Maple-Mustard Glazed Pork Tenderloin with Roasted Root Vegetables

Tender pork tenderloin glazed with a sweet and tangy maple-mustard sauce, served with a colorful medley of roasted root vegetables.

50m4 servings

DAIRY-free

420 cal|35g protein|35g carbs|15g fat|6g fiber

Ingredients

about 680 g Pork tenderloin
1/4 cup Maple syrup
2 tbsp Dijon mustard
1 tbsp Apple cider vinegar
2 medium Carrots
2 medium Parsnips
2 medium Sweet potatoes
2 tbsp Olive oil
1/2 tsp Salt
1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Preheat oven to about 205°C (200°C).
2In a small bowl, whisk together maple syrup, Dijon mustard, and apple cider vinegar.
3Peel and chop carrots, parsnips, and sweet potatoes into bite-sized pieces. Toss with olive oil, salt, and pepper and spread on a baking sheet.
4Place pork tenderloin on a separate baking sheet lined with parchment paper. Brush with maple-mustard glaze.
5Roast root vegetables for 20-25 minutes, or until tender.
6Roast pork tenderloin for 20-25 minutes, or until internal temperature reaches 63°C.
7Let pork rest for 5 minutes before slicing.
8Serve pork with roasted root vegetables.

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.

Keep a label checklist handy when you cook

Get the free 7-rule checklist for reading packaged-ingredient labels, then one practical allergy-aware tip each week. Confirm by email; no Safe Plated account needed.

One practical tip each week. Unsubscribe anytime. See our privacy policy.