One-Skillet Maple Dijon Roasted Pork Tenderloin

Pork tenderloin marinated in a tangy maple dijon dressing with potatoes and asparagus – all cooked together in the cast-iron skillet! A great quick and easy weeknight dinner!

I’ve made this One-Skillet Maple Dijon Roasted Pork Tenderloin for YEARS now, but have a funny story as to how I first discovered it.  When Dave and I first started dating and were really trying to impress each other, we’d rotate back and forth, preparing new recipes for each other for dinner every week. Dave even went so far as to go out and buy a food processor because one of the recipes he picked called for homemade pesto. 

This is when I knew he was like, kind of into me. 

But this Maple Dijon Roasted Pork Tenderloin was one of my first contributions to our “early awkward phase of dating” dinner club, and it’s stuck for a decade now. There’s been tweaks here and there, the biggest though being that now, in my obsession with 1) cast iron skillets and 2) being super lazy and cooking everything in the same skillet, I make this beauty with it’s dinner counterparts all in my cast-iron skillet.

I first discovered this methodology for preparing pork tenderloin in a cast iron skillet from The Kitchn – and let’s just say I don’t think I will EVER go back to preparing it in another baking dish again. It gives it this amazing roasted crunchy outside, almost caramelizing the marinade.  It also seems to cook perfectly every single time, which is so nice to know since I am a classic meat-messer-upper. Then the potatoes and asparagus are easy as pie to toss in with the tenderloin.  I’ve found in making this 3985948053 times that you really don’t want to crowd the tenderloin with the potatoes, as it’ll cause it to kind of ‘steam’ vs ‘roast’. Still will taste delish! But just finish a little differently. So when you put your taters in, they’ll look a little spaced out, but that’s actually a good thing.

And this marinade? DYNAMITE (not just with this One-Skillet Maple Dijon Pork tenderloin, but also a dream with chicken!) Only 4 ingredients and one more excuse for me to use maple syrup from Hollow Brook Farms, my preferred vendor of the best refined tree sap you’ll find anywhere.  And it’s not just because we’re related. I talked about them in this post for Butternut Squash Salad with Maple Vinaigrette Dressing – the best fall salad on the face of the planet.  No but srsly. BUY SYRUP FROM THEM ITS SO GOOD.

And make this One-Skillet Maple Dijon Roasted Pork Tenderloin – it snagged me a husband. Just think of what it might do for you!

One-Skillet Maple Dijon Roasted Pork Tenderloin

2018-07-18 12:27:29

Serves 2

Pork tenderloin marinated in a maple dijon dressing with potatoes and asparagus - all cooked together in the cast-iron skillet!

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For the tenderloin

1. 1.5 – 2lbs of lean, trimmed pork tenderloin
2. ¼ cup soy sauce
3. ¼ cup maple syrup
4. 2 tablespoons Dijon mustard
5. 2 large garlic cloves, minced
6. 2 tablespoons olive oil
7. 1lb small red or yellow potatoes (about ¾” – 1” in diameter) sliced in halves or quarters (you want to end up with about 3 cups of cut potatoes total)
8. 2 tablespoons olive oil, divided
9. 1 teaspoon salt, divided
10. 1/2 teaspoon pepper, divided
11. ¾ cup grated parmesan cheese
12. 1 lb asparagus, trimmed

Instructions

1. Prepare your pork tenderloin by whisking together the soy sauce, maple syrup, garlic and Dijon mustard until fully combined. In a large ziplock bag or mixing bowl, place your pork tenderloin and then pour the marinade over it. Let the tenderloin marinade for at least an hour up to overnight. The longer the better obviously!
2. When you’re ready to cook your tenderloin, preheat your oven to 450 degrees F. While your oven is preheating, place a 10- 12” cast-iron skillet into the oven as it preheats. Remove your tenderloin from the marinade and pat it dry. Save the reserved marinade and place in a small saucepan. You’ll use this later to baste the tenderloin during the cooking process.
3. Prep your potatoes by tossing them with 1 tablespoon of olive oil, salt, pepper and grated parmesan cheese. Set them aside. Prep your asparagus by tossing them in 1 tablespoon of olive oil and seasoning them with salt and pepper. Set them aside.
4. When your oven reaches 450 degrees, remove the skillet from the oven with a pot holder. It will be very hot. Add 2 tablespoons of olive oil to the heated skillet and swirl it around to cover the bottom. Place your pork tenderloin in the skillet so that it’s right up against the edge of the skillet (you can curl it a bit so that it fits the inside of the skillet) and then place your potatoes around the tenderloin. Try to lay them out in an even layer for even cooking. Place the tenderloin and potatoes back in the oven and cook for 10 minutes.
5. While cooking, prepare the marinade on the stove by heating it over medium-high heat until it starts to boil (this will remove any bacteria from the pork). Let it boil for 2-3 minutes, and then reduce back down to low heat and let the marinade simmer until ready to baste.
6. After 10 minutes, remove the tenderloin and potatoes from the oven. Baste the tenderloin with the marinade and then flip it over with a large pair of tongs. Then, baste the other side of the tenderloin with the marinade. Toss your potatoes as well. Then, add the trimmed asparagus to the top of the potatoes, spreading them out as evenly as possible. Return the skillet to the oven and reduce the heat to 400 degrees. Cook for an additional 10-15 minutes until the potatoes and the tenderloin are fully cooked. Remove the skillet from the oven and let everything sit for 5-10 minutes. As this point you can add more marinade to the top of the tenderloin if you’d like. After 5-10 minutes, slice your tenderloin and serve hot with potatoes and asparagus.

By And They Cooked Happily Ever After

And They Cooked Happily Ever After https://www.andtheycookedhappilyeverafter.com/