Careme

Instructions

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1. 1.

   Heat the oven to 425°F with a rack in the center. Trim and halve 12 ounces Brussels sprouts, quartering any very large ones. Cut 8 ounces Yukon Gold potatoes into 1/2-inch pieces.

2. 2.

   On a large rimmed sheet pan, toss together:

   • The prepared Brussels sprouts and potatoes
   • 1 tablespoon olive oil
   • 1 teaspoon table salt
   • 1/4 teaspoon ground black pepper

   Spread into a single layer, placing the sprouts cut-side down.

3. 3.

   Pat 12 ounces pork tenderloin dry and trim away any silverskin. Rub with:

   • 1 teaspoon olive oil
   • 3/4 teaspoon table salt
   • 1/4 teaspoon ground black pepper
   • 1/2 teaspoon dried thyme

   Set the seasoned pork on a plate while the vegetables begin roasting.

4. 4.

   Roast the vegetables for 15 minutes.

5. 5.

   Meanwhile, core 1 large Honeycrisp apple, about 8 ounces, and cut into 8 wedges. Peel and finely grate 2 garlic cloves. In a small bowl, whisk the grated garlic with:

   • 2 teaspoons olive oil
   • 1 tablespoon apple cider vinegar
   • 1 teaspoon Dijon mustard
   • 2 teaspoons maple syrup

   Set this maple-mustard dressing aside for finishing.

6. 6.

   Turn the vegetables and move them toward the edges of the pan. Place the seasoned pork in the center and tuck the apple wedges among the vegetables. Roast for 18–23 minutes, until the pork reaches 145°F in its thickest part and the vegetables are tender and browned. Transfer the pork to a clean board and rest for 5 minutes; if necessary, leave the vegetables and apples in the oven during the rest to finish browning.

7. 7.

   Slice the rested pork across the grain. Divide the roasted vegetables and apples between two plates, arrange the pork alongside, and spoon the maple-mustard dressing over the pork and apples.

Want more detail? See the temperature guide.