Maple Glazed Pork with Sweet Potatoes and Apples
Yield: Makes 6 servings
- 1 pound pork tenderloin
- 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
- 2 teaspoons whole-grain mustard
- 2 large sweet potatoes (about 1 1/4 pounds), peeled and cut into 1/2-inch-thick slice
- 2 large Fuji or similar apples (about 1 pound), peeled, cored and cut into 1-inch wedges
Position racks in upper and lower oven; heat oven to 450°F.
In a medium mixing bowl, combine syrup, vinegar, mustard, 1 teaspoon oil, 1 tablespoon thyme, 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Marinate pork in half of the mixture for at least four hours or overnight. Coat a rimmed sheet pan with cooking spray.
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 on pan. Roast on upper rack for about 15 minutes. Roast pork on lower rack until 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.