Maple Dijon Sheet Pan Pork Tenderloin

September 29, 2025

This Maple Dijon Sheet Pan Pork Tenderloin with Apples and Root Veggies is the ultimate cozy fall dinner! Juicy pork, caramelized apples, and colorful roasted veggies all cook together on one pan for an easy, weeknight-friendly meal your whole family will love.

When I think about cozy fall dinners, this Maple Dijon Sheet Pan Pork Tenderloin with Apples and Root Veggies is one of the first recipes that comes to mind. There’s just something about the combination of juicy pork, sweet roasted apples, and colorful root vegetables that feels like autumn on a plate. And the best part? It all cooks on one pan.

As a busy mom, weeknight dinners need to be equal parts delicious, healthy, and realistic. I don’t have time for complicated recipes that require three different pans and a sink full of dishes—especially when kids’ schedules are full and I’m just trying to get everyone fed before the evening chaos begins. That’s why sheet pan dinners have become such a lifesaver in my kitchen.

This recipe keeps things simple but feels a little elevated, like something you’d make for Sunday dinner but can easily pull off on a Wednesday night. Pork tenderloin cooks quickly and stays so tender when roasted at high heat, and pairing it with apples is one of those classic fall moves that just works every single time. The apples soften, caramelize, and become sweet little bites that balance the savory pork. Kids especially love those roasted apples, which means I don’t have to beg mine to eat them.

Why this recipe works

Flavor balance: The maple-Dijon marinade brings sweetness, tang, and a little smokiness from the paprika. Rosemary ties it all together with that earthy fall flavor.
Color & nutrition: The sweet potatoes, parsnips (or carrots), red onion, and apples create a colorful spread on your pan that’s just as nutritious as it is beautiful.
One-pan convenience: Less cleanup, more family time. Enough said!

Tips for making it your own

Swap the protein: Not a pork fan? Chicken thighs work beautifully here and still soak up all that maple-Dijon goodness.
Add extra glaze: Whisk together a quick drizzle of maple syrup and Dijon mustard to spoon over everything after roasting for even more flavor.
Mix up the veggies: Carrots, butternut squash, or even Brussels sprouts would be delicious in place of parsnips.

How to serve

I usually serve this straight off the sheet pan with an easy side salad. An arugula salad with lemon vinaigrette pairs especially well, cutting through the richness of the pork and maple glaze. If you’re cooking for guests, a loaf of warm crusty bread on the side is all you need to make this meal dinner-party ready.

At the end of the day, this is the kind of recipe that proves you can eat healthy, family-friendly meals without overcomplicating things. It tastes like comfort food, looks impressive enough to share, and most importantly—it gets everyone around the table. That’s the real win in my book.

Meal prep + leftovers

This dish reheats surprisingly well. Slice the pork and store it with the veggies in airtight containers for 3–4 days. It makes the perfect balanced meal prep lunch—just microwave and go. If you’re a salad person, layer leftover pork slices and roasted veggies over arugula with a drizzle of balsamic glaze for a fresh spin the next day.