Sheet Pan Maple Dijon Apples & Pork

Pork, apples and sweet potatoes roasted on a sheet pan with a 2-ingredient Maple Dijon glaze. A sweet and savoury family dinner with minimal cleanup required.

Makes 4 servings

Variety Tip: * any local sweet variety that holds its shape when baked will work


1 large Ontario pork tenderloin (about 400g - 500g)
2 tbsp dried Rosemary, crushed in a mortar & pestle, divided
1 tsp kosher salt, divided
1 tsp freshly ground black pepper, divided
4 local Gala apples*, unpeeled, cored, cut into 8 wedges each
2 medium-sized sweet potatoes, scrubbed, unpeeled and cut into small wedges
2 tbsp olive oil, divided
Maple Dijon Glaze
1/2 cup pure Canadian maple syrup
1/2 cup Dijon mustard


  1. Preheat oven to 425 degrees F. Prepare a large baking sheet, and if desired, line the bottom with parchment paper.
  2. Rub the pork tenderloin all over with 1 tablespoon of the dried Rosemary, ½ teaspoon of the salt and ½ teaspoon of the black pepper. Set aside.
  3. Spread the apples and sweet potatoes on the prepared baking sheet. Sprinkle with remaining dried Rosemary, salt, pepper and 1 tablespoon of the olive oil. Push them aside leaving the centre of the pan open for the pork tenderloin. Place the pork tenderloin in the centre and re-arrange the potatoes and apples around it as necessary. Drizzle remaining 1 tablespoon olive oil over the pork. Roast for 25 minutes.
  4. Meanwhile, prepare the maple Dijon glaze. In a small bowl combine maple syrup and mustard. Divide the glaze in two portions (for glaze and dipping).
  5. After roasting for 25 minutes, remove sheet pan from oven and brush half of the maple Dijon glaze all over the pork, apples and sweet potatoes. Reserve the remaining glaze in a small bowl for dipping.
  6. Return the sheet pan to the oven and roast for another 10 – 15 minutes until the pork reaches an internal temperature of 140 degrees F. and the glaze starts to caramelize.
  7. Remove the pork to a board, let rest for 5 minutes before slicing. Slice pork and serve with the apples, sweet potatoes and maple Dijon glaze for dipping. Garnish with fresh Rosemary if desired.

Reciped developed for Ontario Apple Growers by The Kitchen Fairy