Pork Tenderloin with Apple-Thyme Sweet Potatoes

Ingredients

• 1 (1 pound) pork tenderloin, trimmed of fat
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp canola oil
• 1 lb sweet potatoes, peeled and cut into 1/2-inch pieces
• 1 cup chopped sweet onions, such as Vidalia®)
• 2 clove garlic, minced
• 1/4 cup apple cider
• 1/4 cup cider vinegar
• 2 medium apples, such as Granny Smith® or Honeycrisp®, cored and cut into eighths
• 2 sprigs fresh thyme
• 2 bay leaves

Instructions

1. Preheat oven to 350 degrees F. Sprinkle meat with salt and pepper. In a 12-inch skillet, heat oil over medium-high. Add meat; cook 5 minutes or until browned on all sides. Transfer to a plate.
2. Add sweet potatoes to skillet. Cook over medium 2 minutes, stirring occasionally. Add onions and garlic; cook 3 to 5 minutes or until onions are tender, stirring occasionally. Stir in cider and vinegar. Return meat and any juices to skillet. Add the remaining ingredients.
3. Transfer skillet to oven. Bake 20 to 25 minutes or until a thermometer inserted in center of meat registers 145 degrees F, turning and basting meat occasionally. Remove and discard thyme and bay leaves.
4. Transfer meat to a cutting board. Cover with foil and let stand 5 minutes. Cut meat into 1/4-inch slices. Serve with potato mixture and, if desired, top with additional thyme.