Juicy pork tenderloin glazed with a sweet and tangy maple mixture, served with a medley of caramelized roasted root vegetables. A perfect blend of sweet and savory flavors.
Author:Don Nicholas
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:Serves 4
Category:Entrées
Ingredients
Scale
For the Pork Tenderloin:
1 pork tenderloin (about 1 lb)
¼ cup pure maple syrup
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tbsp soy sauce
1 garlic clove, minced
1 tbsp olive oil
Salt and pepper, to taste
For the Roasted Root Vegetables:
1 large carrot, peeled and chopped
1 parsnip, peeled and chopped
1 sweet potato, peeled and cubed
1 red onion, cut into wedges
2 tbsp olive oil
1 tsp fresh thyme (or ½ tsp dried thyme)
Salt and pepper, to taste
Instructions
For the Pork Tenderloin:
Preheat the oven to 375°F (190°C).
In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, soy sauce, and garlic to make the glaze.
Heat the olive oil in a large oven-safe skillet over medium heat. Season the pork tenderloin with salt and pepper, then sear on all sides until golden brown, about 4-5 minutes.
Brush the pork generously with the maple glaze and transfer the skillet to the oven. Roast for 15-20 minutes, basting occasionally with more glaze, until the internal temperature reaches 145°F (63°C).
Remove from the oven, cover with foil, and let rest for 5-10 minutes before slicing.
For the Roasted Root Vegetables:
Toss the chopped vegetables with olive oil, thyme, salt, and pepper. Spread them out on a baking sheet in a single layer.
Roast in the oven for 30-35 minutes, or until tender and caramelized, stirring halfway through.
