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Easy One-Pan Maple Dijon Pork Tenderloin Recipe with Roasted Apples

one-pan maple dijon pork tenderloin - featured image
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A quick and cozy one-pan meal featuring juicy pork tenderloin roasted with caramelized apples and a sweet-tangy maple Dijon glaze. Perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 1 to 1.5 pounds pork tenderloin, trimmed
  • 1/4 cup pure maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 medium fresh apples (such as Honeycrisp or Fuji), cored and sliced into wedges
  • 1 teaspoon fresh thyme leaves (or 2–3 sprigs)
  • Salt and pepper to taste
  • Olive oil for searing and tossing apples
  • Optional: splash of apple cider vinegar or lemon juice

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Trim the pork tenderloin of any excess fat or silver skin. Pat dry with paper towels and season generously with salt and pepper on all sides.
  3. In a small bowl, whisk together maple syrup, Dijon mustard, olive oil, minced garlic, salt, and fresh thyme leaves.
  4. Heat a large oven-safe skillet over medium-high heat. Add a teaspoon of olive oil and sear the pork tenderloin for 2-3 minutes on each side until golden brown.
  5. Remove the pork from the pan and set aside briefly. Add the sliced apples to the skillet, toss gently in pan juices, and drizzle with a little olive oil.
  6. Place the pork tenderloin back into the skillet among the apples. Brush the maple Dijon glaze generously over the pork and apples.
  7. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until a meat thermometer inserted into the thickest part reads 145°F (63°C). Apples should be tender and caramelized.
  8. Remove the skillet from the oven and let the pork rest for 5-10 minutes to redistribute juices.
  9. Slice the pork into medallions and serve with the roasted apples spooned alongside. Drizzle pan juices over the top for extra flavor.

Notes

If apples brown too quickly, tent the pan loosely with foil halfway through roasting. Use a meat thermometer to avoid overcooking pork. Rest pork after roasting to keep it juicy. You can substitute fresh thyme with rosemary. For a tangier glaze, add a splash of apple cider vinegar or lemon juice. Avoid overcrowding the pan to ensure apples caramelize properly.

Nutrition

Keywords: pork tenderloin, maple syrup, Dijon mustard, roasted apples, one-pan meal, quick dinner, easy recipe, fall recipe, gluten-free, dairy-free

Find it online: https://sofiaspice.com/easy-one-pan-maple-dijon-pork-tenderloin-recipe-with-roasted-apples/