Sheet-Pan Pork Tenderloin with Apples and Onions

Ingredients

• 1 1/4-1 1/2 lb pork tenderloin
• 2 firm apples, cut into wedges
• 1 large red onion, cut into wedges
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• 1 tsp fresh thyme leaves
• 1 garlic clove, grated
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 425F.
2. Pat pork dry and trim excess silver skin.
3. Whisk 1 tbsp oil, Dijon, maple syrup, thyme, garlic, half the salt, and pepper.
4. Rub over pork.
5. Toss apples and onion with remaining oil and salt.
6. Spread apples and onion on a sheet pan.
7. Place pork in the center.
8. Roast approximately 20-25 minutes.
9. Turn vegetables once during cooking.
10. Remove pork when its thickest point reaches 145F.
11. Rest pork at least 3 minutes before slicing.
12. If vegetables need more browning, return them to the oven while pork rests.
13. Slice pork and serve with roasted apples and onions.

Nutrition

Chef's Notes

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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