Maple-Balsamic Pork Tenderloinwith roasted rutabagas / parsnips / carrots
We haven't done pork tenderloin. This version is simple - just seared and roasted and paired with in-season rutabagas (sub turnips) and parsnips. All these ingredients come together with a flavorful maple-balsamic marinade.
Smarts: It's so worth the extra few minutes to give your proteins a sear - it adds color, texture, and flavor.
Ingredients
Maple-Balsamic Pork Tenderloin with Roasted Root Veggies:
- Pork tenderloin - 1 1/4 lb
- Rutabagas (sub turnips) - 1/2 lb, peeled and chopped
- Parsnips - 1/2 lb, peeled and chopped
- Carrots - 1 lb, peeled and chopped
- Cooking oil - 1 1/2 Tbsp + 1 Tbsp
- Chicken stock or white wine - 1/2 cup
Maple-Balsamic Marinade:
- Maple syrup - 2 Tbsp
- Balsamic vinegar - 2 Tbsp
- Dijon mustard - 2 tsp
- Soy sauce, low-sodium - 1 tsp
- Cooking oil - 3 Tbsp
Nutrition Facts
Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Calories447
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% Daily Value
Total Fat22g34%
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Saturated Fat4g18%
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Trans Fat0g
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Cholesterol82mg27%
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Sodium301mg13%
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Total Carbohydrate34g11%
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Dietary Fiber7g29%
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Sugars18g
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Protein29g
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Prep
- Make maple-balsamic marinade - Whisk together maple syrup, vinegar, Dijon mustard, soy sauce, and cooking oil. (Can be done up to 5 days ahead)
- 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. (Should be done 1 day ahead)
- Rutabagas / Parsnips / Carrots - Prep as directed. (Can be done up 4 days ahead)
Make
- Heat oven to 425F / 218C.
- Toss veggies with first part of cooking oil on a sheet pan. Spread out into 1 even layer and roast for 25 to 30 minutes, shaking and rotating pan midway through.
- While veggies roast, heat a skillet over medium-high heat. Add second part of cooking oil 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.
- Toss roasted veggies with 2 Tbsp of marinade (again for 4 servings; adjust accordingly if customizing) and salt and pepper right out of the oven. Serve with sliced pork tenderloin, and drizzle remainder of marinade over pork.
Nutrition Facts
Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Calories447
Just a moment...
% Daily Value
Total Fat22g34%
Just a moment...
Saturated Fat4g18%
Just a moment...
Trans Fat0g
Just a moment...
Cholesterol82mg27%
Just a moment...
Sodium301mg13%
Just a moment...
Total Carbohydrate34g11%
Just a moment...
Dietary Fiber7g29%
Just a moment...
Sugars18g
Just a moment...
Protein29g
Just a moment...
Reviews
This meal has 65 reviews
Pork needed to cook much longer to be done. Veggies we're goid
Eh. It was okay but not delicious.
Everything turned out perfect! My husband really liked the veggies.
I was pleasantly surprised at the root vegetables!
Veggies were great! I used left-over pork roast, cooked in crock pot with balsamic glaze.
The marinade didn't give my pork loin much flavor.