Pork Tenderloin, Apples & Sweet Potato

Roasted pork tenderloin with mustard, soft apple wedges and caramelised sweet potato, served as sliced medallions.
Prep: 15 min · Cook: 40 min · 4 servings
Equipment: Roasting tray and frying pan

• 600g pork tenderloin, trimmed
• 700g peeled sweet potato, cut into 2cm cubes
• 300g apples, cored and cut into thick wedges
• 150g onion, cut into wedges
• 20g Dijon mustard
• 20g olive oil, divided
• 6g garlic, minced
• 1g dried thyme (1 tsp)
• 2g salt, divided

1. 1

   Heat the oven to 210°C conventional / 190°C fan. Toss the sweet potato and onion with 10g oil and half the salt. Spread in a shallow roasting tray and roast for 15 minutes.

2. 2

   Rub the pork with the mustard, garlic, thyme and remaining salt. Heat the remaining oil in a frying pan and sear the pork for about 2 minutes per side until browned all over.

3. 3

   Turn the sweet potatoes and add the apple wedges to the tray. Set the seared pork on top or alongside and roast for another 15–20 minutes, checking with a thermometer from 12 minutes onward.

4. 4

   When the centre of the thickest part of the pork reaches 63°C, transfer it to a clean board and rest for at least 3 minutes before slicing. Continue roasting the vegetables and apples if they need more time to become tender.

5. 5

   Slice the pork into medallions and divide between four plates with equal portions of sweet potato, apples and onion. Spoon over the tray juices.

Storage & reheating

Refrigerate promptly in shallow containers, within 2 hours, at 4°C or below. Keep for up to 3 days. Freeze individual portions for up to 2 months for best quality. Thaw overnight in the fridge before reheating. Reheat covered in the microwave for about 2–3 minutes, turning the pork halfway, or in an oven at 180°C with a splash of water. Continue until every part reaches 74°C; avoid prolonged heating after that point to limit dryness.

Substitutions

Use pears instead of apples, or ordinary potatoes instead of sweet potato. Check mustard ingredients for allergens; swaps change nutrition.

Estimated nutrition per serving

435 kcal · 36g protein · 50.0g carbs · 10.8g fat · 8.0g fibre.

Calculated from measured ingredients using generic composition estimates. Brands and portion sizes change the result. Optional additions and substitutions are excluded.

Storage guidance: USDA leftover guidance