Maple-Balsamic Pork Tenderloin
with 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
Calories
447
Just a moment...
% Daily Value
Total Fat
22g
34%
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Saturated Fat
4g
18%
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Trans Fat
0g
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Cholesterol
82mg
27%
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Sodium
301mg
13%
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Total Carbohydrate
34g
11%
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Dietary Fiber
7g
29%
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Sugars
18g
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Protein
29g
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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)
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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
Calories
447
Just a moment...
% Daily Value
Total Fat
22g
34%
Just a moment...
Saturated Fat
4g
18%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
82mg
27%
Just a moment...
Sodium
301mg
13%
Just a moment...
Total Carbohydrate
34g
11%
Just a moment...
Dietary Fiber
7g
29%
Just a moment...
Sugars
18g
Just a moment...
Protein
29g
Just a moment...
Reviews
Ratings
65 reviews