Dear Fall, Even though your gorgeous weather means we are all outside for sports every afternoon, and my slow and easy dinner time is gone, you are still my favorite season. And I am determined to enjoy your flavors and bounty even in this super busy time. That’s why I see a whole lot of sheet pan dinners with fall produce in our future.
I love how delicata squash lives up to it’s name with it’s delicate, lacy semi-circles. I posted about them here, and you could easily add brussels sprouts to this dish or another favorite fall veggie like acorn squash, butternut squash, carrots, or parsnips. Sheet pan suppers are lovely in their flexibility. (Note: Don’t forget to use cooking spray like I did or it might require extra elbow grease to pull off the veggies. And you may need 2 sheet pans so the veggies don’t get too crowded and steam instead of roast.)
No matter which veggies you use, the key is to provide flavor. I combined 3 T. balsamic, 3 T. maple syrup and 3 T. olive oil + salt and pepper and tossed 2/3rds of it with the veggies (reserve remaining 1/3 for the pork). Other flavors you could try are garlic, Dijion mustard, or thyme since they all go well with pork.
I chose rosemary because it goes so well with balsamic, and tossed it with the veggies too. (You could add it to the mixture if you want). Then I coated the pork in the remaining 1/3 of mixture and a bit of the rosemary.
If you are feeding more than 4 adults you may want to double this recipe. It is so good we devoured it. The veggies taste like candy, and the balsamic and rosemary add so much flavor. If you have little eaters you could serve it with egg noodles too.
Hope you and your fam enjoy this easy fall dinner!
Happy Eating, xoxo Katie
Maple Balsamic Rosemary Roasted Pork Tenderloin with Fall Veggies (printer version here):
1 pork tenderloin
1 large onion
1 delicata squash
2 T. rosemary, finely chopped
3 T. maple syrup
3 T. balsalmic
3 T. extra virgin olive oil
2 t. salt
½ t. pepper
Preheat oven to 425.
Cut up veggies (for apples and delicata, core and cut lengthwise, then in semi-circles, for onions and sweet potatos cut in wedges or thick semi-circles, roughly the same size so they cook evenly). Spread evenly on a baking sheet (foil optional for easy clean up) and coat with cooking spray. Whisk together the liquid ingredients, and add 2 t. salt and ½ t. Pepper. Toss veggies with ⅔ mixture along with rosemary. Lay pork tenderloin that has been seasoned with salt and pepper in center of pan, and coat both sides with mixture, sprinkling with remaining rosemary. Note: If veggies are crowded, use a second sheet pan.
Bake for 20-25 minutes until vegetables are tender. Return pork to oven alone for another 5-10 minutes, until it reaches 145 degrees and is no longer pink in the middle. Let rest 5-10 minutes before slicing.