Maple Apple Pork Tenderloin
Ceri and I have been talking a lot about no recipe recipes–Methods for dishes like pancakes, pizza, grain bowls, risottos and other meals that you just have the ratios for committed to memory and, therefore, can make without thought or hassle. Having ratios for simple dishes in your memory bank can make cooking for a family easier and we’re always on-board with strategies that can help with that. In our latest book, we have recipes for mixes of common pantry staples like muffins, biscuits and pancakes. For the site, we’re looking to create more non-recipes so you can learn the ratios for the dishes you love to make your family. In the meantime, we’re still attracted to sheet pan dinners. Not just the Instagram food trend du jour, a sheet pan supper is a busy families shortcut to dinner.
Our latest sheet pan supper is this Maple Apple Pork Tenderloin with roasted potatoes, carrots and apple. We piled this dinner with flavours and items that appeal to kids as well as a protein that cooks up fast on a weeknight. The tang from the dijon mustard and sweetness from the maple syrup are comforting flavours and, like we said, it’s all made on one sheet pan. I guess you could say this one is worth committing to memory.
Photo by Ashley van der Laan
Ingredients
- 2 lb. pork tenderloin
- 1/4 cup olive oil, plus 2 tablespoons for vegetables
- 1/4 cup dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon chopped fresh thyme
- 1/2 tsp salt, plus salt and pepper for tenderloin
- 2 carrots, sliced on a mandolin
- 2 cups mini potatoes, halved
- 2 apples, cored and diced
Method
Preheat the oven to 425 and prepare a rimmed baking sheet with non-stick spray.
In a small bowl, whisk the olive oil, mustard, apple cider vinegar, maple syrup and thyme.
Place the tenderloin in the center of the baking sheet and season with salt and pepper. In a medium bowl, toss the potatoes and carrots with oil and salt. Arrange the potatoes and carrots around the pork on the baking sheet. Drizzle the mustard sauce over the tenderloin and vegetables. Add the apples to the baking sheet.
Roast in the oven, uncovered, for about 30 minutes, or until the tenderloin reaches or exceeds the minimum safe temperature for pork, 145° F. Remove from the oven and allow the pork to rest for 10 minutes before carving.
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We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
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