Maple Roasted Pork Tenderloin with Fall Veggies

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!