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Maple-Balsamic Pork Tenderloin
with roasted rutabagas / parsnips / carrots

Active: 20 Total: 40

Tonight we're bringing back our very first pork tenderloin meal from 2015. This version is a simple one - seared and roasted and paired with in-season root vegetables. A flavorful maple-balsamic marinade brings everything together.
Smarts: It's worth the extra few minutes to give your proteins a sear - it adds color, texture, and flavor.



Maple-Balsamic Marinade:
  • Maple syrup - 2 Tbsp
  • Vinegar, balsamic - 2 Tbsp
  • Mustard, Dijon - 2 tsp
  • Soy sauce, low-sodium - 1 tsp
  • Oil, cooking - 3 Tbsp
Maple-Balsamic Pork Tenderloin with Roasted Root Veggies:
  • Pork tenderloin - 1 1/4 lb
  • Rutabagas - 1/2 lb , peeled and chopped (sub turnips)
  • Parsnips - 1/2 lb , peeled and chopped
  • Carrots - 1 lb , peeled and chopped
  • Oil, cooking - 1 1/2 Tbsp + 1 Tbsp
  • Stock, any type - 1/2 cup (sub white wine)
  • Foil - for roasting


  1. Make maple-balsamic marinade - Whisk together maple syrup, vinegar, Dijon mustard, soy sauce, and cooking oil (portion for marinade). (Can be done up to 5 days ahead)

  2. Pork tenderloin - Pour 2 Tbsp (for 4 servings; adjust accordingly if customizing) of marinade over pork, lightly salt and pepper, and then tenderize with a fork. Marinate for at least 20 minutes and up to 1 day. Reserve remaining marinade. (Can be done up to 1 day ahead)

  3. Rutabagas / Parsnips / Carrots - Prep as directed. (Can be done up 4 days ahead)

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  1. Heat oven to 425F / 218C.

  2. Toss veggies with first part of cooking oil (portion for pork and veggies) on a sheet pan. Spread out into 1 even layer and roast for 25 to 30 minutes, shaking and rotating pan midway through.

  3. While veggies roast, heat an oven-safe skillet over medium-high heat. Add second part of cooking oil (portion for pork and veggies) and then pork tenderloin to heated oil. Sear on both sides for 2 to 3 minutes each, until golden. Pour chicken stock or wine into skillet, cover loosely with foil, and bake in the oven for 16 to 20 minutes or until pork reaches 145F / 63C.

  4. Toss roasted veggies with 2 Tbsp of marinade (again for 4 servings; adjust accordingly if customizing) and some salt and pepper right out of the oven. Serve with sliced pork tenderloin and drizzle remainder of marinade over pork.



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