This simple and savory dish of sweet apples and brown sugar along with the robust flavors of sage, fresh pork tenderloin and fall vegetables cooked in just one pot can serve as a great weekday meal or as a delicious protein for your holiday table.
I’m always up for trying new things in the kitchen. Having fun with meals is something I love to do! Something I don’t like so much is the clean up, and a kitchen full of used pots and pans, or just the thought of it, is sometimes enough to divert my attention from a new recipe. So when I can make a great meal in just one pot, well, let’s just say that’s totally my jam. Errr, you know that I mean.
When Smithfield asked me to create a warm and cozy recipe with, I was happy to experiment… in one pot of course! Their all natural pork tenderloin really serves this recipe well and I like that it is free of all added steroids, hormones or artificial ingredients and of course the meat is raised right here in the U.S. My One Pan Roasted Pork Tenderloin with Apples, Sage and Fall Vegetables is a great way to enjoy this naturally tender and juicy protein and all together it really makes a filling and complete meal.
Ready to dive right in? I know you will be once this starts cooking up in your kitchen and your house smells AMAZING!!
- 1-1.5lb pork tenderloin
- Salt and pepper to taste
- Olive oil
- 4 tbsp Apple juice
- 1 tbsp + 1 tsp Apple cider vinegar
- 1 tbsp Brown sugar
- 1 tsp Dijon mustard
- Fresh Sage – 8 leaves, chopped (roughly one tablespoon)
- 2 Granny Smith apple
- 3 carrots (or use 2 handfuls of baby carrots)
- 1 onion
- 8 redskin potatoes
- Pre-heat oven to 400°F.
- Cover the pork tenderloin lightly with olive oil, then season with salt, pepper and paprika. Place fat-side down, in the center of a 9X13 baking dish.
- Wash, peel and chop the apple and vegetables.
- In a large bowl, toss the vegetables with the 1 tsp apple cider vinegar, 1 tsp olive oil, 1/8 tsp salt, 1/8 tsp pepper, and 2 tbsp apple juice.
- Arrange in the baking dish, around the pork. Place in oven.
- While pork and vegetables are roasting, mix up the sauce/glaze. Combine 2 tbsp apple juice, 1 tbsp brown sugar, 1 tbsp apple cider vinegar and 1 tsp Dijon mustard.
- Roast pork and vegetables for 30 minutes, then flip the tenderloin fat-side up. Cover pork with half the sauce, stir the veggies, and return to the oven.
- Roast for another 5-20 minutes. (A thermometer inserted into the thickest part should read 63°C or 145°F.)
- Remove from oven, brush with additional glaze and allow to rest for 5 minutes before serving.
- Serve and enjoy!
This recipe was created as part of a sponsored post for SheSpeaks and Smithfield. Recipe, ideas, tips and opinions are all my own.