While summer has it’s ease of simple and light cooking, fall and winter have the joy of one-dish cooking, as easy and tasty as this recipe for Maple Mustard Pork Tenderloin with Roasted Vegetables.
As uncomplicated as any cold weather one-pan recipe, this dish is flavourful and loaded with lots of nutritious vegetables. Pork tenderloin is very lean, and readily absorbs other flavours. You’re all familiar the old classic of pork chops with apple sauce – something my mom loved, and made frequently. A hint of sweetness just seems to pair well with any cut of pork, from apple, to maple, or honey.
Tenderloin is lean and cooks very quickly; this one was done in just over half an hour, in a 400° oven. In fact, it was done so quickly, I removed it from the pan, tented it with foil to keep it warm, and continued cooking the vegetables to get some of the über tasty & crispy bits that everyone loves! So very good, they’ll remind of you chips – but with less fat and much more taste.
When making this use whatever autumn & root vegetables you like. Don’t forget to add some new ones, as it’s a painless way to get people to try new vegetables. Believe it or not, one of the favourites cooked this way…. is the lowly Brussels sprout!
Perfect for a lazy Sunday (or any day…) Maple Mustard Pork Tenderloin with Roasted Vegetables is a flavourful one-pan recipe, a great way get more vegetables into your diet, and into your loved ones.
- 1 pork tenderloin, trimmed
- Kosher salt
- Freshly ground black pepper
- 1 teaspoon maple syrup
- 1 tablespoon Dijon mustard
- 4 cups (approx.) of peeled and cut autumn vegetables: potatoes, carrots, onion, parsnips, Brussels sprouts etc
- 1 cooking apple, unpeeled, cut into 6 - 8 wedges (depending on size)
- 2 - 3 tablespoons olive oil
- 1 teaspoon dried thyme
- Preheat oven to 400°
- Season the pork with salt & pepper and set on a baking tray that’s lined with foil and then parchment (for easy clean up!)
- Combine maple syrup and mustard in a small bowl. Spread over the pork tenderloin.
- Cut your chosen root vegetables into pieces, keeping in mind the pork will take 30 - 40 minutes too cook. Add them to a large bowl, along with the apple wedges. Pour over a good drizzle of olive oil, then sprinkle with a big pinch of salt, pepper and the dried thyme.
- Add vegetables & apples to the pan spreading out as evenly as possible. If it looks a little dry, add another drizzle of oil - there were be minimal fat coming from the meat!
- Pop in the oven and cook to required doneness; check by piercing with a small, sharp knife that the juices run clear, or with a thermometer that registers to 145° If the meat is done before the veg, remove it from the pan and tent with foil to keep warm. Cook the veg until desired doneness - the crispy bits are usually terrific!
- Tip: if there’s too many veg - cook the extra in another pan.
- Tip: make 2 separate batches of the maple mustard - you can use the second one to serve along with the roast. Leftovers will make great sandwiches!