Roasted Pork Tenderloin with Creamy Mustard Sauce and Honey-Roasted Apples

This sheet pan dinner brings together tender pork tenderloin, colorful roasted vegetables and sweet honey-roasted apples for a meal that’s both comforting and elegant. The creamy mustard sauce adds a tangy finish that ties everything together beautifully.

Roasting fruit might be new to you, but it’s a game-changer. As the apples caramelize, their natural sugars deepen, creating a savory-sweet contrast that complements the rich pork and earthy vegetables. This recipe is simple enough for a weeknight yet impressive enough for company.

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Ingredients

10 ounce Pork FiletView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

0.05 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with rack in top position. Wash and dry produce. Dice potatoes into ½-inch pieces. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel and cut onion into ½-inch-thick wedges. Strip rosemary leaves from stems; finely chop until you have 2 tsp. Halve, core and cut apple into ½-inch-thick wedges. Trim and discard woody bottom ends from asparagus.
2. On a baking sheet, toss potatoes, carrots and onion with a drizzle of oil, chopped rosemary, half the Fry Seasoning, salt and pepper. Roast on top rack for 10 minutes.
3. Pat pork dry with paper towels; season all over with remaining Fry Seasoning, salt and pepper. Rub with a drizzle of oil. After 10 minutes, add pork to the same sheet. Carefully toss apple with the vegetables. Return to top rack and roast until veggies and apple are browned and tender and pork is cooked through, 18-22 minutes more.
4. Meanwhile, in a small bowl, combine mayonnaise, honey and mustard. Season with salt and pepper.
5. Once pork is done, transfer to a cutting board and let rest at least 5 minutes, then thinly slice crosswise. (Optional: For extra-crispy veggies, broil on high for 2-3 minutes while pork rests.)
6. Divide pork, roasted vegetables and apple between plates. Serve with creamy mustard sauce on the side for dipping.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin or pork chops can be substituted, but adjust cooking time accordingly to ensure they are cooked through.

Can I make this recipe dairy-free?

Yes, the recipe is naturally dairy-free. Just ensure your mayonnaise and mustard are dairy-free.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.