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Maple Dijon Pork Tenderloin with Roasted Root Vegetables

Pork tenderloin roasted with a maple-Dijon glaze alongside carrots, parsnips, and red onion until caramelized.

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

Instructions

  1. Preheat oven to 400°F and line a sheet pan with parchment.
  2. Whisk together Dijon mustard, maple syrup, olive oil, garlic, and rosemary.
  3. Toss carrots, parsnips, and red onion with half the mustard mixture, salt, and pepper, and spread on the sheet pan. Roast 15 minutes.
  4. Season pork with salt and pepper, brush with remaining mustard mixture, and nestle among the vegetables.
  5. Roast 20-25 minutes more, until pork reaches 145°F internally and vegetables are tender.
  6. Let pork rest 5 minutes before slicing and serving with the vegetables.