Is company coming? Pull out a sheet pan! Cooking an entire meal on one pan in the oven (all at the same time) will get you out of the kitchen and back to mingling with your guests quickly. You literally just put it in the oven and leave it alone!
This dinner features fresh pork loin with a fall-inspired addition of honey crisp apples and red onion. Everything cooks together in about 45 minutes. The best part of this – you can pretty much add any veggies you like! Sweet potato chunks would be a great addition if you’re keeping with my Fall theme. To season the pork, all I did was rub all sides with stone ground mustard and fresh thyme. The apples and onions got a quick drizzle of olive oil and that’s it!
Try my recipe below and let me know what you think!
Sheet Pan Pork Loin with Roasted Apples
Double recipe for a second sheet pan
Start to finish: about 1 hour
2 Pork tenderloins, about 1-1.5lb each
2 Honey Crisp apples, sliced
1/2 large red onion, thinly sliced
Stone Ground Mustard
Extra virgin olive oil for drizzling
2 teaspoons fresh thyme leaves
1. Preheat oven to 450°F, spray sheet pan with nonstick spray.
2. Spread sliced apples and onions in a single layer on a sheet pan, drizzle with olive oil.
3. Rub the pork tenderloins with mustard and place the tenderloins on top of the apples and onions on the sheet pan. Season with fresh thyme leaves.
4. Roast 15 minutes, then flip the tenderloins over. Continue to roast for an additional 10 to 15 minutes or until an instant-read thermometer inserted into the thickest part of the pork registers 155°F.
6. Allow the tenderloins to rest for 10 minutes, then transfer to a cutting board to slice. Serve apples and onions on the side.