I think this fall and winter I may roast everything. How easy and delicious. This dish required about 20 minutes of hands on time before throwing it in the oven and forgetting about it for 35 minutes. When the oven timer went off, it was like kitchen magic. An entire comforting meal came out of the oven and I didn't have to stir a thing. Not once.
This meal hits all the fall favorites: maple, apples, brussel sprouts, and turnips. Now if only I could have snuck some pumpkin in, we would really be in business. I know you are probably thinking turnips and brussel sprouts? How are those fall favorites? While I know you have been avoiding brussel sprouts like the plague for as long as you can remember, I beg you to reconsider. I for one think they are the tastiest and so versatile. And healthy! Unless you throw them in with bacon, blue cheese, and maple syrup, which is another preparation I highly recommend.
As for the turnips, they roast well and absorb the flavor of everything around them, which in this case is apple and maple. If you find yourself really set against them, throw in potatoes. No one can protest a potato. Regardless of your turnip decision, you too will find yourself singing the praises of the roast. I do hereby declare this the fall of roasting everything!
Maple Glazed Roasted Pork Tenderloin with Apples, Brussel Sprouts, and Turnips
1 pound of pork tenderloin
Salt and pepper
1 tablespoon olive oil
2 tablespoons maple syrup
2 apples, sliced
3/4 pound turnips, peeled chopped into roughly 1/2" cubes
1 pound brussel sprouts, halved
1/2 cup white wine
2/3 cup apple cider
Preheat oven to 400 degrees.
Sprinkle both sides of the pork with salt and pepper. Heat oil on high heat in an oven safe skillet (cast iron is good). Brown pork on all sides in the skillet, 2-3 minutes a side. Turn off burner.
Brush pork with the maple syrup in the skillet. Add the apples, turnips, brussel sprouts, wine, and cider to the skillet. Put the skillet in the oven and roast for 35-40 minutes.