Maple Dijon Glazed Pork Apples (Print Version)
Juicy pork tenderloin glazed in maple-Dijon, served alongside caramelized roasted apples for savory-sweet perfection.
# What You’ll Need:
→ Pork
01 -
1 pork tenderloin (approximately 1 to 1.25 pounds)
02 -
1 tablespoon olive oil
03 -
1 teaspoon kosher salt
04 -
0.5 teaspoon freshly ground black pepper
→ Glaze
05 -
3 tablespoons pure maple syrup
06 -
2 tablespoons Dijon mustard
07 -
1 tablespoon whole-grain mustard
08 -
1 tablespoon apple cider vinegar
09 -
1 clove garlic, minced
10 -
0.5 teaspoon dried thyme
→ Roasted Apples
11 -
2 large firm apples, such as Honeycrisp or Granny Smith, cored and cut into thick wedges
12 -
1 tablespoon unsalted butter, melted
13 -
0.5 teaspoon ground cinnamon
14 -
1 tablespoon brown sugar
15 -
Pinch of salt
# How to Make It:
01 -
Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it for roasting.
02 -
Pat pork tenderloin dry. Season evenly with kosher salt and black pepper. Heat olive oil in a large ovenproof skillet over medium-high heat. Sear pork on all sides until golden brown, about 2 to 3 minutes per side. Remove skillet from heat.
03 -
In a small mixing bowl, whisk together maple syrup, Dijon mustard, whole-grain mustard, apple cider vinegar, minced garlic, and dried thyme until well combined.
04 -
Brush half of the maple-Dijon glaze over the seared pork tenderloin, coating all surfaces.
05 -
Toss apple wedges with melted unsalted butter, ground cinnamon, brown sugar, and a pinch of salt until evenly coated.
06 -
Arrange prepared apple wedges around the glazed pork in the skillet, or transfer both pork and apples to a lined baking sheet.
07 -
Transfer the skillet or baking sheet to the preheated oven. Roast for 18 to 22 minutes, or until the pork reaches an internal temperature of 145°F. Stir apples halfway through roasting for even caramelization.
08 -
Remove pork from the oven and transfer to a cutting board. Rest for 5 minutes to retain juices.
09 -
Brush pork with the remaining glaze. Slice and serve alongside the roasted apples.
# Additional Tips:
01 -
Incorporate a splash of bourbon into the glaze for a complex flavor, or substitute pears for apples if preferred.
02 -
Pairs well with roasted potatoes, green salads, or a dry Riesling or Pinot Noir.