Maple Dijon Pork Tenderloin with Apples and Potatoes
This easy Maple Dijon Pork Tenderloin is made in one pan with apples, potatoes, fresh thyme and a savory-sweet maple Dijon sauce for the perfect cozy fall dinner.
Creator: Leslie Stokes
This Maple Dijon Pork Tenderloin with Apples and Potatoes is the kind of dinner I start craving as soon as the weather cools down. Juicy pork tenderloin, tender apples and golden potatoes are cooked together in one pan with a savory-sweet maple Dijon sauce. It feels like the perfect cozy fall dinner, but it’s still simple enough to make on a weeknight.
There is just something about the combination of apples, maple, Dijon and fresh thyme that immediately feels like fall. The apples soften and caramelize as everything roasts, the potatoes soak up all that flavor from the sauce, and the pork stays tender and juicy.
And because everything comes together in one skillet, you’re not left with a kitchen full of dishes afterward. This is one of those recipes that looks impressive enough for a Sunday dinner but is easy enough to put into your regular weeknight rotation.
Why You’ll Love This Maple Dijon Pork Tenderloin
This recipe checks so many boxes for me. It’s a complete dinner made mostly in one pan, it uses simple ingredients, and it has just enough fall flavor without feeling overly sweet or heavy.
The pork gets a quick sear on the stovetop before being finished in the oven, which gives you that beautiful golden outside while keeping the center juicy. The maple Dijon sauce is sweet, tangy and savory with garlic and fresh thyme, and it’s SO good spooned over the pork at the end.
It’s also a great way to change things up if you feel like you’ve been making chicken every night!
The Best Apples to Use with Pork Tenderloin
I love using a Honeycrisp apple in this recipe because it has that perfect balance of sweet and tart, and it holds up well while roasting.
You don’t want to slice the apple too thin. Cut it into thick wedges so the pieces soften and caramelize in the oven without completely breaking down.
Pink Lady, Fuji or Gala apples would also work well. If you prefer a more tart flavor, Granny Smith is another great option.
Why Pork Tenderloin Needs to Rest
Don’t skip the resting time!
Letting pork tenderloin rest for 5–10 minutes after it comes out of the oven helps keep all those juices inside the meat instead of running out onto your cutting board.
Once it has rested, slice it into thick medallions and add it back to the skillet. I love spooning the sauce over the freshly sliced pork right before serving.
How Do You Know When Pork Tenderloin Is Done?
Pork tenderloin can dry out quickly when it’s overcooked, so a meat thermometer is your best friend for this recipe.
Cook pork tenderloin to an internal temperature of 145°F, followed by a short rest.
A slight blush of pink in properly cooked pork tenderloin can be completely normal. The internal temperature is a much better indicator of doneness than color.
Can I Make This Without Microwaving the Potatoes?
Yes, but you’ll need to give the potatoes a head start another way.
You can parboil the potatoes for about 5–7 minutes before adding them to the skillet. You could also roast them separately for about 10–15 minutes before combining everything.
For a weeknight dinner, I prefer the microwave method because it takes just a few minutes and saves an extra pot.
What to Serve with Maple Dijon Pork Tenderloin
This really is a complete meal on its own since you’ve already got the pork, potatoes and apples.
If you want something green alongside it, try roasted Brussels sprouts, green beans, broccolini or a simple arugula salad with a light vinaigrette.
For a bigger Sunday dinner, warm crusty bread would also be delicious for soaking up any maple Dijon sauce left in the skillet.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
For the best results, store the pork with some of the sauce so it stays moist. Reheat gently in a covered skillet over low heat or in short intervals in the microwave. Avoid overheating it, since pork tenderloin can become dry when reheated for too long.
Tips for the best maple dijon pork tenderloins
Don’t overcook the pork. Start checking the temperature on the early side. Pork tenderloin is very lean and will be much juicier when cooked just to 145°F.
Cut the apples into thick wedges. Thin apple slices can break down too much in the oven.
Use real maple syrup. Pancake syrup won’t give the sauce the same flavor.
Don’t skip the sear. Browning the pork before roasting creates more flavor and gives the tenderloin a beautiful golden exterior.
Save that pan sauce. After slicing the pork, return it to the skillet and spoon the sauce over the top right before serving.
I hope this recipe helps you! Don’t forget to follow along on social media for more Meal Prep + healthy recipes!
Maple Dijon Pork Tenderloin with Apples and Potatoes
Ingredients
- 1½-2 lbs pork tenderloin
- 1 lb baby Yukon gold potatoes halved
- 1 large Honeycrisp apple cut into thick wedges
- 1 small shallot thinly sliced
- 2 tablespoons olive oil divided
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon fresh thyme leaves
Maple Dijon Sauce
- 3 tablespoons Dijon mustard
- 2 tablespoons pure maple syrup
- 2 tablespoons apple cider vinegar
- 2 cloves garlic minced
- ½ cup chicken broth
- 1 tablespoon butter
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Let's Make It
- Preheat oven to 425°F.
- Place halved potatoes in a microwave-safe bowl with 1 tablespoon water. Cover loosely and microwave on high for about 4 minutes, until slightly tender but still firm. Drain.
- Pat pork dry and season with salt, pepper and garlic powder.
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear pork for about 2 minutes per side until golden. Transfer to a plate.
- Reduce heat to medium. Add remaining oil as needed, followed by shallot, apples and thyme. Cook for 1–2 minutes.
- Add potatoes to the skillet.
- Whisk Dijon, maple syrup, apple cider vinegar, garlic, chicken broth, salt and pepper. Pour into the skillet and scrape up the browned bits.
- Return pork to the skillet and spoon some sauce over the top.
- Transfer to the oven and roast uncovered for 12–16 minutes, or until the pork reaches 145°F internally.
- Transfer pork to a cutting board and rest for 5–10 minutes.
- Stir butter into the warm pan sauce.
- Slice pork into medallions and return to the skillet. Spoon sauce over the pork and garnish with additional fresh thyme.
Meal Prep in 1 Hour
You can use any two of the meals in this series to get your meal prep done in just about and hour, give or take!
Having your breakfast and lunch ready for the week helps you stay on track with your nutriton, saves you time and money! I truly beleive that meal prep does not need to be over complicated, take too much time or be boring!
I always get asked- “do you ever get tired of eating the same thing all week?” and the answer is, no! Not when the food taste good! I give plenty of variety in these preps and keep it simple!
As always, thanks for being here and remember, don’t over complicate the process! Take a deep breath, you got this!
