Maple Roasted Pork Tenderloin with Fall Vegetables
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The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
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.
Heinen’s Heritage Breed Duroc single pork tenderloin is marinated in a delightful blend of maple syrup, whole grain mustard, and aromatic herbs, capturing the essence of autumn. Paired with roasted apples, sweet potatoes, and Brussels sprouts, this dish brings together the best of the Fall harvest.
Why You’ll Love This Recipe
- It’s packed with flavor. Heinen’s pork is inherently flavorful because it comes from Heritage Breed Duroc animals that are prized for their premium genetics that result in unrivaled marbling, tenderness and flavor. Marinating Heinen’s Heritage Breed Duroc pork tenderloin further enhances the natural savory flavors.
- It features the best of Heinen’s Fall harvest produce. Local produce season at Heinen’s doesn’t end with summer. In fact, come September, Heinen’s Produce Department transforms into a Fall farmer’s market featuring the freshest seasonal root vegetables and apples from regional farms, both of which are used in this recipe. Combined with the the same garlicky-maple marinade used on the pork tenderloin, these vegetables are a true reflection of the season! .
- It’s perfect for entertaining. This marinated pork tenderloin can be prepped a day in advance and baked to serve warm on the day of your next Fall gathering! It’s easy to make a large batch to serve all of your guests. Elevate this delicious feast even further by pairing it with your favorite side dishes, like Heinen’s Daily Bites mashed potatoes or rice.
Maple Roasted Pork Tenderloin with Fall Vegetables
Cook time: 35min Prep time: 20min Total time: 55min
Servings: 4
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
Instructions
- 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.
