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.
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.