Maple Dijon Pork Tenderloin with Roasted Root Vegetables
Pork tenderloin roasted with a maple-Dijon glaze alongside carrots, parsnips, and red onion until caramelized.
Pork tenderloin is one of the leaner cuts you can roast, and a maple-Dijon glaze gives it a glossy, slightly sweet crust without much fuss. It roasts on the same pan as carrots, parsnips, and red onion wedges, so the vegetables pick up the same glaze as they caramelize.
Built from unprocessed whole foods — pork, root vegetables, olive oil, and a touch of real maple syrup — this dinner fits comfortably into a paleo-style way of eating, without anything that reads like a substitute ingredient.
Pull the pork at 145°F and let it rest before slicing; it keeps carryover cooking from drying it out.
Ingredients
- 1.5 lb pork tenderloin — trimmed
- 2 tbsp Dijon mustard
- 2 tbsp maple syrup
- 1 tbsp olive oil
- 2 cloves garlic — minced
- 1 tsp dried rosemary
- 3 carrots — cut into chunks
- 2 parsnips — cut into chunks
- 1 red onion — cut into wedges
- salt and pepper — to taste
These ingredients are standard at most North American supermarkets.
Instructions
- 1Preheat oven to 400°F and line a sheet pan with parchment.
- 2Whisk together Dijon mustard, maple syrup, olive oil, garlic, and rosemary.
- 3Toss carrots, parsnips, and red onion with half the mustard mixture, salt, and pepper, and spread on the sheet pan. Roast 15 minutes.
- 4Season pork with salt and pepper, brush with remaining mustard mixture, and nestle among the vegetables.
- 5Roast 20-25 minutes more, until pork reaches 145°F internally and vegetables are tender.
- 6Let pork rest 5 minutes before slicing and serving with the vegetables.