Makes: 4 Servings
2 tbsp sugar
1 tbsp salt
2 1/2 cups hard cider
1 lb pork tenderloin
2 large sweet potatoes, peeled and cubed
2 garlic cloves, chopped
1 tbsp unsalted butter
2 tsp fresh thyme
1/4 tsp cinnamon
1/4 tsp chili powder
2 tbsp chopped chives
1) Boil 1 1/2 cups water in a pot. Place sugar and salt in a container large enough for pork to lie flat and add boiled water. Stir until sugar and salt are dissolved. Pour in 1 1/2 cups cider. Place pork in container, seal shut, and chill for at least 6 hours or overnight.
2) Preheat oven to 425°F. Remove pork from brine, pat dry with paper towel, and place on a baking sheet lined with parchment paper. Season with black pepper. Roast until pork reaches an internal temperature of 145°F, about 20 minutes. Let pork rest for about 5 minutes before slicing.
3) Place sweet potatoes, 1 cup cider, garlic, and a couple pinches salt in a medium saucepan. Bring to a boil, reduce heat to medium-low, and simmer covered for 20 minutes, stirring potatoes a few times. Uncover, raise heat to medium, and simmer, stirring occasionally,
until most of the cider has evaporated and potatoes are very tender, about 10 minutes. Add more cider to pan if needed. Stir in butter, thyme, cinnamon, and chili powder and then mash with a potato masher or fork.
4) Place sweet potato mash on serving plates and top with slices of pork. Garnish with chives.
NUTRITION (PER SERVING)
304 calories, 25g protein, 27g carbs, 5g fat
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