One Pan Roasted Pork Tenderloin with Apples, Sage and Root Vegetables Recipe

Name: One Pan Roasted Pork Tenderloin with Apples, Sage and Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Brown Sugar; 2 teaspoons Paprika; 1/2 teaspoons Onion Powder; 1/2 teaspoons Garlic Powder; 1/2 teaspoons Black Pepper; 1/4 teaspoons Salt; 1 whole (1 To 1 1/2 Lb. Size) Pork Tenderloin; 1/2 Tablespoons Olive Oil; 3 whole Carrots, Peeled And Coarsely Chopped; 3 whole Parsnips, Peeled And Coarsely Chopped; 1 whole Onion, Coarsely Chopped; 8 whole Baby Potatoes, Quartered; 2 cloves Garlic, Sliced; 1 whole Red Apple, Peeled, Cored And Coarsely Chopped; 1 teaspoon Apple Cider Vinegar; 1 teaspoon Olive Oil; ⅛ teaspoons Salt; ⅛ teaspoons Pepper; 1 Tablespoon Chopped Fresh Sage; 2 Tablespoons White Wine; 2 Tablespoons Apple Sauce; 1 Tablespoon Brown Sugar; 1 Tablespoon Apple Cider Vinegar; 1 teaspoon Dijon Mustard

Servings: persons

1 Tablespoon Brown Sugar
2 teaspoons Paprika
1/2 teaspoons Onion Powder
1/2 teaspoons Garlic Powder
1/2 teaspoons Black Pepper
1/4 teaspoons Salt
1 whole (1 To 1 1/2 Lb. Size) Pork Tenderloin
1/2 Tablespoons Olive Oil
3 whole Carrots, Peeled And Coarsely Chopped
3 whole Parsnips, Peeled And Coarsely Chopped
1 whole Onion, Coarsely Chopped
8 whole Baby Potatoes, Quartered
2 cloves Garlic, Sliced
1 whole Red Apple, Peeled, Cored And Coarsely Chopped
1 teaspoon Apple Cider Vinegar
1 teaspoon Olive Oil
⅛ teaspoons Salt
⅛ teaspoons Pepper
1 Tablespoon Chopped Fresh Sage
2 Tablespoons White Wine
2 Tablespoons Apple Sauce
1 Tablespoon Brown Sugar
1 Tablespoon Apple Cider Vinegar
1 teaspoon Dijon Mustard

1
Preheat oven to 400 degrees F.
2
First, mix up the rub.
3
Combine brown sugar through salt in a small bowl.
4
Cover the pork tenderloin in the olive oil, then coat it in the rub.
5
Place it fat-side down in the center of a 9x13 baking dish.
6
In a large bowl, toss the vegetables (carrots through potatoes), garlic and apples with the apple cider vinegar, olive oil, salt, pepper, sage and white wine.
7
Arrange in the baking dish, around the pork.
8
Put dish into the oven.
9
Mix up the sauce/glaze and divide in half.
10
Set one of the sections of glaze aside for serving.
11
Use the other for basting the roast during cooking.
12
Roast pork and vegetables for 30 minutes, then flip the tenderloin fat-side up.
13
Baste pork with sauce, stir the veggies, and return it to the oven.
14
Roast for another 5-20 minutes, basting with glaze every 10 minutes.
15
When done, a thermometer inserted into the thickest part should read 63 degrees C or 145 degrees F.
16
Remove from oven, brush with additional glaze and allow to rest for 5 minutes before serving.
17
Serve with remaining sauce

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 Tablespoon Brown Sugar, 2 teaspoons Paprika, 1/2 teaspoons Onion Powder, 1/2 teaspoons Garlic Powder, and more.

Yes, One Pan Roasted Pork Tenderloin with Apples, Sage and Root Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

One Pan Roasted Pork Tenderloin with Apples, Sage and Root Vegetables

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