Roasted Pork Loin With Apples And Sweet Potato
1.25 – 1.5 kg pork loin
3 Tbsp Dijon mustard
3 Tbsp maple syrup
2 tsp thyme, finely chopped
2 Tbsp apple cider vinegar
1 large apple, peeled, cored and chopped into 1/2 inch wedges (use a firm fleshed apple like Gala or Honey Crisp)
1 smallish sweet potato, peeled and chopped into 1/2 inch discs
1 onion, peeled and sliced into 1/4 inch rounds
salt and pepper
Preheat the oven to 425 degrees.
In a small bowl, mix together 1 Tbsp dijon, 1 Tbsp maple syrup, 1 Tbsp vinegar. Assemble your fruit and veggies in two rows in a roasting, alternating onion, sweet potato and apple. Brush the marinade over everything. Pop them in a hot oven for about 25 minutes until they’re starting to be tender.
In that same little bowl you’re going to mix up 2 Tbsp of Dijon, 2 Tbsp syrup 1 Tbsp vinegar and the thyme. Season your pork loin with a grind of salt and pepper then brush this marinade all over. Take the roasting pan out of the oven and place your loin in between the two rows of fruit and veg. You might have to nudge them apart a bit but it’s fine if they overlap. Put it all back in the oven for 20 to 25 minutes. You want the internal temperature of pork to be between 140 and 145 degrees. (I don’t love a lot of kitchen gadgets but a meat thermometer is such a good one to have. I used to just cut into meat to have a look and what does that really tell you?)
Take everything out and cover with foil and let the meat rest for about 10 minutes. Your pork – and really any meat – will be much juicier if you don’t skip this step. Slice your meat and scoop up the fruit and veggies – make sure everyone gets a bit of everything! This is extra Sunday dinner-ish when served with mashed potatoes.