Apple-mustard pork tenderloin & carrots

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Pork tenderloin1 1/2 lb
• Carrots1 lb
• Crisp apples2
• Dijon mustard3 tbsp
• Maple syrup2 tbsp
• Apple cider vinegar1 tbsp
• Garlic3 cloves
• Fresh rosemary1 tbsp
• Olive oil2 tbsp

How dinner comes together

1. 1

   Heat the oven to 425°F. Cut the carrots into slim sticks, core the apples and cut them into thick wedges.

2. 2

   Whisk the Dijon, maple syrup, vinegar, minced garlic and rosemary in the small bowl. Before any glaze touches the raw pork, transfer half to a separate clean bowl for finishing.

3. 3

   Season the pork with 3/4 teaspoon kosher salt and black pepper. Heat 1 tablespoon oil in the skillet, sear the pork on all sides until browned, about 5 minutes total, then brush it with the glaze left in the first bowl.

4. 4

   Toss the carrots and apples with the remaining oil and a pinch of kosher salt around the pork, then transfer the skillet to the oven.

5. 5

   Roast until the carrots are tender and the thickest part of the pork reaches 145°F, 17–20 minutes.

6. 6

   Transfer the pork to a board and rest it for at least 3 minutes. Toss the apples and carrots with the clean reserved glaze, then slice and serve the pork.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• No major allergens declared in the written recipe

Equipment

• Large oven-safe skillet
• Small bowl
• Cutting board