Sunday Dinner Week: Roasted Pork Loin with Apples and Sweet Potato - Sweet Potato Chronicles - Sweet Potato Chronicles

Sunday Dinner Week: Roasted Pork Loin with Apples and Sweet Potato

Before you get wor­ried about my well-being, I do real­ize it's Mon­day. But since I've been con­verted to real, old-school Sun­day din­ners I don't think it's ever too soon to start think­ing about the next one. For the past cou­ple of years — aka "the weeds" of two kids under 5 — most of our enter­tain­ing has been brunch. In fact, just yes­ter­day I made pan­cakes for 10 and every­one was gone by 11 am! But as our kids' bed­time inches up hav­ing friends over for din­ner is becom­ing an option.

On a cold, grey Sun­day it's so nice to fill the house with great smells while look­ing for­ward to friends com­ing over and the hearty meal you'll share. I don't think we're cre­at­ing Nor­man Rockwell-tinted mem­o­ries for our kids but I do think they'll look back fondly on these din­ners and they love to help us pre­pare for them. Esme sets the table, Julian arranges toys he thinks our friends' kids will like. Because it's Sun­day you can invite peo­ple to arrive in the late after­noon so the kids can tear around a bit before com­ing to the table and every­one can be on their way early enough to get their own Mon­day prep in order.

photo by Maya Vis­nyei

Pork loin is one of my favourite roasts these days. It's lean and so quick to cook. You get all the great roast flavours and aro­mas and yet it needs to be in the oven for under half an hour! If you want, this can be an all-in-one din­ner so there's very lit­tle mess to clean up after. I love these flavours together, sweet and savoury with a lit­tle zing from the mus­tard. If you've got left­overs, this makes a killer sand­wich, too. What's your favourite Sun­day din­ner?  Let us know — we love hear­ing from you.



Roasted Pork Ten­der­loin with Apples and Sweet Potato

1.25 — 1.5 kg pork loin
3 Tbsp Dijon mus­tard
3 Tbsp maple syrup
2 tsp thyme, finely chopped
2 Tbsp apple cider vine­gar
1 large apple, peeled, cored and chopped into 1/2 inch wedges (use a firm fleshed apple like Gala or Honey Crisp)
1 small­ish sweet potato, peeled and chopped into 1/2 inch discs
1 onion, peeled and sliced into 1/4 inch rounds
salt and pepper



Pre­heat the oven to 425 degrees.

In a small bowl, mix together 1 Tbsp dijon, 1 Tbsp maple syrup, 1 Tbsp vine­gar. Assem­ble your fruit and veg­gies in two rows in a roast­ing, alter­nat­ing onion, sweet potato and apple. Brush the mari­nade over every­thing. Pop them in a hot oven for about 25 min­utes until they're start­ing to be tender.

In that same lit­tle bowl you're going to mix up 2 Tbsp of Dijon, 2 Tbsp syrup 1 Tbsp vine­gar and the thyme. Sea­son your pork loin with a grind of salt and pep­per then brush this mari­nade all over. Take the roast­ing pan out of the oven and place your loin in between the two rows of fruit and veg. You might have to nudge them apart a bit but it's fine if they over­lap. Put it all back in the oven for 20 to 25 min­utes. You want the inter­nal tem­per­a­ture of pork to be between 140 and 145 degrees. (I don't love a lot of kitchen gad­gets but a meat ther­mome­ter is such a good one to have. I used to just cut into meat to have a look and what does that really tell you?)

Take every­thing out and cover with foil and let the meat rest for about 10 min­utes. Your pork — and really any meat —  will be much juicier if you don't skip this step. Slice your meat and scoop up the fruit and veg­gies — make sure every­one gets a bit of every­thing! This is extra Sun­day dinner-ish when served with mashed potatoes.



  1. […] Roasted Pork Loin with Apples and Sweet Potato from Sweet Potato Chronicles […]

  2. […] to let the meat rest once it comes out of the oven — it really does make a dif­fer­ence. This Roasted Pork Loin with Sweet Pota­toes and Apples is so sim­ple and ele­gant and if you just add a green salad, you're […]

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