Maple Sage Pork Tenderloin with Roasted Apples & Potatoes

This is a great late-summer-to-fall dinner: juicy pork tenderloin roasted with baby potatoes, sweet apples, and onions, then finished with a savory-sweet maple sage drizzle.

Serves: 4
Prep: 15 minutes
Cook: 30–35 minutes

Ingredients

For the Pork & Vegetables

• 1½ lbs pork tenderloin
• 1 lb baby potatoes, halved
• 2 medium apples, cut into wedges
• 1 small yellow onion, cut into wedges
• 3 tbsp Mushroom Sage Olive Oil, divided
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp garlic powder
• Fresh sage for garnish, optional

For the Maple Sage Drizzle

• 2 tbsp Vermont Maple Balsamic
• 1 tbsp Mushroom Sage Olive Oil
• 1 tsp Dijon mustard

Directions

1. Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
2. Start the potatoes. Toss the potatoes and onion with 1½ tablespoons Mushroom Sage Olive Oil, half the salt and pepper, and the garlic powder. Roast for 15 minutes.
3. Prepare the pork. Pat the pork tenderloin dry and rub with the remaining 1½ tablespoons Mushroom Sage Olive Oil. Season with the remaining salt and pepper.
4. Add the pork and apples. Remove the sheet pan from the oven, toss the apples with the potatoes and onions, and place the pork in the center.
5. Roast for another 18–22 minutes, or until the thickest part of the pork reaches 145°F.
6. Make the drizzle. Whisk together the Vermont Maple Balsamic, Mushroom Sage Olive Oil, and Dijon mustard.
7. Rest the pork for 5–10 minutes, then slice. Arrange with the roasted apples, potatoes, and onions and drizzle the maple-sage mixture over the pork just before serving.

Olivetta Tip

Save a little of the Vermont Maple + Mushroom Sage drizzle for the table. It's especially delicious over the roasted apples and potatoes.