Maple-Glazed Pork Tenderloin with Roasted Apples

Name: Maple-Glazed Pork Tenderloin with Roasted Apples
Cook time: 25 min
Yield: 4 servings
Ingredients: 6 g fine salt divided; 1 g black pepper divided; 20 ml olive oil divided; 20 g Dijon mustard divided; 30 ml maple syrup divided; 10 ml apple cider vinegar divided; 3 count garlic cloves minced; 2 g fresh thyme leaves picked from stems; 10 ml olive oil divided; 680 g pork tenderloin trimmed and patted dry; 10 g Dijon mustard divided; 15 ml maple syrup divided; 5 ml apple cider vinegar divided; 3 g fine salt divided; 1 g black pepper divided; 2 count firm apples cored and cut into 8 wedges each; 30 ml water for loosening the pan glaze if needed; 120 g baby kale or spinach washed and dried

Pork tenderloin is seared briefly, then roasted with apple wedges and a maple-Dijon glaze. The pan juices are reduced into a glossy finish, and the dish is served with quickly sautéed greens and warm roasted apples alongside the pork.

By Julienne

Maple-Glazed Pork Tenderloin with Roasted Apples

Cook time: 25 minutes

Servings: 4

Ingredients

6 g fine salt divided
1 g black pepper divided
20 ml olive oil divided
20 g Dijon mustard divided
30 ml maple syrup divided
10 ml apple cider vinegar divided
3 count garlic cloves minced
2 g fresh thyme leaves picked from stems
10 ml olive oil divided
680 g pork tenderloin trimmed and patted dry
10 g Dijon mustard divided
15 ml maple syrup divided
5 ml apple cider vinegar divided
3 g fine salt divided
1 g black pepper divided
2 count firm apples cored and cut into 8 wedges each
30 ml water for loosening the pan glaze if needed
120 g baby kale or spinach washed and dried

Instructions

Heat the oven to 220°C. Pat the pork dry, then season it all over with 6 g of the salt and 1 g of the pepper. In a small bowl, whisk together 20 ml of the olive oil, 20 g of the Dijon mustard, 30 ml of the maple syrup, 10 ml of the apple cider vinegar, the garlic, and the thyme. The glaze is smooth and the pork is evenly seasoned.
Heat the remaining 10 ml olive oil in the oven-safe skillet over medium-high heat. Sear the pork for 2 to 3 minutes per side until browned all over, about 6 to 8 minutes total. The outside is well browned but the center is still undercooked.
Brush the pork with half of the glaze, add the apple wedges to the skillet, and sprinkle the apples with the remaining 3 g salt and the remaining 1 g pepper. Roast for 12 to 15 minutes, stirring the apples once halfway through, until the pork reaches 60°C to 63°C in the center. The apples are softened at the edges and the pork temperature reads 60°C to 63°C.
Transfer the pork to a cutting board and rest for 5 to 7 minutes. If the skillet juices are very thick, add up to 30 ml water and set the pan over medium heat; simmer for 1 to 2 minutes to make a spoonable glaze. The juices coat a spoon lightly and the pork is ready to slice.
While the pork rests, put the greens in the hot skillet or a separate pan with the pan glaze or a splash of water if needed, and toss just until wilted, 1 to 2 minutes. Slice the pork, spoon the apples and glaze over the top, and serve the greens on the side. The greens are wilted but still bright, and the pork is juicy when sliced.