1) 1 1-lb. pork tenderloin trimmed of fat
2) 1 lb. sweet potatoes, peeled and cut into 1/2-inch pieces
3) 2 cups chopped sweet onions
4) 2 cloves garlic, minced
5) 1/4 cup apple cider
6) 1/4 cup cider vinegar
7) 2 medium apples (Granny Smith or Honeycrisp), cored and cut into eighths
8) 2 sprigs of fresh thyme
9) 2 bay leaves
A) Preheat oven to 350 degrees F. Sprinkle meat with 1/2 tsp. salt and 1/4 tsp. black pepper. In a 12-inch skillet heat 1 TBSP. olive oil over medium-high heat. Add meat and cook 5 minutes or until browned on all sides. Take meat out of skillet and put on plate.
B) Add sweet potatoes to skillet and cook over medium heat for 2 minutes, stirring occasionally. Add onions and garlic; cook 3-5 minutes or until onions are tender, stirring occasionally. Stir in cider and vinegar. Return meat and any juices to skillet. Add the remaining ingredients.
C) Transfer skillet to oven. Bake 20-25 minutes or until a thermometer inserted in center of meat reads 145 degrees F. Turn and baste meat occasionally. Remove and discard thyme sprigs and bay leaves.
D) Transfer meat to a cutting board and cover with foil. Let stand 5 minutes. Slice meat into 1/4 slices and serve with potato mixture.
Servings = 4
Calories per serving = (3 1/2 ozs. meat + 1 1/4 cups potato mixture each = 342
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