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Ingredients
- 1 pork tenderloin
- 2 firm apples, cut into wedges
- 1 red onion, cut into wedges
- 2 olive oil
- 1 Dijon mustard
- 1 maple syrup
- 1 fresh thyme leaves
- 1 garlic clove, grated
- 1 kosher salt
- 1 black pepper
Instructions
Preheat oven to 425F.
Pat pork dry and trim excess silver skin.
Whisk 1 tbsp oil, Dijon, maple syrup, thyme, garlic, half the salt, and pepper.
Rub over pork.
Toss apples and onion with remaining oil and salt.
Spread apples and onion on a sheet pan.
Place pork in the center.
Roast approximately 20-25 minutes.
22 minTurn vegetables once during cooking.
Remove pork when its thickest point reaches 145F.
Rest pork at least 3 minutes before slicing.
3 minIf vegetables need more browning, return them to the oven while pork rests.
Slice pork and serve with roasted apples and onions.
Nutrition per serving
315
Calories
32g
Protein
20g
Carbs
12g
Fat
Chef's Notes & Storage
DO NOT OVERCOOK: Pork tenderloin is lean. Remove at 145F and rest before slicing.
APPLE: Use a firm apple such as Honeycrisp, Pink Lady, or Granny Smith.
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