Mustard-Maple Pork Tenderloin with Carrots, Onion, and Apples
Mustard-Maple Pork Tenderloin with Carrots, Onion, and Apples | Clean Plates
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Cooking tools:
- Instant-read thermometer
- Oven
- Baking pan
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Aluminum foil
- Measuring cup
- Measuring spoon
- Spoon
- Serving platter
- Plate
Ingredients
- 1/4 cup/60 mL organic extra-virgin olive oil, divided, plus more as needed
- 1/4 cup/65 g whole-grain mustard
- 2 tablespoons pure maple syrup
- 2 (1-pound/455 g) organic pork tenderloins, trimmed
- Fine sea salt
- Freshly ground black pepper
- 1 pound/455 g carrots, cut into 3/4-inch/2 cm dice
- 1 large sweet-crisp apple, such as Fuji, cored and cut into 3/4-inch/2 cm dice
- 1 large yellow onion, cut into 3/4-inch/2 cm dice
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