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

Name: Maple-Balsamic Pork Tenderloin
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/4 lb Pork tenderloin; 1/2 lb Rutabagas (sub turnips), peeled and chopped; 1/2 lb Parsnips, peeled and chopped; 1 lb Carrots, peeled and chopped; 1 1/2 Tbsp + 1 Tbsp Cooking oil; 1/2 cup Chicken stock or white wine; 2 Tbsp Maple syrup; 2 Tbsp Vinegar, balsamic; 2 tsp Mustard, Dijon; 1 tsp Bragg's / coconut aminos; 3 Tbsp Oil, cooking

Active: 20 min Total: 40 min

Original GF Paleo Vegetarian

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.

Proteins

Pork, non-ground

Cuisines

American

Ingredients

Metric

Servings:

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
Vinegar, balsamic - 2 Tbsp
Mustard, Dijon - 2 tsp
Bragg's / coconut aminos - 1 tsp
Oil, cooking - 3 Tbsp

Prep

Make maple-balsamic marinade - Whisk together maple syrup, vinegar, Dijon mustard, aminos, 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.

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