YumVerseEats
American Comfort
One-Pan Pork and Sweet Potato Skillet
A one-pan pork and sweet potato skillet with seared pork, apple, and onion in a savory-sweet skillet.
RECIPE AT A GLANCE
15
min
Active Time
35
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Searing the pork first builds flavor before it finishes in the skillet. Sweet potato and apple cook down with broth into a soft, savory-sweet base that ties the dish together.
Ingredients
Protein
• 1 ¼ lb pork tenderloin, cut into bite-sized pieces
Seasoning
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ½ teaspoon dried thyme
Sauce
• 2 tablespoons olive oil
• ½ cup low-sodium chicken broth
• 1 tablespoon apple cider vinegar
Vegetables
• 1 lb sweet potato, diced small
• 1 apple, diced
• 1 small onion, diced
Topping
• 2 tablespoons chopped fresh parsley
How to Make It
1
Pat the pork dry and season with salt, pepper, and smoked paprika. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add the pork, and sear 4 to 5 minutes until browned; transfer to a plate.
2
Add the remaining oil to the skillet, then add the sweet potato and onion and cook 8 minutes, stirring occasionally, until the sweet potato begins to soften. Stir in the apple and thyme and cook 3 minutes.
3
Pour in the broth, cover, and cook 5 minutes until the sweet potato is tender.
4
Return the pork and any juices to the skillet, stir in the apple cider vinegar, and cook 2 minutes until the pork reaches 145°F.
5
Top with parsley and serve warm.
How to Make It
1
Pat the pork dry and season with salt, pepper, and smoked paprika. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add the pork, and sear 4 to 5 minutes until browned; transfer to a plate.
2
Add the remaining oil to the skillet, then add the sweet potato and onion and cook 8 minutes, stirring occasionally, until the sweet potato begins to soften. Stir in the apple and thyme and cook 3 minutes.
3
Pour in the broth, cover, and cook 5 minutes until the sweet potato is tender.
4
Return the pork and any juices to the skillet, stir in the apple cider vinegar, and cook 2 minutes until the pork reaches 145°F.
5
Top with parsley and serve warm.
Ingredients
Protein
• 1 ¼ lb pork tenderloin, cut into bite-sized pieces
Seasoning
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ½ teaspoon dried thyme
Sauce
• 2 tablespoons olive oil
• ½ cup low-sodium chicken broth
• 1 tablespoon apple cider vinegar
Vegetables
• 1 lb sweet potato, diced small
• 1 apple, diced
• 1 small onion, diced
Topping
• 2 tablespoons chopped fresh parsley
Storage & Reheat
Store:
Store up to 3 days.
Reheat:
Reheat on the stovetop with a splash of broth.
Swaps
No apple cider vinegar? Use the same amount of white wine vinegar.
Avo's Tip
Cut the sweet potato small and even so it cooks through in the same time as the pork.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
What pork cut works best?
Pork tenderloin or boneless loin, cut into bite-sized pieces, cooks quickly and stays tender.
What apples are best?
Firm, slightly tart apples like Honeycrisp or Granny Smith hold their shape.
Can I swap the sweet potato?
Yes. Diced Yukon Gold potatoes work, though they won't have the same sweetness.
Quick Fixes
Sweet potato too firm: cover and cook a few minutes longer.
Pork dry: pull it at 145°F and let it finish gently in the broth.
Want more tang: add an extra splash of apple cider vinegar.
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