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.
Smarts: It's so worth the extra few minutes to give your proteins a sear - it adds color, texture, and flavor.
Proteins
Cuisines
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
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
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