Name: Sheet-Pan Maple-Mustard Pork Tenderloin with Roasted Grapes and Crispy Sage
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs sweet potatoes, cut into 3/4-inch cubes; 1 lb red seedless grapes, left in small clusters; 1 medium red onion, cut into 1-inch wedges; 3 tbsp olive oil; 1 tsp kosher salt, plus more to taste; 1/2 tsp black pepper; 8 fresh sage leaves, plus extra for serving; 3 cloves garlic, minced; 1 (1.5 lb) pork tenderloin, trimmed; 1 tsp smoked paprika; 3 tbsp pure maple syrup; 1.5 tbsp whole grain mustard; 1 tbsp Dijon mustard; 1 tbsp apple cider vinegar; 1 tsp olive oil; 2 tbsp unsalted butter; 1 tbsp balsamic vinegar; Flaky sea salt, for serving; 2 tbsp chopped fresh flat-leaf parsley

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A glossy maple-mustard glaze caramelizes on tender pork while grapes burst into jammy sweetness and sage leaves crisp into savory confetti. Everything roasts together on one pan for an effortless, autumnal weeknight dinner that feels restaurant-worthy in just 30 minutes.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

540 kcalCalories
19 gFat
6 gSaturated Fat
52 gCarbs
6 gFiber
26 gSugar
40 gProtein
620 mgSodium
980 mgPotassium
95 mgCalcium
4 mgIron
14 mgVitamin C
920 mcgVitamin A

Ingredients

For the sheet pan

1.5 lbs sweet potatoes, cut into 3/4-inch cubes
1 lb red seedless grapes, left in small clusters
1 medium red onion, cut into 1-inch wedges
3 tbsp olive oil
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
8 fresh sage leaves, plus extra for serving
3 cloves garlic, minced

For the pork and glaze

1 (1.5 lb) pork tenderloin, trimmed
1 tsp smoked paprika
3 tbsp pure maple syrup
1.5 tbsp whole grain mustard
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp olive oil

For finishing

2 tbsp unsalted butter
1 tbsp balsamic vinegar
Flaky sea salt, for serving
2 tbsp chopped fresh flat-leaf parsley

Directions

Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment paper.
In a small bowl, whisk the maple syrup, whole grain mustard, Dijon, apple cider vinegar, and 1 teaspoon olive oil until smooth; set the glaze aside.
Pat the pork dry and season all over with the smoked paprika, 1 teaspoon kosher salt, and black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high and sear the pork on all sides until golden, about 2 minutes total. Transfer to a plate.
On the prepared sheet pan, toss the sweet potatoes, onion, and grape clusters with the remaining 1 tablespoon olive oil, garlic, and a generous pinch of salt and pepper. Spread in an even layer and nestle the seared pork in the center.
Brush two-thirds of the glaze over the pork, reserving the rest. Tuck the sage leaves around the vegetables and roast for 18 to 20 minutes, stirring the vegetables once at the halfway mark, until the pork registers 140°F internally and the sweet potatoes are fork-tender.
While the pork rests, melt the butter in a small skillet over medium heat; once foaming, swirl in the balsamic vinegar and cook just until fragrant, about 30 seconds.
Tent the pork loosely with foil and let rest 5 minutes, then brush with the reserved glaze.
Slice the pork into 1/2-inch medallions, arrange on a platter with the roasted grapes and vegetables, drizzle with the balsamic-sage butter, and finish with flaky salt and parsley.

Cook’s Notes

Let the pork sit at room temperature for 20 minutes before searing for even cooking from edge to center.
A reliable instant-read thermometer is essential—pull the tenderloin at 140°F for juicy, slightly rosy medallions.
Swap the sweet potatoes for baby red potatoes if you prefer; reduce the roast time to 14 to 16 minutes.
Leftover pork is excellent sliced thin over arugula with a squeeze of lemon the next day.
Choose tight, heavy grape clusters; loose or overripe grapes will fall apart and steam rather than caramelize.