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★ Why You'll Love this Recipe ★
A One-pan Meal
This one-pan maple roasted pork is the perfect fall dinner—with minimal clean up!
Tender and juicy pork is coated in a maple-Dijon glaze and served with roasted squash, fennel, and carrots. Seasoned with a hint of garlic and thyme, this dinner packs all of the flavors of fall into one tasty dish!
Ready in 30 Minutes
This is a healthy meal, ready in 30 minutes, using just one pan. Did I mention it's delicious, too?
Layered with Flavor
The pork and fall veggies are cooked in the same skillet which means all the flavors blend together adding an extra savory touch to the vegetables.
You'll really love how the wine enhances the flavor of this dish. You could also use Vermouth, sherry, or Marsala instead of wine for a new flavor.
Easy yet Impressive
This maple-Dijon pork roast is fancy enough to impress dinner guests yet easy enough to throw together on a weekday.
Make it a Meal
Serve this with rice, crispy potato wedges, pasta, or crusty buttered bread for a hearty, complete meal.
You can also add sliced potatoes right in with the other vegetables to make this a one-pan meal.
★ Ingredients You'll Need ★
- Pork. This recipe can be made with pork loin or pork tenderloin– just make sure to adjust the time accordingly as pork tenderloins cook more quickly (about 15-20 minutes in the oven). Use a meat thermometer to ensure your pork is the correct temperature—at least 145˚.
- Salt and pepper season the pork and vegetables so their natural flavor is enhances and they taste delicious.
- Olive oil helps the pork and vegetables roast to a nice crisp.
- Maple syrup adds a sweet, earthy flavor to the pork. Make sure to use a good quality pure maple syrup for best results.
- Dijon mustard adds an earthy bite that helps balance out the sweetness of the maple syrup.
- Garlic adds flavor and aroma to the pork and vegetables.
- Thyme adds herbaceousness. Sage or rosemary would also be delicious. Use fresh herbs, not dried, if possible for the most flavor.
- Vegetables. Honeynut squash, fennel, and carrots. Feel free to use any vegetables you have on hand—just make sure the vegetables are all cut to about the same size so they cook evenly.
★ How to Make this Recipe ★
Here's a quick look at the steps.
- Season and sear pork.
- Add veggies.
- Layer with sauce.
- Roast.
- Let rest then slice and serve.
Simple yet delicious!
★ Tips & FAQs ★
Mix up the veggies.
You can make this dish with any combination of vegetables you'd like. This is nice because you can put this on the dinner rotation, but change the flavor week to week.
Some other vegetables that go well with pork are:
- Zucchini
- Squash - yellow, butternut, or acorn
- Sweet potato
- Brussels sprouts
- Broccoli
- Green beans
- Asparagus
- Mushrooms
Cranberries are a fun addition to add a pop of sweet and tartness to the dish. Simply add them in along with the vegetables.
Storage
Store any leftover pork and vegetables in an airtight container in the fridge for up to four days.
I do not recommend freezing leftovers as this will change the texture of the vegetables leaving them a bit limp.
★ More Pork Recipes ★
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Want more dinner ideas using pork?
Maple Dijon Pork Roast with Vegetables
Ingredients
Pork
- 1 ½ lb boneless pork roast
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon olive oil
- ¼ cup maple syrup
- 2 tablespoon Dijon mustard
- 2 teaspoon garlic paste
- 2 teaspoon fresh thyme
Vegetables
- 1 honeynut squash halved, seeds removed, and sliced into half-moons
- 2 fennel bulbs trimmed and cut into thick wedges
- 4 carrots peeled and sliced in 1" pieces
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon fresh thyme
- ½ teaspoon black pepper
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Instructions
- Pat the pork dry with a paper towel then rub all over with salt and pepper.
- Heat olive oil in a large cast iron skillet over medium-high heat. Add pork and sear for 2-3 minutes per side. The pork should develop a golden brown crust—it will not be fully cooked.When pork has been seared on all sides, move to a plate and remove the skillet from heat.
- In a small bowl, whisk together maple syrup, dijon mustard, garlic, and thyme. Set aside.
- Add squash, fennel, and carrots to the cast iron skillet (no need to clean it). Drizzle with olive oil and sprinkle with salt, pepper, and thyme. Toss to combine.Place seared pork in the center of the vegetables and pour maple glaze over the pork.Place skillet in the oven and roast for at 400˚ 25-30 minutes, or until the internal temperature of the pork reaches 145˚.Remove pan from oven and cover with foil. Allow pork to rest for 10 minutes. Slice and serve.
Notes
- Allowing time for the pork to rest will produce a more moist meat. This time allows for the natural meat juices to distribute through the roast.
- If you skip the resting step or if you cook pork for too long beyond the safe internal temp of 145˚, your pork may taste dry.
- Butternut squash or any winter squash (acorn or pumpkin) can be use if honeynut cannot be found.
- If you can't find fennel, try fresh leeks or an onion as a substitute then you can use dried fennel to achieve the aroma and flavor.
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