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Ingredients
- 1 pork tenderloin
- 1 sweet potatoes, peeled and cut into 3/4-inch cubes
- 1 red onion, cut into wedges
- 2 olive oil, divided
- 2 Dijon mustard
- 1 pure maple syrup
- 2 garlic cloves, grated
- 1 fresh thyme leaves
- 1 kosher salt, divided
- 1 black pepper
Instructions
Preheat oven to 425F.
Toss sweet potatoes and onion with 1 tablespoon olive oil, half the salt, and black pepper.
Spread onto a large rimmed sheet pan.
Roast for 15 minutes.
15 minMeanwhile, whisk Dijon, maple syrup, garlic, thyme, remaining olive oil, and remaining salt.
Pat pork tenderloin dry.
Trim silver skin if present.
Coat pork with approximately two-thirds of the maple-Dijon mixture.
Reserve the remaining clean glaze BEFORE it contacts raw pork.
Remove sheet pan from oven.
Stir vegetables.
Place pork in the center of the pan.
Return to oven.
Roast approximately 15-20 minutes more, depending on tenderloin thickness.
17 minRemove pork when the thickest portion reaches 145F.
Rest at least 3 minutes.
3 minIf vegetables require additional browning, return them to the oven while pork rests.
Brush cooked pork with reserved clean glaze.
Slice crosswise.
Serve with roasted sweet potatoes and onion.
Nutrition per serving
395
Calories
32g
Protein
35g
Carbs
14g
Fat
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