In a bowl, whisk together the dijon mustard and syrup. Set aside.

Cut the sweet potatoes into 1/2 inch cubes (you can leave the skin on or remove it if prefered). Place on a lined baking sheet. Drizzle with olive oil and sprinkle with kosher salt and pepper. Toss to combine evenly.

Place the pork tenderloin in the center of the baking sheet. Remove 1/4 cup of the maple dijon sauce and brush it on all sides of the pork tenderloin. Sprinkle with kosher salt and pepper. Bake in a 400 degree oven for 15 minutes.

Dice the apples (with skin on) into 1/2 inch cubes. Add them to the baking sheet and toss them with the sweet potatoes until evenly combined. Place the baking sheet back into the oven for an additional 20 minutes. Set the broiler to high for an additional 2 minutes for a golden, crispy top.

Slice the pork tenderloin and serve with the extra maple dijon sauce and fresh thyme leaves sprinkled over top.