Roasted Pork Tenderloin with Herbed Mustard & Roasted Apples and Fall Vegetables
This easy weeknight meal is fancy enough for date night and is finished with an easy pan gravy. Prep it in 15 minutes and let the oven do the rest!
Ingredients
- 1 Pork Tenderloin 1 - 1.25lbs
- 2 tablespoon Dijon Mustard
- 2 teaspoon Herbes de Provence
- 1 bulb Fresh Fennel
- 5-6 Carrots
- 2 Apples firm, tart variety
- 1 large Yellow Onion
- 4 sprigs Fresh Rosemary
- 2-3 tablespoon Olive Oil
- Kosher Salt and Fresh Cracked Pepper to taste
- ½ C White Wine
- 1 tablespoon Butter
Instructions
- Move one oven rack to the upper third of the oven and one at about the middle. Preheat oven to 450F. Line a sheet pan with parchment for easy clean up.
- Trim pork tenderloin of all silver skin and excess fat. Season liberally with kosher salt and pepper on all sides. Place in a cast iron skillet (or oven safe skillet).
- In a small bowl, mix mustard and herbes de provence together. Using a pastry brush, evenly brush the top and sides of the tenderloin with the mustard mix and allow to marinate while you prepare the vegetables.
- Remove root bottom of fennel, then thinly slice into ½" slices. Peel and slice onion into ½" vertical slices. Core apple and cut into ½" slices. Peel (optional) and roll cut carrots into ½" pieces. Strip rosemary leaves from stems.
- Put all veggies and rosemary on a parchment lined sheet pan and drizzle with a few glugs of olive oil. Season with kosher salt and pepper, then toss to coat. Spread vegetables out evenly and place in 450F oven on middle rack for 30 minutes.
- After 30 minutes, turn oven broiler on high (500F). Place pork tenderloin on top rack for 10-15 minutes, or until mustard crust is golden brown and the internal temperature of the pork reaches 145F. Remove pork and vegetables from oven. Place pork on a cutting board and tent with foil for 5 minutes to rest.
- Place cast iron pan on burner over medium heat, being careful of the handle. It's still very hot from the oven! Pour in white wine and use a spatula to loosen up the fond (browned bits) stuck to the bottom. Bring to a simmer for about 2-3 minutes, until alcohol has burned off. Remove from heat and add butter, stirring constantly to keep the pan gravy from breaking.
- Slice pork tenderloin on the bias into ½" thick pieces. Serve a few slices with a hefty spoonful of veggies and a drizzle of pan gravy. Enjoy!
Notes
- We served ours with garlic mashed potatoes and weren't sorry about it. To make garlic mashies, simply add a few cloves of garlic to the potato boiling water. Strain the water, add cream, butter, salt and pepper to taste and mash the garlic right in! If you want to be extra fancy about it, a potato ricer will yield the fluffiest potatoes.
Nutrition
Calories: 516kcalCarbohydrates: 19gProtein: 64gFat: 18gSaturated Fat: 5gCholesterol: 202mgSodium: 289mgPotassium: 1635mgFiber: 5gSugar: 10gVitamin A: 8649IUVitamin C: 12mgCalcium: 74mgIron: 4mg
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