Mary Berg's Maple Dijon Pork Tenderloin with Roasted Veg

Serves 6

Ingredients:

For the veg

1 medium red onion, thinly wedged

1 butternut squash (or 4–5 carrots), 1-inch dice

2–3 large handfuls Brussels sprouts, quartered

4–6 garlic cloves, peels on

2 sprigs sage

1 tablespoon olive oil

1 tablespoon maple syrup

Salt & pepper

For the pork

2 pork tenderloins

2 teaspoons olive oil

Salt & pepper

2 tablespoons smooth Dijon mustard

1 tablespoon maple syrup

1 tablespoon melted butter

1 teaspoon apple cider vinegar

1–2 teaspoons finely chopped sage

¼ teaspoon cinnamon

For a sauce, optional

½ cup sour cream

2 tablespoons mayonnaise

2–3 teaspoons Dijon mustard

Salt & pepper

Directions:

1. Heat your oven to 425ºF.
2. Add the onion, squash, Brussels sprouts, garlic, and sage onto a large sheet pan and toss with the oil and maple syrup. Season with salt and pepper and toss well to combine.
3. Roast the veg for 15 minutes.
4. Meanwhile, set a large cast iron skillet over medium-high heat.
5. Pat the pork tenderloin dry with paper towel and coat each with the olive oil. Season liberally with salt and pepper and sear the pork tenderloins until evenly browned all over. In a small bowl, combine the Dijon mustard, maple syrup, butter, vinegar, sage, and cinnamon.
6. Remove the vegetables from the oven and nestle the pork tenderloins onto the pan. Brush the maple Dijon mixture over the pork tenderloins and return the pan to the oven for 15 to 17 minutes or until the internal temperature reaches 145ºF and the vegetables are golden.
7. Transfer the pork to a cutting board, cover it with foil, and allow it to rest for about 5 to 10 minutes. If desired, stir together the sauce ingredients and season with salt and pepper.
8. Slice and serve the pork with the roasted veg and sauce, if using.