One of the tried and true pairings of them all is pork and apples. This Roasted Sage Pork Tenderloin gives you exactly that. A one pan roasted dinner that combines the tasty flavors of apples, pork, mustard, and herbs all together. A simple marinade for the meat, and some veggies on the side. A quick weeknight dinner for these coazy fall evenings.
The safe mustard marinade is truly delicious. It uses apple cider vinegar, stone ground mustard, and freshly chopped sage. (I’ve been loving sage lately, and putting it in everything!) Add a dash of honey and this will coat the pork beautifully, infusing those zingy flavors into the meat.
As for the vegetables, I’m a huge fan of roasting a mixture of yellow potatoes and sweet potatoes. I find they compliment each other so well, and they roast up to have the perfect texture. You are welcome to use other root vegetables instead if you prefer – carrots or parsnips would also work really well.
But what ever you choose to use, make sure that you include the apples! These roasted apples come out fork tender, and they absorb the herbal aromatics from the marinade and rosemary. No need for an additional sauce when you have these sweet nuggets of flavor in each bite! I use honey crisp apple, but any hearty, dense apple will work well. Give this Roasted Sage Pork Tenderloin a go and let me know what you think!
Roasted Sage Pork Tenderloin
Ingredients
- 1-2 lbs. Pork tenderloin
- 1/2 Yellow onion
- 2 Apples
- 1/2 lb. Roasting potatoes
- 1 1/2 Cups Sweet potato
- 1-2 Tbsp Olive oil
- 2 Rosemary sprigs
- Salt and pepper
Sage Mustard Marinade
- 2 Tbsp Apple cider vinegar
- 2 Tbsp Stone ground mustard
- 1 Tbsp Fresh sage minced
- 1/2 Tbsp Honey
- 1/2 Tbsp Olive oil
- Salt and pepper
Instructions
- Preheat oven to 425 degrees F.
- Chop the onion, apples, potatoes and sweet potato into large pieces, about 1 inch cubes. Place in large bowl, drizzle with olive oil, salt and pepper, and stir.
- In a small bowl, whisk together the ingredients of the marinade until well combined. Place pork tenderloin in center of baking dish. Rub marinade on all sides, thoroughly coating the meat.
- Place vegetables around the pork, on all sides. Add in a few rosemary sprigs.
- Place in preheated oven and roast for 25-30 minutes, or until the pork reads 145 degrees. Broil for 2 minutes before removing and letting rest. Slice, and serve.
