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

This roasted pork tenderloin is cooked in the same pan as apples, potatoes, carrots, parsnips and sage for an easy, rustic, flavorful meal.

 

How’s that for a title?  This post wins the award for the longest title.  Ever.

But guys, how is it already Monday?  Is it me, or does the week-end go like this: go to sleep on Friday night.  Wake up Sunday afternoon.  All day Saturday?  Gone.  Sunday morning?  Gone.  All that is left is that afternoon Sunday afternoon panic of “OMG how is tomorrow already Monday and I haven’t even started laundry!?”

Deep breath.  I have a simple, easy, delicious Sunday meal for you: roasted pork tenderloin with apples & root vegetables.  Actually it’s OK every day of the week.  It takes one pan {yay!} and very little effort.  If you can make a rub, throw together a sauce, and roast some pork tenderloin and veggies, you have come to the right place!

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

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

I love-a-me some roasted veggies.  They are just so easy to throw into the oven and forget about.  So that’s why I love-a-me this dish, roasted veggies and roasted pork tenderloin {with other fun extras such as a brown sugar & paprika rub and an apple sauce/cider vinegar sauce}…super duper delish for such minimal effort {and few dishes!}.

And if you know me, you know I love sage.  I am sad to say that my sage plant has officially succumbed to winter, which is officially here.  It arrived promptly, the day after Halloween in the form of sub-zero temperatures and snow.  Boo, snow.

Sigh.  But luckily I can rely on the grocery store to carry fresh sage {dried just isn’t the same}.

So.  This roasted pork tenderloin dish has one of my favorite flavor combinations: apples and sage.  Also pork, onions, carrots, parsnips, and a delish apple sauce/cider vinegar sauce.

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

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

Here’s how it goes:

Throw the ingredients together.  Roast ’em up.  Go do some laundry.  Or make a happy hour cocktail.

Baste with an apple sauce/vinegar sauce.  Lick your fingers.

Done.  Rest.  Carve.  Serve.

Devour.

Go for seconds.

Food coma.

The end.

More one pan wonders:

One Pan Roasted Pork Tenderloin with Apples, Sage, and Root Vegetables
 
Prep time
Cook time
Total time
 
A simple and easy roast dinner that requires minimal effort and minimal dishes!
Author:
Recipe type: Dinner
Serves: 3-4
Ingredients
  • 1-1.5lb pork tenderloin
Rub
  • ½ tbsp olive oil
  • 1 tbsp brown sugar
  • 2 tsp paprika
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • ¼ tsp salt
glaze/sauce
roasted vegetables
  • 3 carrots, peeled and coarsely chopped
  • 3 parsnips, peeled and coarsely chopped
  • 1 medium onion, coarsely chopped
  • 1 medium apple, peeled and coarsely chopped
  • 2 cloves garlic, sliced
  • 8 baby potatoes, quartered
  • 8 fresh sage leaves, chopped {roughly one tablespoon}
  • 1 tsp apple cider vinegar
  • 1 tsp olive oil
  • ⅛ tsp salt
  • ⅛ tsp pepper
  • 2 tbsp white wine
Instructions
  1. Pre-heat oven to 400°F.
  2. First, mix up the rub. Cover the pork tenderloin in the olive oil, then the rub. Place fat-side down, in the center of a 9X13 baking dish.
  3. In a large bowl, toss the vegetables and sage with the apple cider vinegar, olive oil, salt, pepper, and white wine. Arrange in the baking dish, around the pork.
  4. While pork and vegetables are roasting, mix up the sauce/glaze and divide in half.
  5. Roast pork and vegetables for 30 minutes, then flip the tenderloin fat-side up. Baste pork with sauce, stir the veggies, and return to the oven.
  6. Roast for another 5-20 minutes, basting with glaze every 10 minutes. A thermometer inserted into the thickest part should read 63°C or 145°F.
  7. Remove from oven, brush with additional glaze and allow to rest for 5 minutes before serving.
  8. Serve with remaining sauce
Notes
The apples will be quite soft by the end of the roasting time. If you would prefer firmer apples, add them when you flip the tenderloin.

Products used in this recipe:

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

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