Description
Savor the Flavors of Fall with Apple Cider Pork and Creamy Mashed Sweet Potatoes
Ingredients
Scale
- 3 pound pork butt or tenderloin
- 1 cup apple cider
- 1 cup chicken broth
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1/4 cup apple cider vinegar
- 2 tablespoon Dijon mustard
- 1/4 cup brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 4 medium sweet potatoes, peeled and cubed
- 4 tablespoon butter
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
Instructions
- Season the pork with salt and pepper on all sides.
- In a large Dutch oven preheated over high heat, sear the pork until golden brown, then remove and set aside.
- Sauté the onions in the same pot, deglazing with a splash of apple cider.
- Add minced garlic and let it sizzle for a minute.
- Combine apple cider, chicken broth, apple cider vinegar, brown sugar, and spices to create the braising liquid.
- Place the seared pork back into the pot, cover, and simmer in the oven for 3-4 hours until fork-tender.
- Peel and cube sweet potatoes, cover with water in a pot, and bring to a boil.
- Reduce heat and simmer sweet potatoes until fork-tender, about 15-20 minutes.
- Drain sweet potatoes, return to pot, and add butter, heavy cream, salt, pepper, and garlic powder.
- Mash until smooth and creamy.
Notes
Serve shredded Apple Cider Pork over Mashed Sweet Potatoes with pan juices drizzled on top. Garnish with chopped parsley or thyme for freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 10g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 100mg