Sheet Pan Maple-Cider Pork Tenderloin with Apples, Onions & Chard

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Recipe - Shorewood

Sheet Pan Maple-Cider Pork Tenderloin with Apples, Onions & Chard

Prep Time15 Minutes

Servings4

Cook Time30 Minutes

Ingredients

1/2 cup butter, melted

1 tsp salt

1/2 tsp black pepper

2 medium Honeycrisp apples, cored and cut in wedges

1 medium sweet onion, cut into wedges (2 cups)

4 cups torn chard greens

1 Wholestone Farms pork tenderloin (1–1 1/4 lb)

1/2 cup real maple syrup

1 tbsp cider vinegar

1 tsp Dijon mustard

1 tsp fresh thyme leaves

Directions

1. Heat oven to 425°F. Coat large, rimmed sheet pan with cooking spray. In large bowl, mix melted butter, salt, and pepper. Add apples and onion; toss to coat. Transfer to pan in single layer. Add chard; toss to coat. Transfer to medium bowl. Add pork to mixture in bowl; turn to coat. Add to pan with apples and onion. Roast 20 minutes.
2. Meanwhile, in 1-quart saucepan, heat maple syrup just to boiling. Immediately reduce heat to medium-low; cook 7–8 minutes or until reduced to 1/3 cup. Remove from heat. Whisk in cider vinegar and mustard. Set aside.
3. Turn pork; stir apples and onion. Add chard to pan and roast 6–8 minutes or until pork is no longer pink (145°F).
4. Slice pork and return to pan; drizzle with maple syrup mixture and top with thyme.

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