1. Preheat your oven to 375°F (190°C). While it warms up, season the pork generously with salt, pepper, and thyme.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork on all sides until golden brown, about 3-4 minutes per side. This locks in the juices and adds flavor.
3. Remove the pork to a plate and lower the heat to medium. In the same skillet, add the minced garlic and cook until fragrant, about 30 seconds.
4. Pour in the apple cider and stir in the Dijon mustard, scraping any browned bits off the bottom of the pan. Let the mixture simmer for about 2 minutes until slightly reduced.
5. Return the pork to the skillet, spoon some of the cider sauce over the top, and transfer the skillet to the oven. Roast for 15-20 minutes or until the internal temperature reaches 145°F (63°C). Use a meat thermometer—trust me, it’s a game-changer!
6. While the pork roasts, bring a large pot of salted water to a boil. Add the sweet potatoes and cook until fork-tender, about 15 minutes.
7. Drain the sweet potatoes and return them to the pot. Add butter, milk, and maple syrup (if using). Mash with a potato masher or fork until smooth and creamy. Taste and adjust salt as needed.
8. Once the pork is done, remove it from the oven and let it rest for 5 minutes before slicing. This helps keep it juicy.
9. Slice the pork and serve it atop or alongside a generous scoop of mashed sweet potatoes. Drizzle extra apple cider sauce from the pan over the pork for that irresistible glaze.

I always find that resting the pork is the hardest step when you’re hungry, but it really makes a difference. And if you’re anything like me, the aroma alone will keep your whole family near the kitchen, eagerly waiting.