Cider Glazed Roast Pork with Apples, Sweet Potato, and Sage

Ingredients

• 2 pound(s) uncooked lean only pork loin, boneless, trimmed of fat
• 2 1/2 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 1/2 tsp kosher salt
• 2 large uncooked red onion(s), thinly sliced
• 3 cup(s) uncooked sweet potato(es), diced
• 3 large Granny Smith apple, peeled, sliced
• 5 clove(s) (medium) garlic clove(s), crushed
• 1 Tbsp fresh sage, chopped
• 3/4 tsp ground allspice
• 2 tsp olive oil, divided
• 2 Tbsp apple cider vinegar
• 1 cup(s) apple cider
• 1 Tbsp unsalted butter

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 onions, sweet potato, apples, 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.
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.

Serving size: 3 1/2 oz pork and 3/4 cup vegetables