👩🏻‍🍳 Instructions

• Preheat and Prepare:

  • Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.

• Season Vegetables:

  • In a large bowl, combine the halved potatoes, chopped carrots, and red onion wedges. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss until everything is evenly coated. Spread the vegetables in a single layer on the prepared baking sheet.

• Roast Vegetables:

  • Place the baking sheet in the oven and roast the vegetables for 15 minutes to give them a head start.

• Make the Glaze:

  • While the vegetables are roasting, prepare the glaze. In a small bowl, whisk together the Dijon mustard, maple syrup, 1 tablespoon of olive oil, fresh thyme, and minced garlic until smooth.

• Prepare the Pork:

  • Pat the pork tenderloin dry with paper towels. Season it generously on all sides with salt and pepper.

• Combine and Roast:

  • After 15 minutes, remove the baking sheet from the oven. Add the apple wedges to the pan with the vegetables. Push the vegetables to the sides to create space in the center for the pork tenderloin.

• Glaze the Pork:

  • Place the seasoned pork tenderloin in the center of the pan. Brush about half of the maple-mustard glaze over the top and sides of the pork.

• Final Roast:

  • Return the sheet pan to the oven and roast for an additional 15-20 minutes. At the halfway point (about 8-10 minutes in), brush the remaining glaze over the pork. The dish is done when the pork reaches an internal temperature of 145°F (63°C) at its thickest point, and the vegetables are tender and lightly caramelized.

• Rest and Serve:

  • Remove the pan from the oven. Transfer the pork tenderloin to a cutting board and let it rest for 5-10 minutes before slicing. This is crucial for keeping it juicy. Serve the sliced pork with the roasted vegetables and apples from the pan.