American · main

Maple Mustard Roast Pork

Name: Maple Mustard Roast Pork
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 600 g Pork Tenderloin (trimmed); 300 g Granny Smith Apples (cored, in wedges); 150 g Red Onions (in wedges); 30 g Dijon Mustard; 30 ml Maple Syrup; 30 ml Extra Virgin Olive Oil; 5 g Thyme (fresh leaves); 1 tsp Salt; 0.5 tsp Black Pepper (ground)

Pork tenderloin roasted over tart apples and red onions with a sharp maple-mustard glaze. Rest it for 5 minutes so it slices cleanly.

The apples and onions go into the oven before the pork so they soften and brown at the edges; the tenderloin needs only 20 minutes at this heat and would leave them firm if they went in together. Granny Smith apples hold their shape and their acidity balances the maple. Use a thermometer: tenderloin has little fat and goes from juicy to dry in a few minutes. Smooth Dijon makes a glaze that clings to the seared crust; whole grain mustard works too and gives more bite.

Gluten-FreeDairy-FreeHigh-ProteinNut-Free

55 minstart to table

15 min prep · 35 min cook · 5 min hands-offServes4336 kcal a serving

Cook · 55 min

Against your pantry

Make an account and fill your pantry — then every recipe opens with what you’re short.

Sliced roast pork tenderloin with a glossy mustard glaze on roasted apple and red onion wedges in a roasting pan

Ingredients

Ticks stay put if you leave and come back.

Nothing ticked yet

Method

Read it through once before you start the pan.

Per serving

The numbers, if you want them.

336

Calories

33 g

Protein

20 g

Carbs

14 g

Fat

4 g

Fiber

Estimated from USDA FoodData Central, for the recipe as written.

Iron, folate, potassium — and the rest.

Pro reads them off the ingredients above, and totals your day in the journal.

See what Pro adds

Cook these next.

Cook it with your hands full.

One step a screen, a timer wherever the step gives a time, and one big button to the next. Free, no account.