Maple Glazed Pork Tenderloin with Roasted Vegetables

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
1 Review

This Maple Glazed Pork Tenderloin with Roasted Vegetables is the perfect blend of sweet and savory, making it an ideal dish for cozy dinners or special occasions. The rich flavors of maple syrup and Dijon mustard complement the tender pork, while the roasted vegetables add a delightful depth to the meal.

Ingredients for Maple Glazed Pork Tenderloin with Roasted Vegetables

Pork tenderloin is a lean and tender cut of meat that cooks quickly, making it perfect for busy nights. The maple syrup adds a natural sweetness that caramelizes beautifully in the oven. Dijon mustard brings a tangy contrast that balances the sweetness. Garlic enhances the savory notes, while a bit of salt and black pepper season the meat perfectly.

Olive oil helps the vegetables roast evenly and adds a slight richness. Baby carrots provide a sweet crunch, while Brussels sprouts offer a slightly bitter edge that complements the glaze. Red onion adds a mild sharpness and sweetness as it roasts. A sprinkle of dried thyme and cinnamon ties everything together with earthy warmth.

Tips & Tricks

  • Use a meat thermometer for perfectly cooked pork every time.
  • Marinate the pork overnight in the fridge for even deeper flavor.
  • If Brussels sprouts aren't your thing, replace them with broccoli or sweet potatoes.
  • Stir the vegetables halfway through roasting to ensure even cooking.

Serving Suggestions

This dish pairs wonderfully with a side of creamy mashed potatoes or a simple green salad with a light vinaigrette. A chilled glass of white wine such as Chardonnay or a light red like Pinot Noir complements the flavors beautifully.

Frequently Asked Questions

Can I use another cut of pork?
Yes, pork loin can be used, but adjust the cooking time as it is a larger cut.
Is it okay to use honey instead of maple syrup?
Absolutely! Honey will work well, though the flavor will be slightly different.
Can I prepare this recipe ahead of time?
You can marinate the pork and prep the vegetables in advance, then roast everything just before serving.

Maple Glazed Pork Tenderloin with Roasted Vegetables Recipe Walkthrough

First, preheat your oven to 400°F (200°C). While it's heating up, grab a small bowl and mix together the maple syrup, Dijon mustard, minced garlic, salt, and black pepper. This will be your flavorful glaze. Rub the glaze all over the pork tenderloin and let it marinate for at least 15 minutes—just enough time to let those flavors sink in.

Next, in a large bowl, toss together the baby carrots, halved Brussels sprouts, and sliced red onion with olive oil, dried thyme, cinnamon, salt, and black pepper. Make sure everything is well-coated to get that lovely roasted flavor.

Place the glazed pork tenderloin on a baking sheet and surround it with the seasoned vegetables. Pop it in the oven and let it roast for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C). Once done, let the pork rest for about 5 minutes before slicing it up. This helps keep all those juices inside where they belong. Serve everything together, and enjoy!

Why You'll Love This Recipe

  • Quick and easy to prepare, perfect for weeknight dinners.
  • The combination of maple and mustard creates a unique, savory sweetness.
  • Roasted vegetables make this a wholesome, one-pan meal.
  • Minimal cleanup with a single baking sheet.
  • Looks impressive enough for entertaining guests.

Ingredients

1 1/2 lbs pork tenderloin
1/4 cup pure maple syrup
2 tbsp Dijon mustard
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
1 lb baby carrots
1 lb Brussels sprouts, halved
1 red onion, sliced
1/2 tsp dried thyme
1/4 tsp cinnamon
1/2 tsp salt
1/4 tsp black pepper

Step-by-step Instructions

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix the maple syrup, Dijon mustard, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Rub the pork tenderloin with the maple syrup mixture and marinate for at least 15 minutes.
4. In a large bowl, toss the baby carrots, Brussels sprouts, and red onion with olive oil, dried thyme, cinnamon, 1/2 tsp salt, and 1/4 tsp black pepper.
5. Place the pork tenderloin on a baking sheet and surround it with the vegetable mixture.
6. Roast in the preheated oven for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
7. Let the pork rest for 5 minutes before slicing and serving.

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