Sheet Pan Maple-Glazed Pork Tenderloin with Apple and Sweet Potato

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pork tenderloin roasted with sweet potatoes and apples, glazed with a warm maple and mustard sauce that highlights regional fall flavors. This American-inspired pork recipe, ready in about 55 minutes, pairs pork tenderloin, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 American cuisine 460 cal/serving

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Ingredients

1 lb pork tenderloin
1 tsp salt
1/2 tsp black pepper
3 tbsp maple syrup
1 tbsp Dijon mustard
1/2 tsp garlic powder
2 medium, peeled and cut into 1-inch cubes sweet potatoes
1 large, cored and chopped into 1-inch pieces apple
2 tbsp olive oil
1 tbsp, chopped fresh rosemary

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Instructions

Step 1: Preheat oven to 400°F. In a small bowl, whisk together 3 tbsp maple syrup, 1 tbsp Dijon mustard, and 1/2 tsp garlic powder to make a glaze.
Step 2: Season 1 lb pork tenderloin with 1 tsp salt and 1/2 tsp black pepper. Place on a rimmed baking sheet and brush all over with half the maple-mustard glaze.
Step 3: In a large bowl, toss 2 medium sweet potatoes and 1 large chopped apple with 2 tbsp olive oil, 1 tbsp chopped fresh rosemary, and a pinch of salt and pepper. Spread around the pork on the baking sheet.
Step 4: Roast pork and vegetables for 25 minutes, then brush pork again with remaining glaze. Continue roasting for another 10-15 minutes until pork registers 145°F internally and vegetables are tender.
Step 5: Remove from oven, let pork rest for 5 minutes, then slice and serve with roasted sweet potatoes and apples.