Maple Dijon Pork Tenderloin on a bed of sweet potatoes, apples, and bacon…all drizzled with a sweet and savory maple Dijon sauce and topped with fresh sage. This all in one meal is simply delicious!
I’ve always loved having friends over for dinner, and I love making memorable dishes. Something on the fancy side. At the same time, of course, I want to be able to enjoy their company and not be stuck in the kitchen the whole night! So coming up with delicious, memorable dishes that are low maintenance is a must.
And this Maple Dijon Pork Tenderloin definitely fits the bill! It’s sweet and savory, with apples, bacon, sweet potatoes, fresh sage, brown sugar, maple syrup, and Dijon mustard. The flavors complement and play off of one another in a way that leaves you wanting more…..just right for your dinner party…..and hopefully, someday, mine!
- 2 pork tenderloins (approx. 1 pound each)
- 1 large or 2 medium sweet potatoes, thinly sliced
- 1 large or 2 medium red apples, cored and thinly sliced
- 8 slices uncooked bacon, chopped
- 6 Tbsp. butter
- 1/2 c. maple syrup
- 1/4 c. brown sugar
- 1/4 c. dijon mustard
- 1 oz. fresh sage leaves
- Preheat oven to 450 degrees.
- Prepare two 8x11 baking pans or one larger pan by coating lightly with cooking spray.
- Layer sliced apples and sweet potatoes in overlapping rows to completely cover the bottom of the pan(s).
- Top with chopped, uncooked bacon and 24 fresh sage leaves (divided evenly among pans if using more than one)
- In a small saucepan, heat 2 Tbsp. butter, 1/4 c. brown sugar, and 1/4 c. maple syrup until melted. Drizzle over sweet potatoes, apples, and bacon.
- Place tenderloins on top; season with salt and pepper.
- In a small saucepan, heat 4 Tbsp. butter, 1/4 c. maple syrup, 1/4 c. dijon mustard, and 2 Tbsp. chopped fresh sage until melted. Drizzle over tenderloins.
- Bake, uncovered, 40-45 minutes or until internal temperature is 160 degrees.