The oven does most of the work in this delicious one pan, autumn inspired maple roasted pork tenderloin recipe with Fall veggies!
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.
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Recipe FAQs
Pork must register an internal temperature of 145 degrees F before it is safe to eat.
No one wants to eat raw meat, but we also don't want dry pork!
As all pork tenderloins vary in shape and size, the best way to tell if your meat is cooked through is by using a meat thermometer.
I like this Oxo Meat Thermometer from Amazon.
Serving Suggestions
My favorite way to serve this recipe is over a bed of mashed sweet potatoes.
To make, boil sweet potatoes until tender. Then drain and add back to the pot. Mix in butter or ghee, sour cream, a splash of milk or cream along salt and pepper to taste and a pinch of cinnamon.
To make paleo compatible, simply add ghee and replace sour cream and milk with a little coconut milk or cream .
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Made this Maple Roasted Pork Tenderloin with Fall Veggies recipe? Let me know what you think in the comments!
Recipe
Maple Roasted Pork Tenderloin with Fall Veggies
Equipment
- cast iron skillet
Ingredients
- ⅓ cup apple cider vinegar
- ⅓ cup olive oil
- ¼ cup soy sauce can substitute coconut aminos for paleo
- ¼ cup pure maple syrup Check your labels to make sure you are buying pure maple syrup (not pancake syrup). It makes a difference!
- ¼ cup whole grain mustard
- 1 tsp black pepper
- 1-2 lb pork tenderloin
- 1-2 tbsp olive oil
- 3-4 cups Brussel sprouts, washed and halved
- ½ large onion, cut into medium chunks
- 2 small apples, cored and sliced
- ½ tbsp butter or ghee
- salt & pepper
Instructions
- 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 at least 1 hour to overnight.
- Remove pork tenderloin from the fridge and place on a paper towel lined plate. *Do not throw away the marinade!*Gently pat dry and allow the meat to sit at room temperature for at least 15-20 minutes while you prep the veggies.
- Preheat oven to 375 degrees F.Prep the Brussel sprouts, onion and apples and place in a mixing bowl. Pour the leftover marinade on top of the veggies and mix to coat. Set aside.
- Once the pork tenderloin has come to room temperature heat a couple tablespoons of olive oil over high heat in a cast iron pan (or other oven safe skillet) until hot and shimmering.Season all sides of the pork with a little salt and pepper and then carefully place in the preheated pan.*You should immediately 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.
- Once pork is finished searing take the pan off the heat and 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 the 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 or plate. Loosely cover the tenderloin with aluminum foil and allow it to rest for approximately 5-8 minutes.Then using a slotted spoon (so that you do not pick up the juices from the pan), 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 ½-1 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 3-4 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 mashed sweet potatoes), pouring the pan sauce over the top of everything. Enjoy!
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That looks like an awesome tenderloin! Can't wait to try it.
This tenderloin looks so moist, I have to try this recipe.
Full disclosure, I’m not a huge fan of pork tenderloin, but Chester adores it so I followed this recipe and he said it was “one of the best meals” of his life. Thanks Jam Jar Kitchen. One happy hubs!
I just noticed that the directions call for soy sauce in the marinade but it isn’t listed in the ingredients. I’ve made this before and obviously it was delicious the first time without the soy or I wouldn’t be back here, just wondering how much soy sauce to add this time?
Thanks!
That’s so weird! Must have got deleted when I did a recipe card update last week. Yikes!
It’s 1/4th cup soy sauce. I’ll get that corrected asap. Thanks for letting me know and so glad you enjoyed it the first time!
What kind of apples did you use? Does it matte?