Maple Dijon Glazed Pork Apples

A juicy pork tenderloin coated in maple-Dijon glaze and paired with roasted apples always delivers crowd-pleasing comfort. This dish channels both sweet and tangy elements with every bite making it equally suited for a family dinner or a special occasion.

The first time I cooked this for my in-laws it vanished before I blinked and everyone wanted the recipe for their own fall dinner tables.

Ingredients

• Pork tenderloin: Look for one about a pound Pick smaller tenderloins for better tenderness
• Olive oil: Helps the pork sear for maximum flavor Choose extra virgin for richer taste
• Kosher salt: Balances the sweet glaze Go for coarse-grained for more control
• Freshly ground black pepper: Brings depth and just a hint of spice Always use fresh for best results
• Pure maple syrup: Opt for real maple not pancake syrup This adds authentic sweetness
• Dijon mustard: Delivers that signature tang French Dijon is great if available
• Whole-grain mustard: Lends texture and a mellow bite Pick one with visible seeds for rustic flair
• Apple cider vinegar: Lifts the glaze with acidity Choose raw unfiltered if possible
• Garlic: Minced fresh for extra aroma
• Dried thyme: Infuses an herbal touch Rub between your palms to release flavor
• Firm apples: Honeycrisp or Granny Smith keep their shape beautifully
• Unsalted butter: Melted butter helps apples caramelize Clarified butter is great if you want no milk solids
• Ground cinnamon: Melds wonderfully with apples and pork Freshly bought is best
• Brown sugar: Brings out deep molasses notes Look for fresh soft brown sugar
• Salt: Just a little to balance the apple sweetness

Instructions

Preheat the Oven:

Set your oven to four twenty five degrees Fahrenheit Two twenty Celsius Prep a baking sheet with parchment or a light coating of oil so nothing sticks during roasting

Season and Sear the Pork:

Pat the pork dry with paper towels for an even crust Sprinkle evenly with salt and pepper Warm olive oil in a large ovenproof skillet over medium-high When the oil shimmers add the pork Sear all sides until you see a deep golden crust two to three minutes per side This step locks in juices

Make the Maple Dijon Glaze:

In a small bowl whisk together the maple syrup Dijon mustard whole-grain mustard apple cider vinegar minced garlic and thyme Blend thoroughly This is your tangy-sweet glaze and it smells amazing

Glaze and Prep:

Brush half the glaze right over the hot seared pork covering it from end to end

Toss the Apples:

In a separate bowl mix apple wedges with the melted butter cinnamon brown sugar and a good pinch of salt Coat each piece so they will caramelize perfectly

Arrange for Roasting:

Nestle the apples evenly around the pork either right in the skillet or on your prepped baking sheet Spread them out to roast evenly

Roast to Perfection:

Slide skillet or sheet into the hot oven Roast for eighteen to twenty two minutes stirring the apples halfway Check the thickest part of the pork for an internal temp of one forty five Fahrenheit sixty three Celsius Every oven can be a little different so feel free to check early

Rest and Finish:

Transfer the pork to a cutting board Let it sit for five minutes so juices redistribute Brush with your remaining glaze

Slice and Serve:

Slice the pork into coins arrange on plates alongside the roasted apples and drizzle with any pan juices

I am genuinely hooked on pure maple syrup for its real woodsy sweetness It turns a simple glaze into something that feels like autumn in every bite My kids use the apples as little scoops for the pan sauce so there are never any leftovers

Storage Tips

Leftover pork and apples can stay fresh in the fridge for up to three days For best taste slice only what you plan to eat reheat gently in a skillet with a splash of broth to keep things juicy Freezing works well for pork but apples may soften a lot on thawing try to enjoy those fresh if possible

Ingredient Substitutions

Pears hold up beautifully if apples are out switch to red or Bosc pears for lovely sweetness Honey can swap for maple syrup in a pinch just use a little less and add an extra splash of vinegar to brighten No whole grain mustard Try all Dijon but add half a teaspoon of mustard seeds if you have them for extra texture

Serving Suggestions

Pile slices of this pork atop creamy mashed potatoes or earthy roasted sweet potatoes A crunchy green salad with walnuts and goat cheese pairs beautifully with the tangy glaze Love a wine pairing A dry Riesling or light Pinot Noir is heavenly

Cultural and Seasonal Context

This dish is rooted in North American fall cooking highlighting orchard apples and local maple syrup If making in spring try tart green apples and fresh thyme for a lighter twist or add roasted root vegetables like carrots for extra color

Seasonal Adaptations

Swap apples for ripe pears when in season for a subtle floral note Try local wildflower honey instead of maple in late spring Use fresh thyme from the garden when available for softer herbal flavor

Recipe Notes

Taste your glaze before brushing and adjust the vinegar for your perfect tang Let pork rest to avoid dry slices patience is key A meat thermometer is your best friend for juicy not overcooked tenderloin

Success Stories

My sister made this for a weekend friendsgiving and texted me that even the kids went back for seconds The leftovers turned into amazing sandwiches with a swipe of extra mustard Once I tried tossing in a handful of cranberries with the apples for a tart pop It was a hit at our holiday dinner

Freezer Meal Conversion

To make a freezer meal prepare and sear the pork then cool and wrap tightly with half the glaze in a freezer bag Freeze the raw prepped apples in a second bag Thaw overnight in the fridge arrange in a skillet and roast as directed For freezer lunches slice cooked pork and freeze in individual servings add extra glaze before reheating

This crowd-pleasing pork tenderloin is both elegant and simple for cooks of all levels. Each serving is guaranteed to bring cozy warmth and plenty of compliments.

Common Recipe Questions

→ How do I prevent the pork from drying out?

Allow the pork to rest after roasting, and avoid overcooking by using a meat thermometer to check for 145°F (63°C) internal temperature.

→ Can I substitute apples with another fruit?

Pears work well as a substitute, offering a similar texture and sweetness that complements the maple-Dijon glaze.

→ What type of apples should I use?

Firm, tart varieties like Honeycrisp or Granny Smith hold up well during roasting and balance the dish’s sweetness.

→ Is this dish gluten-free?

Yes, just make sure the Dijon and whole-grain mustards used are labeled gluten-free to suit dietary needs.

→ What pairs well as a side?

Roasted potatoes or a vibrant green salad complement the savory-sweet flavors of the main dish perfectly.

→ Can I add extra flavor to the glaze?

A splash of bourbon can be added to the glaze for richer depth and subtle warmth.