Maple-Glazed Pork Tenderloin with Sautéed Apples and Sweet Potato Mash

Peel 3 lbs sweet potatoes and cut them into 1/2-inch cubes to ensure they cook quickly.

Place the sweet potato cubes into a large pot, cover with water, add 1 tsp salt, and bring to a boil over high heat. Cook for 12 minutes until fork-tender.

While potatoes boil, slice 2 lbs pork tenderloin into 1-inch thick medallions. Pat them dry with paper towels and season both sides with 1/2 tsp salt and 1/2 tsp black pepper.

Core 2 Granny Smith apples and slice them into 1/4-inch thick wedges.

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the pork medallions and sear for 4 minutes on the first side and 3 minutes on the second side until the internal temperature reaches 145°F. Transfer pork to a plate and cover loosely with foil.

In the same skillet, melt 2 tbsp unsalted butter over medium heat. Add the apple wedges and sauté for 3 minutes until they begin to soften.

Pour 1/4 cup maple syrup and 1/2 tsp ground cinnamon into the skillet with the apples. Stir for 1 minute until the glaze bubbles and thickens. Return the pork medallions to the skillet, tossing to coat them in the maple glaze.

Drain the cooked sweet potatoes and return them to the pot. Mash thoroughly with the remaining 2 tbsp unsalted butter and 1/2 tsp salt until smooth.

Divide the sweet potato mash among five plates and top with the maple-glazed pork medallions and sautéed apples.