Maple-Dijon Pork and Veggie Skillet

This one-pan, Maple-Dijon Pork with vegetables is the perfect fall dinner. Pork roast or loin is coated in a maple-dijon glaze, and served with roasted squash, fennel, and carrots. Seasoned with a hint of garlic and thyme. Use a cast iron skillet to go from stovetop to oven.

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!

★ Why You'll Love this Recipe ★

This is a healthy meal, ready in 30 minutes, using just one pan. Did I mention it's delicious too?

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.

This maple-dijon pork roast is fancy enough to impress dinner guests yet easy enough to throw together on a weekday.

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.

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.

★ Tips & FAQs ★

Mix up the veggies.

You can make this dish with and 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 or 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.

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