Ingredients

　　1 pound pork tenderloin, tied with cooking twine, if desired

　　3 teaspoons canola oil, divided

　　2 tablespoons chopped fresh thyme, divided

　　3/4 teaspoon salt, divided

　　1/2 teaspoon freshly ground black pepper, divided

　　Vegetable oil cooking spray

　　2 tablespoons maple syrup

　　1 tablespoon cider vinegar

　　teaspoons whole-grain mustard

　　2 large sweet potatoes (about 1 1/4 pounds), peeled and cut into 1/2-inch-thick slices

　　2 large Fuji or similar apples (about 1 pound), peeled, cored and cut into 1-inch wedges

　　Position racks in upper and lower oven; heat oven to 450°F. Coat pork with 1 teaspoon oil; sprinkle with 1 tablespoon thyme, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Coat a rimmed sheet pan with cooking spray. Place pork in center of pan; roast on upper rack until browned, 10 minutes. In a bowl, combine syrup, vinegar and mustard. In another bowl, toss sweet potatoes and apples with remaining 1 tbsp thyme, 2 tsp oil, 1/2 tsp salt and 1/4 tsp black pepper; spread in a single layer around pork on pan. Coat pork with half syrup mixture; place pan on lower rack; roast until pork's internal temperature reaches 145°, 10 to 15 minutes. Transfer pork to a plate; cover loosely with foil; let rest 10 minutes. Turn sweet potatoes and apples; continue roasting until tender, 8 to 10 minutes. Spoon remaining syrup mixture over pork; slice and serve with sweet potatoes and apples.