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Easy Maple Glazed Pork Tenderloin with Roasted Vegetables

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This easy maple glazed pork tenderloin with roasted vegetables is a quick and impressive one-pan dinner. The maple glaze caramelizes into a sticky, sweet-savory coating that locks in moisture, while the vegetables get crispy edges.

Ingredients

Scale
  • 1 pork tenderloin (about 1 to 1.5 pounds)
  • 1/3 cup pure maple syrup
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 2 cups Brussels sprouts, halved
  • 2 cups butternut squash, cubed (about 1-inch pieces)
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: fresh rosemary or thyme sprigs for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven. Line your sheet pan with parchment paper or foil for easy cleanup.
  2. Prep the vegetables. In a large bowl, toss the Brussels sprouts, butternut squash, and red onion wedges with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread them out on one half of the prepared sheet pan.
  3. Start the vegetables roasting. Place the pan in the oven and roast the vegetables for 15 minutes while you prepare the pork.
  4. Prepare the pork tenderloin. Pat the pork tenderloin dry with paper towels. Trim off any silver skin or excess fat. Season the pork all over with 1 teaspoon salt, 1/2 teaspoon pepper, and the dried thyme.
  5. Make the maple glaze. In a small bowl, whisk together the maple syrup, Dijon mustard, minced garlic, and 1 tablespoon olive oil until smooth.
  6. Glaze the pork. Place the seasoned pork tenderloin in the bowl with the glaze and turn to coat it evenly. Let it sit for about 5 minutes.
  7. Add the pork to the pan. After the vegetables have roasted for 15 minutes, remove the pan from the oven. Push the vegetables to one side and place the glazed pork tenderloin on the other side. Pour any remaining glaze from the bowl over the pork.
  8. Roast everything together. Return the pan to the oven and roast for 20-25 minutes, or until the internal temperature of the pork reaches 140°F (60°C) for medium, or 145°F (63°C) for medium-well.
  9. Rest the pork. Remove the pan from the oven and transfer the pork tenderloin to a cutting board. Tent it loosely with foil and let it rest for 5-10 minutes.
  10. Slice and serve. Slice the pork into 1/2-inch thick medallions. Arrange them on a platter with the roasted vegetables. Drizzle any accumulated juices from the cutting board over the top. Garnish with fresh rosemary or thyme sprigs if desired.

Notes

Don’t skip patting the pork dry. Let the pork come to room temperature before cooking. Watch the sugar content in the glaze to prevent burning. Use a meat thermometer for best results. Cut vegetables uniformly. Don’t overcrowd the pan. Rest the pork before slicing.

Nutrition

Keywords: maple glazed pork tenderloin, roasted vegetables, one pan dinner, easy weeknight dinner, pork tenderloin recipe

Find it online: https://twinkletaste.com/easy-maple-glazed-pork-tenderloin-with-roasted-vegetables/