One Pan Roasted Pork Tenderloin with Apples, Sage and Root Vegetables

Preheat oven to 400°F.

First, mix up the rub. Combine brown sugar through salt in a small bowl. Cover the pork tenderloin in the olive oil, then coat it in the rub. Place it fat-side down in the center of a 9×13 baking dish.

In a large bowl, toss the vegetables (carrots through potatoes), garlic and apples with the apple cider vinegar, olive oil, salt, pepper, sage and white wine. Arrange in the baking dish, around the pork. Put dish into the oven.

Mix up the sauce/glaze and divide in half. Set one of the sections of glaze aside for serving. Use the other for basting the roast during cooking. Roast pork and vegetables for 30 minutes, then flip the tenderloin fat-side up. Baste pork with sauce, stir the veggies, and return it to the oven. Roast for another 5-20 minutes, basting with glaze every 10 minutes. When done, a thermometer inserted into the thickest part should read 63°C or 145°F.

Remove from oven, brush with additional glaze and allow to rest for 5 minutes before serving. Serve with remaining sauce