Maple Roasted Pork Tenderloin with Fall Veggies

Step 1

Whisk together apple cider vinegar, olive oil, soy sauce (or coconut aminos), maple syrup, whole grain mustard and pepper until well combined into a marinade.

Step 2

Place pork tenderloin in a large freezer bag and pour marinade over it. Let marinate in the fridge for at least 1 hour to overnight.

Step 3

Remove pork tenderloin from the fridge and place on a paper towel lined plate. *Do not throw away the marinade!*Gently pat dry and allow the meat to sit at room temperature for at least 15-20 minutes while you prep the veggies.

Step 4

Preheat oven to 375 degrees F.Prep the Brussel sprouts, onion and apples and place in a mixing bowl. Pour the leftover marinade on top of the veggies and mix to coat. Set aside.

Step 5

Once the pork tenderloin has come to room temperature heat a couple tablespoons of olive oil over high heat in a cast iron pan (or other oven safe skillet) until hot and shimmering.Season all sides of the pork with a little salt and pepper and then carefully place in the preheated pan.*You should immediately hear a sizzle (if you don't, the pan is not hot enough).*Sear for approximately 1 minute on all 4 sides until golden brown.

Step 6

Once pork is finished searing take the pan off the heat and use a slotted spoon to transfer veggies and apples to the skillet.*Note* You can move the pork around so that it sits on top of the veggies or is nestled in the middle, your choice.

Step 7

Take the remaining marinade (from the bowl of veggies) and pour over the top of the pork tenderloin.

Step 8

Place the skillet in the preheated oven and roast at 375 degrees F until veggies are tender and pork reaches an internal temperature of 145 degrees F, around 30-40 minutes.*Note* Because of varying sizes of pork tenderloins the best way to ensure your meat is properly cooked is to use a quick read meat thermometer.

Step 9

Remove skillet from the oven and use tongs to place pork on a cutting board or plate. Loosely cover the tenderloin with aluminum foil and allow it to rest for approximately 5-8 minutes.Then using a slotted spoon (so that you do not pick up the juices from the pan), transfer cooked veggies and apples to a serving dish and cover with foil to keep warm.

Step 10

While your pork is resting, add a knob of butter (about ½-1 tbsp) to the remaining juices in the pan and bring to a boil over medium-high heat on the stove.

Step 11

Simmer and reduce the sauce for around 3-4 minutes until it has thickened up to your desired consistency.

Step 12

Slice the pork and serve with the roasted veggies and apples and, if desired, a side of your choice (I recommend mashed sweet potatoes), pouring the pan sauce over the top of everything. Enjoy!