Maple-Glazed Roasted Pork Tenderloin with Roasted Root Vegetables
A simple and flavorful roasted pork tenderloin glazed with maple syrup, paired with a medley of roasted seasonal root vegetables like carrots, parsnips, and sweet potatoes. This hearty weeknight dish highlights the natural sweetness of fall produce and utilizes straightforward roasting techniques for an easy yet satisfying meal.
Overview
This Maple-Glazed Roasted Pork Tenderloin recipe showcases tender and juicy pork, elevated by a sweet and sticky maple syrup glaze. Roasted alongside a colorful medley of root vegetables, including carrots, parsnips, and sweet potatoes, this dish captures the essence of autumn with natural sweetness and robust flavors. It’s perfect for an easy weeknight dinner or a comforting weekend meal.
Why you’ll love it
The pork tenderloin remains moist and flavorful thanks to a simple maple glaze that enhances rather than overpowers. Roasted vegetables complement the pork with their caramelized natural sugars, adding texture and vibrant color to your plate. This recipe uses uncomplicated roasting techniques, requiring minimal prep and cleanup.
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Ingredient notes
We select pork tenderloin for its lean, tender qualities that cook evenly and quickly. The root vegetables are peeled and cut into uniform pieces to ensure even roasting. Pure maple syrup is used for the glaze to deliver an authentic sweet flavor that caramelizes beautifully in the oven. Fresh herbs like thyme can be added optionally to enhance the aroma.
Serving & storage
Serve the pork sliced, drizzled with any pan glaze, alongside the warm roasted vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave to preserve tenderness and texture. Proper cooking to the recommended temperature ensures safety and optimal taste.
Chef tips
- Use a meat thermometer to ensure the pork is safely cooked to 63°C (145°F) and remains juicy.
- Cut vegetables uniformly to ensure even roasting.
- Resting the pork after roasting allows juices to redistribute for maximum tenderness.
- If fresh thyme is unavailable, dried thyme or rosemary can be substituted.
Ingredients
- 500 g (1 lb)pork tenderloin, trimmed
- 2 tbsppure maple syrup
- 1 tbspolive oil, divided
- 1 tspDijon mustard
- 1/2 tspsalt
- 1/4 tspfreshly ground black pepper
- 3 mediumcarrots, peeled and cut into 2.5 cm (1 inch) pieces
- 2 mediumparsnips, peeled and cut into 2.5 cm (1 inch) pieces
- 1 mediumsweet potato, peeled and cut into 2.5 cm (1 inch) cubes
- 2 sprigsfresh thyme (optional)
- 1 tbspfresh lemon juice
Equipment
- oven
- roasting pan or sheet pan
- mixing bowl
- meat thermometer
- baking tray
- knife
- cutting board
Nutrition per serving
- Calories360
- Protein32 g
- Carbs30 g
- Fat9 g
Step-by-step
Step 1
Preheat the oven to 200°C (400°F). Line a roasting pan or large baking sheet with parchment paper or lightly grease it.
Step 2
In a small bowl, whisk together the maple syrup, Dijon mustard, 1 tbsp olive oil, salt, and black pepper to create the glaze.
Step 3
Place the pork tenderloin on the prepared pan. Brush half of the maple glaze evenly over the pork.
Step 4
In a separate bowl, toss the carrots, parsnips, and sweet potato cubes with the remaining 1 tbsp olive oil and a pinch of salt and pepper.
Step 5
Arrange the vegetables around the pork tenderloin on the pan in a single layer. Add thyme sprigs if using.
Step 6
Roast in the preheated oven for 25 minutes. Then, remove the pan and brush the pork with the remaining maple glaze.
Step 7
Return to the oven and roast for an additional 10 minutes until the pork reaches an internal temperature of 63°C (145°F) measured with a meat thermometer. Vegetables should be tender and caramelized.
Step 8
Remove the pork from the oven and let it rest for 5 minutes before slicing. Drizzle vegetables with fresh lemon juice and serve alongside the sliced pork.
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