Sunday Dinner Week: Roasted Pork Loin with Apples and Sweet Potato

Sunday Dinner Week: Roasted Pork Loin with Apples and Sweet Potato

Before you get worried about my well-being, I do realize it’s Monday. But since I’ve been converted to real, old-school Sunday dinners I don’t think it’s ever too soon to start thinking about the next one. For the past couple of years – aka “the weeds” of two kids under 5 – most of our entertaining has been brunch. In fact, just yesterday I made pancakes for 10 and everyone was gone by 11 am! But as our kids’ bedtime inches up having friends over for dinner is becoming an option.

On a cold, grey Sunday it’s so nice to fill the house with great smells while looking forward to friends coming over and the hearty meal you’ll share. I don’t think we’re creating Norman Rockwell-tinted memories for our kids but I do think they’ll look back fondly on these dinners and they love to help us prepare for them. Esme sets the table, Julian arranges toys he thinks our friends’ kids will like. Because it’s Sunday you can invite people to arrive in the late afternoon so the kids can tear around a bit before coming to the table and everyone can be on their way early enough to get their own Monday prep in order.

photo by Maya Visnyei

Pork loin is one of my favourite roasts these days. It’s lean and so quick to cook. You get all the great roast flavours and aromas and yet it needs to be in the oven for under half an hour! If you want, this can be an all-in-one dinner so there’s very little mess to clean up after. I love these flavours together, sweet and savoury with a little zing from the mustard. If you’ve got leftovers, this makes a killer sandwich, too. What’s your favourite Sunday dinner?  Let us know – we love hearing from you.

 

 

Roasted Pork Tenderloin with Apples and Sweet Potato

1.25 – 1.5 kg pork loin
3 Tbsp Dijon mustard
3 Tbsp maple syrup
2 tsp thyme, finely chopped
2 Tbsp apple cider vinegar
1 large apple, peeled, cored and chopped into 1/2 inch wedges (use a firm fleshed apple like Gala or Honey Crisp)
1 smallish sweet potato, peeled and chopped into 1/2 inch discs
1 onion, peeled and sliced into 1/4 inch rounds
salt and pepper

 

Method

Preheat the oven to 425 degrees.

In a small bowl, mix together 1 Tbsp dijon, 1 Tbsp maple syrup, 1 Tbsp vinegar. Assemble your fruit and veggies in two rows in a roasting, alternating onion, sweet potato and apple. Brush the marinade over everything. Pop them in a hot oven for about 25 minutes until they’re starting to be tender.

In that same little bowl you’re going to mix up 2 Tbsp of Dijon, 2 Tbsp syrup 1 Tbsp vinegar and the thyme. Season your pork loin with a grind of salt and pepper then brush this marinade all over. Take the roasting pan out of the oven and place your loin in between the two rows of fruit and veg. You might have to nudge them apart a bit but it’s fine if they overlap. Put it all back in the oven for 20 to 25 minutes. You want the internal temperature of pork to be between 140 and 145 degrees. (I don’t love a lot of kitchen gadgets but a meat thermometer is such a good one to have. I used to just cut into meat to have a look and what does that really tell you?)

Take everything out and cover with foil and let the meat rest for about 10 minutes. Your pork – and really any meat –  will be much juicier if you don’t skip this step. Slice your meat and scoop up the fruit and veggies – make sure everyone gets a bit of everything! This is extra Sunday dinner-ish when served with mashed potatoes.

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6 Comments

  1. Mike
    January 31, 11:57 Reply

    I really liked this but it took a lot longer than 20 to 25 minutes to cook the meat. Maybe because the rack was in the middle of the oven instead of lower down? Seems unlikely considering how raw it was in the middle. (not frozen meat) When I cook it again I will cook the meat for an hour and throw the vegetables in for the last 30 minutes.

    • Laura
      February 10, 11:01 Reply

      Hi Mike,

      Sorry you found the cooking time to be off. What was the the weight of your piece of meat because, I agree with you, I don’t think the position of the rack played an important part of it not being cooked in the prescribed time? Regardless, I hope you enjoyed the dish. Thank you for taking the time to write. We really appreciate it and we’ll take a loot at the recipe’s timing. Best, Laura

  2. Mike
    March 02, 12:14 Reply

    At the time all that was available was 2 smaller pork loins. One at 0.5 kg and the other was 0.6 kg. I haven’t had a chance to give it another try.
    Mike

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