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.
1honeynut squashhalved, seeds removed, and sliced into half-moons
2fennel bulbstrimmed and cut into thick wedges
4carrotspeeled and sliced in 1" pieces
2tablespoon olive oil
1teaspoonsalt
1teaspoonfresh thyme
½teaspoonblack pepper
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.