Nutrition per serving may change if servings are adjusted.
1 (1 pound) pork tenderloin, trimmed of fat
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon canola oil
1 pound sweet potatoes, peeled and cut into ½-inch pieces
1 cup chopped sweet onions, such as Vidalia®)
2 cloves garlic, minced
¼ cup apple cider
¼ cup cider vinegar
2 medium apples, such as Granny Smith® or Honeycrisp®, cored and cut into eighths
2 sprigs fresh thyme
2 bay leaves
Preheat oven to 350°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.
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.
Transfer skillet to oven. Bake 20 to 25 minutes or until a thermometer inserted in center of meat registers 145°F, turning and basting meat occasionally. Remove and discard thyme and bay leaves.
Transfer meat to a cutting board. Cover with foil and let stand 5 minutes. Cut meat into ¼-inch slices. Serve with potato mixture and, if desired, top with additional thyme.