Direction

1. Preheat the oven to 425 degrees F (220 degrees C) and line a sheet pan with parchment. Combine garlic, salt, pepper, thyme and smoked paprika in a small bowl.
2. Pat tenderloin dry with paper towels. Coat all sides with half of seasoning mixture, using fingertips to rub into the meat. Let seasoned tenderloin stand at room temperature while other ingredients are being prepped.
3. Combine apples, red onion, and sweet potato in a bowl. Sprinkle with remaining seasoning mixture and stir to combine. Melt 2 tablespoons butter, pour over seasoned mixture, and stir to coat. Spread in a single layer on the prepared baking sheet.
4. Roast in the center of the preheated oven, uncovered, for about 10 minutes.
5. Meanwhile, melt remaining butter in a large skillet over medium-high heat. When butter stops sizzling, add tenderloin to the skillet and brown on all sides, 2 to 3 minutes per side. Nestle tenderloin into the middle of the sheet pan with apple mixture.
6. Return pan to the oven and roast while glaze is prepared, 10 to 15 minutes.
7. Meanwhile, for glaze, to the same skillet add apple cider, red wine vinegar, and Dijon mustard. Increase heat to medium-high and bring to a full rolling boil. Allow liquid to reduce to about 1 cup, and spoon generously over tenderloin and apple mixture.
8. Continue roasting until the internal temperature of the thickest part of pork reaches 140 degrees F (60 degrees C), 5 to 10 minutes more.
9. Remove from the oven and tent with foil. Allow to rest about 5 minutes. Residual cooking should bring pork up to 145 degrees F (63 degrees C), when tested with an instant read thermometer.
10. To serve, slice pork into 1/2-inch slices, garnish with fresh thyme, and serve with roasted vegetables and apples.