Maple Dijon Roast Pork Tenderloin* Recipe

Make the marinade

In a medium bowl, whisk together Dijon mustard, maple syrup, honey, apple cider vinegar, olive oil, minced garlic, thyme leaves, 1 tsp kosher salt, and 1/2 tsp black pepper until smooth.

Marinate the pork

Pat pork tenderloins dry with paper towels. Place in a zip-top bag or shallow dish and pour half of the marinade (about 3 tbs) over them, reserving the other half for basting and finishing. Massage marinade into pork to coat evenly. Refrigerate for 30 minutes to 4 hours (minimum 30 minutes recommended). Remove pork from refrigerator 20 minutes before cooking to take off chill.

Preheat oven and sear

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat with 1 tbsp olive oil. Season the pork lightly with the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper. When pan is hot and shimmering, place tenderloins in pan and sear, turning every 2 minutes, until all sides are golden brown, about 6–8 minutes total.

Prepare pears

While the pork sears, quarter the pears lengthwise and core them, leaving the skin on. Toss pear quarters with 1 tbsp melted butter, 1 tsp maple syrup, and 1/2 tsp lemon juice to prevent browning and add brightness.

Add pears to pan

After pork is seared, arrange pear quarters around the tenderloins in the same ovenproof skillet (or transfer pork to a roasting pan and arrange pears around it). Spoon a tablespoon of the reserved marinade over the pears.

Place the skillet in the preheated oven and roast until the pork reaches an internal temperature of 145°F (63°C), about 12–18 minutes depending on thickness. Halfway through cooking (after about 8–9 minutes), baste the pork and pears with another tablespoon of the reserved marinade. If you transferred to a roasting pan, baste with pan juices.

When the pork reaches 145°F, remove the skillet from the oven. Transfer pork to a cutting board and tent loosely with foil; let rest 8–10 minutes (temperature will rise a few degrees). Return pears to oven if they need additional caramelization for 3–5 minutes while pork rests.

Cook sweet potatoes

Place peeled and cubed sweet potatoes in a medium pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until very tender, about 12–15 minutes. Drain well.

Mash and season

Return drained sweet potatoes to the pot over low heat for 1 minute to dry. Remove from heat. Add 2 tbsp butter, 1/4 cup milk, 1 tsp maple syrup, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Mash with a potato masher or whisk until smooth and creamy. Adjust seasoning to taste and keep warm until plating.

Prepare vegetables

If using Brussels sprouts: trim and halve. If using carrots: peel and slice on the bias into 1/2-inch pieces. Toss chosen vegetable with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper.

Roast or sauté

Option A - Roast: Spread on a rimmed baking sheet and roast in the 400°F (200°C) oven alongside the pork for 12–18 minutes until tender and caramelized, shaking once. Option B - Pan-sauté: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add vegetables and cook, stirring occasionally, until browned and tender, about 8–12 minutes. Finish with a pinch of salt and pepper.

Make a quick pan sauce: Place the skillet with pear and pork drippings over medium heat (if you used a roasting pan, pour drippings into a small saucepan). Add the reserved marinade (about 1/4–1/2 cup) and simmer for 2–3 minutes, scraping up browned bits. Reduce slightly until syrupy. Taste and adjust with a pinch of salt or a squeeze of lemon if needed.

Slice the rested pork tenderloins into 1/2-inch slices. Arrange a scoop of mashed sweet potatoes on each plate, a portion of the roasted Brussels sprouts or carrots, and fan pork slices next to the pears. Spoon the reduced pan sauce and any warmed pears over the pork. Garnish with fresh thyme sprigs.