Maple-Mustard Glazed Pork Tenderloin with Roasted Root Vegetable
Maple-Mustard Glazed Pork Tenderloin with Roasted Root Vegetables. This recipe balances savory and sweet flavors with an easy maple-Dijon glaze that caramelizes beautifully in the oven. Colorful seasonal root veggies—like carrots, baby potatoes, turnips or parsnips—roast alongside the pork for a complete sheet-pan dinner. It’s a fantastic weeknight meal that feels special without being fussy.Â
Ingredients
1.5–2 lbs pork tenderloin

3 tbsp Dijon mustard

2 tbsp pure maple syrup

1 tbsp apple cider vinegar

2 tbsp olive oil

1 lb baby potatoes, halved

4 medium carrots, peeled and cut into sticks

2 parsnips or turnips, peeled and cut into sticks

1 medium zucchini, sliced

1 tsp salt

½ tsp black pepper

2 tbsp chopped fresh parsley

Instructions
1
Prep the Glaze: In a small bowl, mix Dijon mustard, maple syrup, apple cider vinegar.
2
Season Pork: Pat pork dry.
 Rub with 1 tbsp olive oil, salt, and pepper.

Brush generously with maple-mustard glaze.
3
Arrange Vegetables: Toss potatoes, carrots, parsnips, and zucchini with remaining olive oil, salt, and pepper.
 Spread on a lined baking sheet.
4
Roast Together: Place pork on top of veggies.
 Roast at 400°F for ~25–30 minutes, until pork reaches 145°F.
 Let rest 5 minutes before slicing.
5
Serve: Slice pork tenderloin.
 Plate with roasted veggies.
 Garnish with fresh parsley.
Tags:
#EasyDinner#MapleMustard#PorkCouncil#RoastedVeggies#SheetPanMeals#UtahEatsChefBryanCookingwithchefbryanKUTV
chefbryan