Maple Dijon Pork Tenderloin with Roasted Sweet Potatoes
Juicy pork tenderloin glazed with maple syrup and Dijon mustard, roasted on one pan with caramelized sweet potato wedges and fresh thyme.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
Check that the Dijon and whole-grain mustards are onion-free. Pork tenderloin cooks fast, so use a thermometer to avoid drying it out. Leftovers are great sliced into sandwiches.
Method
-
Heat the oven to 425°F and line a large rimmed baking sheet with parchment.
-
Toss the sweet potato wedges with 2 tablespoons of the olive oil, the smoked paprika and a pinch of salt. Spread them along one side of the pan and roast for .
-
Whisk the maple syrup, both mustards, vinegar, garlic, thyme, 1 teaspoon salt and the pepper in a small bowl.
-
Pat the pork dry and rub it with the remaining tablespoon of oil. Sear in a hot skillet for per side until lightly browned.
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Set the pork on the empty side of the baking sheet and brush generously with half of the glaze.
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Roast for , brushing with the remaining glaze once halfway, until the pork reaches 145°F and the potatoes are tender and caramelized.
-
Rest the pork for , slice into medallions and serve over the potatoes, spooning over any pan juices.
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