This is a great dinner, in part because your side dish cooks with it! It fills your house with the smells of maple, mustard, and roasting veggies and pork. Once you pop everything in the oven, there is very little work left to do. This means you can enjoy a glass of wine with friends before breaking bread with them.
You will need:
- 2-3 lb pork roast
- 5 T Dijon mustard
- 3 T maple syrup
- 1/2 c olive oil, divided
- 1 t ground pepper, divided
- 1/2 t salt, divided
- 3 granny smith apples, cored and quartered
- 2 sweet potatoes, peeled and cut into 1/4-inch rounds
- 1 large sweet onion, peeled and cut into eighths
- 1/2 t paprika
- 1/2 t garlic powder
- 1/4 t cinnamon
- 1/4 t cumin
- 1/4 t chili powder
Then you will…
- Preheat your oven to 500 degrees.
- Pat the pork dry.
- In a small bowl, mix together the mustard, maple syrup, 1/4 cup of olive oil, 1/2 teaspoon of pepper, and 1/4 t salt.
- Coat the outside of the pork with about 3/4 of the sauce. Reserve the extra sauce.
- Place the pork on a roasting rack in a large baking dish.
- Bake the pork roast for 15 minutes.
- Meanwhile, in a large mixing bowl, toss the apples, sweet potato and onion with the remaining 1/4 c olive oil, 1/2 t pepper, 1/4 t salt, paprika, garlic powder, cinnamon, cumin, and chili powder.
- Remove the roasting rack from the pan and return the pork roast to the baking dish.
- Spread the apple and sweet potato mixture around the pork.
- Reduce oven temperature to 450 degrees.
- Return the baking dish to the oven.
- Roast for another 20-30 minutes, stirring the apples and sweet potato mixture at least once and brushing the pork with the extra sauce with 10-15 minutes left on the baking time. Pork should reach 120-130 degrees before you take it out of the oven.
- Remove from the oven. Allow the pork to rest at least 10 minutes before slicing.