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
Servings:
4
Metric
Maple-Balsamic Pork Tenderloin with Roasted Root Veggies:
Pork tenderloin - 1 1/4 lb
Rutabagas (sub turnips) - 1/2 lb, peeled and chopped
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)
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.