Maple Roasted Pork Tenderloin with Fall Veggies

I know that fall doesn’t officially start until September 22nd but y’all, I. am. ready. This year’s Texas summer has seemed especially restricting with all the COVID related closures of indoor activities. I am ready for some cooler weather and safe outdoor fun, especially for the kids. And most importantly, an end to the mosquitos. Not sure if it’s just here but the mosquitos have been insane this year. Ugh.

Anyways, onward to better times ahead. This pork tenderloin with apples and Brussel Sprouts is so delicious, super simple and just screams fall. The pork is marinaded then given a hard sear in a hot skillet before being roasted with fall vegetables. Don’t skip the final step of making the pan sauce with all the leftover marinade and pork drippings. It really takes this recipe over the top.

This recipe makes a meal in itself but I love serving it with some boiled sweet potatoes mashed with butter, sour cream, salt, pepper and a pinch of cinnamon to catch all those fabulous juices. So. Good.

Maple Roasted Pork Tenderloin with Fall Veggies

Maple Roasted Pork Tenderloin with Fall Veggies

The oven does most of the work in this delicious one pan fall pork tenderloin recipe complete with roasted Brussel sprouts, onions and apples and a mustard maple pan sauce that is to die for.

Recipe by The Jam Jar Kitchen
4 from 24 votes
Course: Dairy Free, Dinner, Gluten Free, Paleo, PorkCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

40

minutes
Marinade Time

1

hour

Ingredients

  • 1/3rd cup apple cider vinegar

  • 1/3rd cup olive oil

  • 1/4th cup soy sauce (swap for coconut aminos to make paleo)

  • 1/4th cup maple syrup (check your labels to make sure you are buying 100% pure maple syrup (not pancake syrup). It makes a difference!)

  • 1/4th cup whole grain mustard

  • 1 tsp black pepper

  • 1-2 lb pork tenderloin

  • 1 tbsp olive oil

  • 2-3 cups Brussel sprouts, halved

  • 1/2 onion, cut into large chunks

  • 2 apples, cored and sliced

  • 1/2 tbsp butter or ghee

Directions

  • Whisk together apple cider vinegar, olive oil, soy sauce (or coconut aminos), maple syrup, whole grain mustard and pepper until well combined into a marinade.
  • Place pork tenderloin in a large freezer bag and pour marinade over it. Let marinate in the fridge for al least 1 hour to overnight.
  • Remove pork tenderloin from the fridge and let sit for at at least 20 minutes to come to room temperature. Preheat oven to 375 degrees F.
  • Heat 1 tbsp olive oil over high heat in a cast iron pan (or other oven safe skillet) until hot and shimmering.
  • Remove pork tenderloin from the marinade (do NOT throw extra marinade away), shaking off any excess liquid and carefully place in heated skillet. You should immediataley hear a sizzle (if you don’t, the pan is not hot enough).
    Sear for approximately 1 minute on all 4 sides until golden brown.
  • While pork is searing, mix together Brussel sprouts, onion and apple slices and cover with leftover marinade, stirring to fully coat.
  • Once pork is finished searing, use a slotted spoon to transfer veggies and apples to the skillet.

    *Note* You can move the pork around so that it sits on top of the veggies or is nestled in the middle, your choice.
  • Take remaining marinade (from the bowl of veggies) and pour over the top of the pork tenderloin.
  • Place the skillet in the preheated oven and roast at 375 degrees F until veggies are tender and pork reaches an internal temperature of 145 degrees F, around 30-40 minutes.

    *Note* Because of varying sizes of pork tenderloins the best way to ensure your meat is properly cooked is to use a quick read meat thermometer.
  • Remove skillet from the oven and use tongs to place pork on a cutting board to rest for approximately 5-8 minutes.

    Using a slotted spoon, transfer cooked veggies and apples to a serving dish and cover with foil to keep warm.
  • While your pork is resting, add a knob of butter (about 1/2 tbsp) to the remaining juices in the pan and bring to a boil over medium-high heat on the stove.
  • Simmer and reduce the sauce for around 3-5 minutes until it has thickened up to your desired consistency.
  • Slice the pork and serve with the roasted veggies and apples and, if desired, a side of your choice (I recommend sweet potatoes mashed with a little butter, sour cream, salt, pepper and a pinch of cinnamon), pouring the pan sauce over the top of everything. Enjoy!

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