin
- 2 tablespoons vegetable oil
- 1 ¼ cups apple cider
- ¼ cup 100% apple brandy
- 1 tablespoon balsamic vinegar
- 1 tablespoon butter
- 4 large sweet potatoes (about 3 pounds) peeled and cut into ½-inch cubes
- 8 tablespoons butter, melted and divided
- 2 tablespoons fresh sage leaves, cut into thin strips
- 1 tablespoon fresh thyme, chopped
- 3-4 tablespoons pure maple syrup
- 3-4 tablespoons half-and-half
- To brine the pork, dissolve salt and brown sugar in warm apple cider. Cool to 45 degrees or below, then add cold pumpkin ale. Place pork tenderloin in a gallon-sized resealable plastic bag and add brine. Place in pan to prevent leakage. Refrigerate for 24 hours.
- Heat oven to 400 degrees. Combine sweet potatoes, 5 tablespoons melted butter, sage and thyme in large bowl, tossing to completely coat potatoes. Evenly spread on greased 15-by-10-inch jelly roll pan and roast for about 30 minutes or until fork tender, stirring occasionally.
- While sweet potatoes are roasting, prepare pork. Remove pork from brine, rinse and pat dry. Discard brine. Heat oil in a large, oven-proof roasting pan over high heat until hot. Add pork and brown quickly on all sides. Tuck the small ends of the tenderloins under. Roast in oven for 12 to 15 minutes or until internal temperature reaches 145 degrees.
- Remove pork from pan (set pan aside for glaze), place pork on cutting board and loosely tent with foil for 10 minutes while finishing glaze and mashing potatoes.
- While pork is roasting, bring apple cider, brandy and balsamic vinegar to a boil in a small saucepan. Reduce to ½ cup. While pork is resting, pour sauce into roasting pan and place on stovetop. Bring to a boil, scraping up any browned bits from the bottom of the pan. Swirl in butter.
- Mash roasted sweet potatoes and any pan drippings with 3 tablespoons melted butter, maple syrup and half-and-half until well blended.
- Slice pork into ½-inch thick slices, brush with glaze and serve with a scoop of sweet potatoes.