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.
Boneless Pork Roast | Olive Oil Maple Syrup | Dijon Mustard Garlic Paste | Fresh Thyme Honeynut Squash | Carrots Fennel Bulbs | Salt | Pepper
Pat the pork dry with a paper towel then rub all over with salt and pepper. Sear the pork for 2-3 minutes per side, it should develop a golden brown crust—it will not be fully cooked. Set aside.
Whisk together maple syrup, dijon mustard, garlic, and thyme. Add vegetables to the cast iron skillet. 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. Roast for 25-30 minutes, or until the internal temperature of the pork reaches 145˚.
Remove pan from oven, cover with foil and allow pork to rest for 10 minutes. Slice and serve.