Maple Dijon Oven-Roasted Pork Tenderloin
Lean pork tenderloin and cubed sweet potatoes are basted with a sweet and savory sauce made with pure maple syrup, Dijon mustard, and garlic and baked on a sheet pan.
Ingredients
- 2 medium sweet potatoes peeled and cut into bite-size cubes
- 1 tablespoon extra-virgin olive oil
- 1-1/2 teaspoon kosher salt divided
- 2 tablespoons Dijon mustard
- 2 tablespoon pure maple syrup
- 1 clove garlic minced
- ¼ teaspoon coarse ground black pepper
- 1 pound pork tenderloin
Instructions
- Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil.
- Place the cubed sweet potatoes on the baking sheet and drizzle with the olive oil and sprinkle with 1 teaspoon of the salt. Toss gently to coat.
- In a small bowl, combine the maple syrup, Dijon mustard, garlic, 1/2 teaspoon of the salt, and black pepper.
- Pat the pork loin dry with paper towels, brush all over with the maple mustard mixture, and place fat-side-up on top of the sweet potatoes.
- Bake for 15 minutes, or until the crust begins to brown, then reduce the oven temperature to 350 degrees. Continue baking another 30-40 minutes, or until the sweet potatoes are tender and the pork registers 145 degrees using an instant read thermometer.
- Remove from the oven and allow the pork to rest for 5 minutes before cutting diagonally into 3/4 inch slices.
Notes
If your pork tenderloin doesn't get as brown and crusty as you like, place it under the broiler for a couple of minutes at the end of cooking.
Double the recipe to serve more people or to have leftovers. To reheat, place sliced pork tender loin and sweet potatoes on a micro-wave safe plate and cover with a damp paper towel and microwave for 30 seconds.
Nutrition
Serving: 1gCalories: 280kcalCarbohydrates: 19gProtein: 31gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 5gCholesterol: 83mgSodium: 1347mgFiber: 2gSugar: 10g
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