Name: Sheet-Pan Maple Dijon Pork Tenderloin with Sweet Potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 pork tenderloins, 2 to 2 1/2 pounds total, trimmed; 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes; 2 medium firm apples, cored and cut into 1-inch wedges; 12 ounces fresh green beans, trimmed; 3 tablespoons olive oil, divided; 3 tablespoons pure maple syrup; 2 tablespoons Dijon mustard; 1 tablespoon apple cider vinegar; 1 teaspoon garlic powder; 1 teaspoon dried thyme; 1 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided

Sheet-Pan Maple Dijon Pork Tenderloin with Sweet Potatoes

Juicy pork tenderloin roasts alongside caramelized sweet potatoes, crisp-tender green beans, and apples in a savory maple-Dijon glaze. Staggering when each ingredient goes onto the pan allows the vegetables and pork to finish at the same time without overcooking either one. The combination of pork, apples, maple, mustard, and thyme makes this an easy family dinner with the flavors of a cozy fall meal and the convenience of one-pan cleanup.

Prep

20 min

Cook

40 min

Total

60 min

Servings

Difficulty

easy

Cuisine

American

Instructions

Preheat the oven to 425°F and lightly coat a large rimmed sheet pan with cooking spray or line it with parchment paper.

Place the sweet potatoes on the sheet pan and toss them with 1 1/2 tablespoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

Spread the sweet potatoes into a single layer and roast for 15 minutes.

While the potatoes begin roasting, whisk together the maple syrup, Dijon mustard, apple cider vinegar, garlic powder, thyme, remaining 1 1/2 tablespoons olive oil, remaining 3/4 teaspoon salt, and remaining 3/8 teaspoon black pepper.

Pat the pork tenderloins dry with paper towels.

Remove the sheet pan from the oven and push the sweet potatoes toward the outer edges.

Place the pork tenderloins in the center of the pan and brush them generously on all sides with approximately half of the maple-Dijon mixture.

Toss the apple wedges with approximately 1 tablespoon of the remaining glaze and arrange them around the pork.

Return the pan to the oven and roast for 10 minutes.

Remove the pan again and add the green beans. Toss them carefully with the sweet potatoes and any glaze remaining on the pan.

Brush the pork with the remaining maple-Dijon mixture.

Roast for another 12 to 18 minutes, until the pork reaches 145°F in the thickest portion and the sweet potatoes are tender.

Transfer the pork to a cutting board and let it rest for 10 minutes before slicing.

If the green beans or sweet potatoes need additional browning, return the sheet pan to the oven while the pork rests.

Slice the pork across the grain into approximately 1/2-inch slices.

Serve the sliced pork with the roasted sweet potatoes, apples, and green beans, spooning any pan juices over the top.

Recipe Notes

Pork tenderloins vary in thickness, so internal temperature is more reliable than cooking time alone.

Remove the pork at 145°F and allow it to rest for 10 minutes. The resting period keeps the meat juicy and allows the juices to redistribute.

Cut the sweet potatoes into uniform 1-inch pieces so they become tender within the allotted roasting time.

Use firm apples that hold their shape when heated, such as Honeycrisp, Pink Lady, or Braeburn.

Do not add the green beans at the beginning or they can become overcooked before the sweet potatoes are tender.

Refrigerate leftovers in an airtight container for up to 4 days.

Reheat pork gently so it does not dry out. A covered skillet over low heat works especially well.

Cooked pork can be frozen for up to 2 months, although the roasted apples and green beans have the best texture when eaten fresh.

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