Dinner · Canadian
Maple-glazed pork tenderloin with roasted roots
Pork tenderloin brushed with a maple-Dijon glaze and roasted with carrots, parsnips and red onion.
- Serves
- 3
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 3 plates- 450 g pork tenderloin
- 300 g carrots, cut into sticks
- 250 g parsnips, cut into sticks
- 100 g red onion, cut into wedges
- 1 tbsp olive oil
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 tsp fresh thyme, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Method
Heat the oven to 210C (410F). Toss the carrots, parsnips and onion with the oil and half the salt and roast for 15 minutes.
Mix the maple syrup, mustard and thyme. Season the pork with the rest of the salt and the pepper and sear in a hot pan for 4 minutes, turning.
Push the vegetables aside, set the pork on the tray and brush with the glaze.
Roast for 15 to 18 minutes, until the pork reaches 63C (145F) inside. Rest for 5 minutes, slice and serve with the vegetables.