Eosinophilic Esophagitis Friendly Gluten Free Sheet Pan Pork Tenderloin with Apples
Total time50 min
Prep time15 min
Cook time30 min
5.0(11)
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Learn more →Ingredients
4 servings
- 1 pork tenderloin (about 1 lb)
- 2 medium apples (such as honeycrisp or braeburn), cored and cut into ½-inch wedges
- 1 medium fennel bulb, fronds removed, halved and cut into ½-inch wedges
- 3 tbsp olive oil, divided
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp kosher salt, divided
- ½ tsp black pepper, divided
- 1 tbsp dijon mustard
- 1 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
For serving
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Position a rack in the center of the oven and preheat to 425°F (220°C). Line an 18×13-inch rimmed sheet pan with foil and set aside.
- 2
In a small bowl, stir together the Dijon mustard, maple syrup, apple cider vinegar, thyme, rosemary, garlic powder, onion powder, 1/2 tsp salt, and 1/4 tsp black pepper until combined. Set the glaze aside.
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