Maple Dijon Pork Tenderloin with Apples

Ingredients

• 1¼ lb / 570 g Pork tenderloin, silver skin trimmed
• 2 medium Firm apples, such as Honeycrisp or Granny Smith, cored and cut into wedges
• 2 Tbsp Olive oil
• 2 Tbsp Pure maple syrup
• 1 Tbsp Dijon mustard
• 2 Garlic cloves, minced
• 1 tsp Fresh rosemary, chopped (or ½ tsp dried)
• 1 tsp Fresh thyme leaves (or ½ tsp dried)
• ¾ tsp Kosher salt
• ½ tsp Black pepper

Method

1. Heat the oven to 425°F / 220°C. Line a rimmed sheet pan with parchment, or oil the pan lightly.
2. Pat the tenderloin dry. If a strip of silver skin is still on it, slide a knife under that membrane and peel it off. A long tenderloin can be cut in half crosswise so both pieces lie flat on the pan.
3. Stir the olive oil, maple syrup, Dijon, garlic, rosemary, thyme, salt, and pepper in a bowl until the mustard and syrup are evenly mixed.
4. Toss the apple wedges with about one third of that mixture. Spread them on the pan in a single layer.
5. Rub the rest of the mixture over the pork. Set the pork in the middle of the pan, with the apples around it. Leave a little space so the meat roasts instead of steaming.
6. Roast 22–28 minutes. The thickest part of the pork should read 145°F / 63°C. The apples should be tender, with browned edges. If the apples look dry halfway through, spoon a little of the pan juice back over them. Do not add extra syrup on the hot pan, or it can scorch.
7. Move the pork to a board and rest it 5 minutes. Slice it into medallions. Spoon the apples and the pan juices over the slices.

Nutrition

Kitchen estimate only, not lab-verified. A pork tenderloin with roasted apples and a thin maple-mustard coat. The cut of the tenderloin and the spoon of syrup move the numbers.

Guest diet / allergy swaps

Short kitchen notes for guests. A fuller gluten-free or dairy-free ingredient list, when we have one, is in the panels below.

• Dairy-free

  As written there is no butter, milk, or cheese. The coat is olive oil, maple syrup, and Dijon. Do not brush the pork with butter before it goes in the oven.

  • United States: Olive oil is the fat. Do not finish the slices with butter.
  • United Kingdom: The same oil coat. Leave butter off the plate.

• Gluten-free style

  The pan does not call for wheat, barley, or rye. Dijon is mustard seed, vinegar, and salt, sometimes wine. A few flavored mustards add wheat flour. Read the jar and skip one that lists wheat. Pure maple syrup is sap boiled down. Skip a pancake syrup that lists wheat or malt.

  • United States: The sheet pan has no flour or breadcrumbs. Read the Dijon jar and the maple bottle. Skip a mustard or pancake syrup that lists wheat or malt.
  • United Kingdom: Same note. A mustard or syrup that lists wheat does not belong on this pan.

• No alcohol

  Many Dijon mustards are made with white wine. Use the same amount of yellow mustard, or a Dijon whose label does not list wine. The coat will taste a little sharper.

  • United States: Many Dijon jars list white wine. Yellow mustard, or a Dijon without wine on the label, is the swap.
  • United Kingdom: Check the mustard label for wine. A wine-free mustard keeps the coat.

• No pork

  This recipe is the tenderloin. A turkey tenderloin can use the same coat and the same 145°F / 63°C check. A chicken breast needs 165°F / 74°C and may finish sooner, so start checking earlier. Read those packages.

• Low-sodium friendly

  Use ¼ tsp salt. Dijon is salty on its own, so 2 tsp mustard instead of 1 Tbsp keeps the coat and cuts some of that salt. This is a kitchen note, not a low-sodium diet.

• No apples

  Roast the pork with the same coat and leave the apples off. Add 2 Tbsp water to the pan before it goes in so the glaze does not scorch. The pan will have less juice.