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Photo of Cider-glazed roast pork with apples, sweet potato & sage by WW

Cider-glazed roast pork with apples, sweet potato & sage

6
Points®
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
8
Difficulty
Easy
This one-pan supper uses fresh fall ingredients such as apples, sage, and sweet potatoes, and pairs them with a simple cider-pan sauce that’s a real standout. Since this recipe serves 8, plan to make it for a large crowd or to serve as leftovers later in the week. If you have any thyme or rosemary on hand that needs to be used up, feel free to stir them into the apple mixture. Though we call for Granny Smith apples, another crisp apple variety will work fine. You can even swap pear quarters for the apples, if you prefer. Serve with a simple green salad for added color and texture.

Ingredients

Uncooked lean boneless pork loin roast

2 pound(s), boneless, trimmed of fat

Kosher salt

2½ tsp, divided

Black pepper

½ tsp

Granny Smith apple

3 large, peeled, sliced

Red onion

2 large, thinly sliced

Uncooked sweet potato

3 cup(s), diced

Garlic

5 clove(s), crushed

Fresh sage

1 Tbsp, chopped

Ground allspice

¾ tsp

Olive oil

2 tsp, divided

Apple cider vinegar

2 Tbsp

Apple cider

1 cup(s)

Unsalted butter

1 Tbsp

Instructions

  1. Preheat oven to 400°F. Pat pork dry; season with 1 1/2 tsp salt and pepper.
  2. In a large bowl, toss together apples, onions, sweet potato, garlic, sage, remaining 1 tsp salt and allspice; drizzle with 1 tsp oil and toss to coat.
  3. Heat remaining 1 tsp oil in a large oven-proof skillet over high heat. Sear pork on both sides, 3-4 minutes per side.
  4. Spoon apple mixture around pork and place skillet in oven; roast until pork registers 145°F in center, 30-35 minutes. Remove vegetables to a serving platter; place pork on a cutting board and let rest for a minimum of 3 minutes.
  5. Place skillet on stovetop over medium heat; add vinegar and cook, scraping up browned bits, 1 minute. Add cider, increase heat to high and boil to reduce to a thick, syrupy texture; add butter and swirl skillet until it melts.
  6. Carve pork into 16 even slices and place on top of vegetables; drizzle cider glaze over top.
  7. Serving size: 3 1/2 oz pork and 3/4 cup vegetables

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