maple dijon pork tenderloin with roasted garlic mashed potatoes

day 8 of my fall dinners series + a fall-inspired bonus breakfast

Sep 09, 2026

Welcome to day 8 of 10 days of fall dinners!

The last few mornings in New England have felt quite fall-ish, all the more reason to make today’s recipe for a cozy dinner. This maple dijon pork tenderloin with roasted garlic mashed potatoes is the perfect easy-but-fancy dinner to cozy up with as the weather starts to (slowly) change, packed with protein and fall flavor.

It’s also a great entertaining meal—pair the pork with the roasted garlic mashed potatoes like we have in today’s post or add a simple side salad or roasted veggies.

We’re using pork tenderloin, which is extra tender and my personal favorite cut. I know it can get a bad rap, but trust me on this one and try it out! The pork sears in the pan before finishing off in the oven, soaking up that delicious maple-dijon sauce. Pork is one of those proteins most people overcook out of fear of not cooking it enough. If that resonates with you, I highly recommend a meat thermometer to monitor it.

Today’s recipe comes straight from the High-Protein Hits chapter of my cookbook, Don’t Think About Dinner. If you have a copy, you can cook right from pages 212 and 280. If you try this one and love it, you can get a copy of the book 30% off right now!

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catch up on 10 days of fall dinners

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maple dijon pork tenderloin with roasted garlic mashed potatoes

serves 4 | prep time: 20 minutes | cook time: 55 minutes

gluten-free, nut-free, dairy-free option

INGREDIENTS

For the Maple-Dijon Sauce

1 1/2 cups low-sodium chicken broth
1/4 cup pure maple syrup
2 tablespoons coconut aminos (or reduced-sodium tamari or reduced-sodium soy sauce)
2 tablespoons Dijon mustard
4 garlic cloves, minced
1 tablespoon apple cider vinegar
2 teaspoons tapioca flour or arrowroot starch (can substitute cornstarch)

For the Pork

1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried rosemary
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 1/2 pounds pork tenderloin, silver skin removed*
2 tablespoons olive oil

For the Mashed Potatoes

1 garlic bulb
1 teaspoon olive oil
2 pounds russet potatoes, peeled and cut into 2-inch cubes (about 4 medium potatoes)
2 teaspoons kosher salt, plus more to taste
1 cup milk, preferably whole milk
6 tablespoons unsalted butter or unsalted vegan butter
1/2 teaspoon ground black pepper

INSTRUCTIONS

Position an oven rack in the middle of the oven. Preheat the oven to 400°F.
Make the roasted garlic: Slice off the top third of the garlic bulb, discard, and drizzle the remaining head with the oil. Wrap the garlic loosely in aluminum foil and place it seam side up on the oven rack. Roast until soft and browned on the edges, 35 to 40 minutes. Optional to roast garlic for the potatoes, skip to save time.
Make the maple-Dijon sauce: In a medium bowl, whisk together the broth, syrup, coconut aminos, mustard, garlic, vinegar, and tapioca flour. Set aside.
Cook the pork: In a small bowl, stir together the garlic powder, smoked paprika, rosemary, salt, and black pepper. Pat the pork tenderloin dry with paper towels and coat all sides with the spice mixture.
Heat the oil in a large cast-iron or ovenproof skillet over medium heat until shimmering. Add the pork and sear until browned and a crust forms, 2 to 3 minutes per side. Transfer to a plate and set aside.
Reduce the heat to medium-low, add the maple-Dijon sauce, and stir with a wooden spoon to release any browned bits from the bottom of the pan. Bring to a simmer and cook, stirring often, until the sauce thickens, about 3 minutes. Return the seared pork to the skillet and turn it with tongs to evenly coat with the sauce. Transfer to the oven. Roast the pork in the skillet until golden brown on the outside and it reaches an internal temperature of 140°F, 15 to 18 minutes.
Remove the skillet from the oven. Remove the pork from the skillet, cover loosely with aluminum foil, and rest on a cutting board for about 5 minutes, then cut it into ½-inch slices.
Make the Mashed Potatoes: In a large pot, combine the potatoes, 1 teaspoon of the salt, and enough water to cover the potatoes by 3 inches and bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, until the potatoes are fork-tender, about 15 minutes. Drain in a colander and return the potatoes to the pot. Mash the potatoes with a potato masher, ricer, or fork until no large pieces remain.
Carefully squeeze the roasted garlic cloves into the pot and mash until fully combined. Add the milk, butter, the remaining 1 teaspoon salt, and the black pepper and stir constantly until the butter has melted and the potatoes are creamy.
To serve, divide the potatoes and pork among four plates and drizzle with the pan sauce.

STORE IT: Refrigerate the pork and potatoes assembled, or in separate sealed containers for up to 4 days. Freeze the pork, pan sauce, and potatoes separately for up to 3 months.

REHEAT IT: From the refrigerator, microwave the pork and potatoes with the sauce until warm, 1 to 2 minutes. From the freezer, thaw in the refrigerator overnight, then microwave in 30-second increments until warm.

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recipe notes

*The silver skin becomes chewy when cooked. To remove it, carefully insert a knife under that skin and cut away from the tenderloin, then turn the knife, lift, and cut down the length of the tenderloin to separate it.
Add a side or swap out the mashed potatoes with another side. From DTAD, I recommend the “Cheesy” Polenta (p. 282) or Cauliflower and Parsnip Puree (p. 288). Or add a side of roasted squash, potatoes, or veggies.
Save time and energy and prep your mashed potatoes ahead! You can freeze them for up to 3 months.

swaps and subs

Mashed potatoes: Skip the roasted garlic to save time.
Pork: Swap for 1 1/2 pounds boneless, skinless chicken thighs. Prepare the thighs the same as the pork, cooking to an internal temperature of 165ºF, which may take closer to 20 minutes, depending on the size of the thigh pieces.
Maple syrup: Swap for raw honey.
Dairy-free: Use unsweetened almond milk in the mashed potatoes.

We have the most delicious fall-inspired breakfast from carla lalli today! She was kind enough to share her cherry-cacao granola straight from her new cookbook, Food is a Feeling, which officially hit the shelves yesterday. The crunchy-sweet granola is the perfect addition for topping overnight oats or chia pudding, or honestly just eating right off the pan. Food is a Feeling is so much more than a collection of recipes, it also includes 30 personal essays to share the stories behind the food that has shaped her life, and it’s a beautiful read. Get a copy now wherever books are sold!

cherry-cacao granola

makes 2 quarts

INGREDIENTS

3 cups rolled oats (not quick-cooking), or gluten-free rolled oats
2 cups pistachios, peanuts, or almonds
¼ cup cacao nibs, lightly crushed
½ cup extra-virgin olive oil
½ cup pure maple syrup
2 teaspoons kosher salt
1 cup dried sour cherries
Flaky salt
½ cup coarsely chopped bittersweet chocolate (optional)

INSTRUCTIONS

Preheat the oven to 350°F.
In a large bowl, combine the oats, pistachios, and cacao nibs. Add the oil, maple syrup, and kosher salt and stir to coat. Scrape the mixture onto a large rimmed baking sheet and spread it out, wall to wall.
Bake until the mixture is fragrant and toasty, about 30 minutes, rotating the sheet back to front halfway through (but not stirring).
Add the cherries to the granola and toss them through. Return to the oven and bake until the oats and nuts are dark golden brown, about 5 minutes more.
Season with flaky salt, then sprinkle the chocolate pieces over, if using. Let sit, undisturbed. The chocolate will soften and spread out while the granola cools; don’t stir until it firms up again. Store granola airtight, at room temperature, for up to 3 weeks.

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