Honey Mustard Pork Tenderloin with Roasted Apples & Sweet Potato
Ingredients
- 2 Australian Pork Tenderloins about 800g
- 2 Gold Sweet Potatoes peeled and cut into wedges
- 2 Pink Lady Apples cored and cut into wedges
- 1 red onion cut into wedges
- 2 tablespoons olive oil
- 2 tablespoons wholegrain mustard
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 cloves garlic crushed
- 1 tablespoon fresh thyme leaves
- Salt and cracked black pepper
- Steamed broccoli or green beans to serve (optional)
Instructions
- Preheat the oven to 200°C fan-forced.
- Place the sweet potato and onion onto a large lined baking tray. Drizzle with half the olive oil, season well and roast for 15 minutes.
- Meanwhile, combine the honey, wholegrain mustard, Dijon mustard, garlic, thyme and remaining olive oil in a small bowl.
- Season the pork tenderloins with salt and pepper, then brush generously with the honey mustard mixture.
- Remove the tray from the oven, add the apple wedges and place the pork on top of the vegetables. Spoon over any remaining glaze.
- Return to the oven and roast for 20–25 minutes, or until the pork reaches an internal temperature of 63°C.
- Remove from the oven, loosely cover with foil and rest for 5–10 minutes before slicing.
- Serve the sliced pork with the roasted sweet potato, apples and onions, spooning over any tray juices. Add steamed broccoli or green beans if desired.
Notes
The combination of sweet honey, tangy mustard and roasted apples is a classic match for pork. Resting the meat before slicing keeps it tender and juicy, while the sweet potato soaks up all the delicious pan juices for an easy family meal that’s full of flavour.