Sheet-Pan Maple-Dijon Pork Tenderloin with Crispy Gnocchi & Roasted Apples

Instructions

1. 1

   Position a rack in the center of the oven and preheat to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.

   5 min

   Tip: Preheating thoroughly ensures the gnocchi sizzles on contact instead of steaming.

2. 2

   In a small bowl, whisk together 2 tbsp Dijon mustard, 2 tbsp pure maple syrup, 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp apple cider vinegar, 0.5 tsp kosher salt, and 0.25 tsp freshly cracked black pepper to create the glaze.

   3 min

   Tip: Reserve two tablespoons of this glaze in a separate small ramekin for brushing right before serving.

3. 3

   On the prepared baking sheet, spread out 16 oz shelf-stable potato gnocchi, the 1 large Honeycrisp apple wedges, and the 1 medium red onion wedges. Drizzle with the remaining 2 tbsp olive oil, then toss with 8 leaves fresh sage leaves, 0.5 tsp kosher salt, and 0.25 tsp freshly cracked black pepper. Push the mixture toward the outer edges of the pan to leave a clear lane down the center.

   4 min

   Tip: Shelf-stable gnocchi roasted dry gets wonderfully crisp on the outside and tender inside—no boiling pot necessary.

4. 4

   Season 1.25 lbs pork tenderloin all over with the remaining 0.5 tsp kosher salt and 0.25 tsp freshly cracked black pepper. Place the tenderloin in the center of the baking sheet, then brush all sides generously with most of the maple-dijon glaze (leaving the reserved portion untouched for after roasting).

   3 min

   Tip: Tuck the thinner tail of the tenderloin under itself so the entire piece cooks at an even rate.

5. 5

   Roast in the preheated oven for 18 to 20 minutes, giving the gnocchi and apples a gentle stir halfway through, until an instant-read thermometer inserted into the thickest part of the tenderloin registers 140°F to 145°F.

   20 min

   Tip: Pork tenderloin is extra lean and dries out fast if overcooked; pull it at 140°F, as carryover cooking will take it to a juicy 145°F.

6. 6

   Transfer the tenderloin to a cutting board, brush with the reserved glaze, and let rest for 5 minutes. While it rests, toss the hot gnocchi, apples, and onions in any pan juices. Slice the pork into 1/2-inch medallions and serve immediately alongside the crispy gnocchi and roasted apples.

   5 min

   Tip: Resting allows the juices to redistribute back into the meat so every bite stays succulent.