Maple Roasted Pork Tenderloin with Fall Vegetables

Maple Roasted Pork Tenderloin with Fall Vegetables

As the crisp autumn air settles in and leaves begin to turn, there’s no better time to embrace the flavors of Fall. This maple roasted pork tenderloin paired with colorful fall vegetables makes a balanced and flavorful centerpiece for a seasonal weeknight meal or gathering.

Yoko Segawa of Yoko’s Kitchen

Recipe - Heinen's of Rocky River

Maple Garlic Marinated Pork Tenderloin with Fall Vegetables

Prep Time20 Minutes

Servings3

Cook Time35 Minutes

Ingredients

2 lbs. Heinen's Heritage Breed Duroc single pork tenderloin

¼ cup Heinen's extra virgin olive oil, plus more for searing

⅓ cup Heinen's pure organic maple syrup

⅓ cup whole grain mustard

⅓ cup soy sauce

5 garlic cloves, minced

1 lemon, zested and juiced

A dash of black pepper

2 rosemary sprigs

5 thyme sprigs

1 apple, sliced

1 sweet potato, cubed

1 red onion, cut into wedges

1 cup Brussels sprouts, halved

Directions

In a bowl, whisk together the olive oil, maple syrup, mustard, soy sauce, garlic, lemon zest, lemon juice, and black pepper. Set this marinade aside.
Place the pork tenderloin in a plastic bag and pour the marinade over it. Add the rosemary and thyme. Seal the bag and let the pork marinate in the refrigerator for at least 3 hours, preferably overnight.
When you’re ready to cook the pork, preheat the oven to 375°F.
Remove the pork from the marinade. Set the pork aside until ready to use. Add the apple, sweet potato, onion, and Brussels sprouts to the marinade and re-seal the bag. Shake the bag to coat the vegetables with the marinade.
Heat some olive oil in an oven-safe skillet over medium-high heat. Add the pork and sear all sides until golden brown.
Scoop the vegetables out of the bag and add to the skillet, around and under the pork. Pour the remaining marinade over the pork. Bake at 375°F for 30–40 minutes, until the inner temperature reaches 145°F.
Remove the skillet from the oven. Let the pork rest for 5–10 minutes before slicing. After removing the pork and vegetables, reduce the marinade, if necessary, for 5–10 minutes.

20 minutes

Prep Time

35 minutes

Cook Time

Servings

Shop Ingredients

Makes 3 servings

2 lbs. Heinen's Heritage Breed Duroc single pork tenderloin

Heinen's Rosemary Balsamic Pork Tenderloin, 1 Pound

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$8.99 avg/ea$8.99/lb

¼ cup Heinen's extra virgin olive oil, plus more for searing

Genova Albacore Tuna in Olive Oil Low Sodium, 5 Ounce

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$3.19$0.64/oz

⅓ cup Heinen's pure organic maple syrup

Keim's Pure Ohio Maple Syrup, 32 Ounce

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$21.39$0.67/oz

⅓ cup whole grain mustard

Cleveland Mustard Co. Brown Mustard, 9.5 Ounce

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$3.69$0.39/oz

⅓ cup soy sauce

Kikkoman Soy Sauce, 15 Ounce

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$4.79$0.32/oz

5 garlic cloves, minced

Bulk Garlic, 0.15 Pound

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$0.60 avg/ea$3.99/lb

1 lemon, zested and juiced

Lemons, 1 Each

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$0.79

A dash of black pepper

Beef Kabob with Black Pepper Marinade, 0.8 Pound

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$11.59 avg/ea$14.49/lb

2 rosemary sprigs

Rosemary Bread, 14 Ounce

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$3.99$0.28/oz

5 thyme sprigs

Fresh Thyme, 0.75 Ounce

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$3.19$4.25/oz

1 apple, sliced

Fuji Apples, 0.5 Pound

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$1.00 avg/ea$1.99/lb

1 sweet potato, cubed

Sweet Potatoes, 0.75 Pound

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$0.97 avg/ea$1.29/lb

1 red onion, cut into wedges

Red Onions, 0.85 Pound

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$1.69 avg/ea$1.99/lb

1 cup Brussels sprouts, halved

Brussels Sprouts, 1 Pound

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$3.99/lb$3.99/lb

Directions

In a bowl, whisk together the olive oil, maple syrup, mustard, soy sauce, garlic, lemon zest, lemon juice, and black pepper. Set this marinade aside.
Place the pork tenderloin in a plastic bag and pour the marinade over it. Add the rosemary and thyme. Seal the bag and let the pork marinate in the refrigerator for at least 3 hours, preferably overnight.
When you’re ready to cook the pork, preheat the oven to 375°F.
Remove the pork from the marinade. Set the pork aside until ready to use. Add the apple, sweet potato, onion, and Brussels sprouts to the marinade and re-seal the bag. Shake the bag to coat the vegetables with the marinade.
Heat some olive oil in an oven-safe skillet over medium-high heat. Add the pork and sear all sides until golden brown.
Scoop the vegetables out of the bag and add to the skillet, around and under the pork. Pour the remaining marinade over the pork. Bake at 375°F for 30–40 minutes, until the inner temperature reaches 145°F.
Remove the skillet from the oven. Let the pork rest for 5–10 minutes before slicing. After removing the pork and vegetables, reduce the marinade, if necessary, for 5–10 minutes.