We typically do Sunday dinner as a family. Sometimes it’s fancy, and sometimes it simple comfort food. It doesn’t really matter; it’s more important that we get together, share a meal, talk about our week, and connect. It’s a tradition. At this time of year, as the temperatures fall and we all gear up for a busy holiday season, Sunday dinner feels even more essential.
This tangy yet sweet maple mustard roast pork tenderloin recipe brings together seasonal flavors in an easy-to-make meal, perfect for a Sunday family dinner. This dish is best served family style alongside a seasonal green like roasted Brussels sprouts.
Maple Mustard Roast Pork Tenderloin
- 75 lbs. trimmed pork tenderloin
- ½ white onion
- 3 Bosc pears
- ¼ cup wholegrain mustard
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme
- Salt and black pepper, to taste
- Whisk together the mustard, maple syrup, cider vinegar, olive oil, fresh thyme, salt and pepper.
- Place the trimmed pork tenderloin in a container with a lid. Pour half the maple mustard mixture over the pork. Reserve the other half for later use. Make sure tenderloin is fully coated. Marinate for at least 2 hours.
- Preheat oven to 425 degrees Fahrenheit.
- Cut the pears into eight wedges. Be sure to trim the ends and remove seeds and stem.
- Slice the onion. Toss the sliced onion and pear wedges into the bottom of a roasting pan.
- Put the marinated pork tenderloin on top of the onion and pears.
- Roast in the oven for approximately 45 minutes, or until the internal temperature of the pork is 145 degrees Fahrenheit.
- When the pork is done, remove from pan and let rest, covered, for 10 minutes. Then slice thickly. Transfer to a serving platter along with the cooked pears and onions. Pour on the reserved maple mustard marinade and serve family style.
Alicia Ghio is a passionate home cook on a mission to inspire others to know where their food comes from, to know what’s in it and to savor the flavors of fresh, local ingredients. She is the founder and author of the blog Local Food Rocks.