This sweet and savory recipe for 6 is sure to excite the taste buds of your family and friends.
- 1 lb pork tenderloin, tied with cooking twine, if desired
- 3 teaspoons canola oil, divided
- 2 tablespoons chopped fresh thyme, divided
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- Vegetable oil cooking spray
- 2 tablespoons maple syrup
- 1 tablespoon cider vinegar
- teaspoons whole-grain mustard
- 2 large sweet potatoes (about 1 1/4 lb), peeled and cut into 1/2-inch-thick slices
- 2 large Fuji or similar apples (about 1 lb), peeled, cored and cut into 1-inch wedges
- Position racks in upper and lower oven; heat oven to 450°.
- Coat pork with 1 tsp oil; sprinkle with 1 tbsp thyme, 1/4 tsp salt and 1/4 tsp black pepper.
- Coat a rimmed sheet pan with cooking spray. Place pork in center of pan; roast on upper rack until browned, 10 minutes.
- In a bowl, combine syrup, vinegar and mustard.
- In another bowl, toss sweet potatoes and apples with remaining 1 tbsp thyme, 2 tsp oil, 1/2 tsp salt and 1/4 tsp black pepper; spread in a single layer around pork on pan.
- Coat pork with half syrup mixture; place pan on lower rack; roast until pork’s internal temperature reaches 145°, 10 to 15 minutes.
- Transfer pork to a plate; cover loosely with foil; let rest 10 minutes.
- Turn sweet potatoes and apples; continue roasting until tender, 8 to 10 minutes.
- Spoon remaining syrup mixture over pork; slice and serve with sweet potatoes and apples.
483 calories per serving, 28 g fat (4 g saturated), 41 g carbs, 5 g fiber, 18 g protein
Reblogged from: Kana Okada