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

Active: 20 minTotal: 40 min

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
  • 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
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Prep

  1. Make maple-balsamic marinade - Whisk together maple syrup, vinegar, Dijon mustard, soy sauce, and cooking oil. (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. (Should be done 1 day ahead)
  3. Rutabagas / Parsnips / Carrots - Prep as directed. (Can be done up 4 days ahead)

Make

  1. Heat oven to 425F / 218C.
  2. 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.
  3. 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.
  4. 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.

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

This meal has 65 reviews

Pork needed to cook much longer to be done. Veggies we're goid

By: Johnna
Posted: Feb 22, 2018
Diet: Original

Eh. It was okay but not delicious.

By: Sarah
Posted: Dec 27, 2017
Diet: Original

Everything turned out perfect! My husband really liked the veggies.

By: Cindi
Posted: May 14, 2016
Diet: Original

I was pleasantly surprised at the root vegetables!

By: Angela
Posted: Sep 04, 2015
Diet: Original

Veggies were great! I used left-over pork roast, cooked in crock pot with balsamic glaze.

By: Bev
Posted: Aug 02, 2015
Diet: Original

The marinade didn't give my pork loin much flavor.

By: Alexandrea
Posted: Jul 19, 2015
Diet: Original