A sweet-savory Thanksgiving centerpiece: juicy pork tenderloin seared, glazed with maple-Dijon, and roasted with cinnamon-kissed apples.

Scale

2 pork tenderloins (about 1 lb each)

1 1/2 tsp kosher salt

1 tsp black pepper

1 tsp thyme leaves (fresh or dried)

2 tbsp olive oil

3 tbsp pure maple syrup

2 tbsp Dijon mustard

1 tbsp apple cider vinegar

2 apples, cored and sliced

1 tbsp unsalted butter

1 tsp ground cinnamon

Optional: chopped fresh parsley, for garnish

1. Preheat oven to 400°F. Pat pork dry; season with salt, pepper, and thyme.

2. Heat olive oil in an oven-safe skillet over medium-high. Sear pork on all sides until golden, 6–8 minutes total.

3. Whisk maple syrup, Dijon, and cider vinegar in a small bowl to make the glaze.

4. Add apple slices to the skillet around the pork; dot with butter and sprinkle cinnamon.

5. Pour the maple-Dijon glaze over pork and apples.

6. Transfer skillet to oven and roast 20–25 minutes, until internal temperature reaches 145°F.

7. Rest pork 5 minutes on a board; toss apples in pan juices.

8. Slice pork into medallions, spoon apples and juices over top, and garnish if desired.