Roasted Pork, Veggies, & Apples
About This Recipe
It’s fall in Maine. There is a crispness in the air, nights are getting cooler, the leaves are changing color, and it’s time to pull out your favorite flannel plaids. It is also time to enjoy a meal of harvested warm roasted veggies, apples, and pork. This recipe calls for potatoes and carrots but you could easily add or replace with other vegetables like sweet potatoes, parsnips, and butternut squash.
Ingredients & Instructions
24 oz potatoes (your preference … I used little red potatoes) chopped into ½ inch cubes
12 oz carrots sliced on diagonal 1//2 inch thick slices
2 small red onions or 1 large peeled, cut into thick wedges
4 tsp finely chopped rosemary leaves (4-6 sprigs of rosemary with leaves stripped and finely chopped)
2 apples (any cooking variety) sliced into ½ inch thick wedges -- no need to peel
2 tsp garlic powder for seasoning mix
2 tsp onion powder for seasoning mix
2 tsp paprika for seasoning mix
20 oz pork tenderloin
8 tbsp mayonnaise for creamy mustard sauce
2 tbsp honey for creamy mustard sauce sauce
3 tbsp Dijon mustard for creamy mustard sauce
Salt and pepper to taste
2-3 tbsp cooking oil
Move oven racks to top and middle positions, and preheat oven to 450 degrees. While oven is heating, prepare all veggies and apples, chopped and sliced.
Make seasoning mix by combining in a small bowl the garlic and onion powders and paprika.
Toss potatoes, carrots, and onion, and divide veggie mixture on two baking sheet pans. Drizzle each pan with 1 tbsp oil, sprinkle with 2 tsp chopped rosemary and 1/4 of the seasoning mix. Salt and pepper to taste. Place pans on upper and middle racks. Roast for 10 minutes.
While veggies roast, pat pork dry with paper towels and season all over with remaining seasoning mix, salt and pepper and rub with a drizzle of oil.
Once veggies have roasted 10 minutes, add sliced apples to one baking sheet and the pork to the other. Place baking sheet with pork on upper rack in oven.
Continue cooking till pork is cooked through (internal temperature of 145 degrees) and veggies and apples are browned and tender. 20-24 minutes
To make the sauce, combine the mayonnaise, honey and mustard. Season with salt and pepper.
Once pork is cooked, transfer to a cutting board to rest for 5 minutes. Slice crosswise.
Serve veggies and pork with creamy mustard dipping sauce. Enjoy.
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