Sheet Pan Maple-Mustard Pork Tenderloin with Root Veggies
Sheet Pan Maple-Mustard Pork Tenderloin with Root Veggies offers a delightful medley of sweet and tangy flavors, all roasted to perfection on a single pan. This dish features succulent pork tenderloin glazed with rich maple syrup and zesty Dijon mustard, paired with vibrant root vegetables like carrots, parsnips, and Brussels sprouts. Ideal for busy weeknights or family gatherings, it promises minimal cleanup and maximum satisfaction, making it a go-to recipe for any home cook.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb pork tenderloin
- 1/4 cup pure maple syrup
- 2 tbsp Dijon mustard
- 3 medium carrots, peeled and chopped (about 1 cup)
- 2 medium parsnips, peeled and chopped (about 1 cup)
- 8 oz Brussels sprouts, halved
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix maple syrup and Dijon mustard until combined.
- Prepare the veggies by chopping carrots and parsnips; halve Brussels sprouts.
- On a large sheet pan, toss veggies with olive oil, salt, and pepper. Place the pork in the center and brush with glaze.
- Roast for 25-30 minutes or until the pork reaches an internal temperature of 145°F (63°C) and the veggies are fork-tender.
- Let rest for five minutes before slicing and serving. Drizzle remaining glaze over the dish.
Nutrition
- Serving Size: 1 plate (170g)
- Calories: 290
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 71mg
Keywords: Feel free to substitute root vegetables based on seasonal availability. For added flavor, consider marinating the pork in the glaze for an hour before cooking. Leftovers can be stored in an airtight container for up to three days.