Maple Dijon Pork Tenderloin with Roasted Root Vegetables

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.