Honey-Mustard Glazed Pork Tenderloin with Roasted Root Vegetables
25min
1h 5min
4
557
Chef's Note
For the most tender pork, be careful not to overcook it. Remove it from the oven when it reaches 140°F and let it rest - the temperature will continue to rise to the safe 145°F. To save time, you can prep all the vegetables a day ahead and store them in water in the refrigerator to prevent browning. Just drain and pat dry before roasting.
Tags
Ingredients
2 pounds pork tenderloin
2 teaspoons kosher salt
1 teaspoon black pepper
3 tablespoons olive oil
1/3 cup honey
1/4 cup Dijon mustard
2 tablespoons whole grain mustard
4 cloves, minced garlic
2 tablespoons, chopped fresh rosemary
1 tablespoon, chopped fresh thyme
2 large, peeled and cut into 1-inch chunks sweet potatoes
4 large, peeled and cut into 1-inch chunks carrots
3 medium, peeled and cut into 1-inch chunks parsnips
2 medium, cut into wedges red onions
3 medium, peeled and cut into 1-inch chunks beets
2 cups, uncooked brown rice
4 cups chicken broth
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
Instructions
- 1
Preheat oven to 425°F (220°C). Position racks in the upper and lower thirds of the oven.
- 2
Season the pork tenderloin with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Let sit at room temperature for 15 minutes.
- 3
In a small bowl, whisk together 2 tablespoons olive oil, 1/3 cup honey, 1/4 cup Dijon mustard, 2 tablespoons whole grain mustard, 2 minced garlic cloves, 1 tablespoon chopped rosemary, and 1/2 tablespoon chopped thyme.
- 4
Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 3-4 minutes per side.
- 5
Brush half of the honey-mustard mixture over the seared pork. Reserve the remaining glaze for later.
- 6
Meanwhile, in a large bowl, toss sweet potatoes, carrots, parsnips, red onions, and beets with the remaining 2 minced garlic cloves, 1 tablespoon rosemary, 1/2 tablespoon thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- 7
Spread the vegetables on a large rimmed baking sheet and drizzle with the remaining olive oil. Toss to coat evenly.
- 8
Place the vegetables on the lower rack of the oven and the pork on the upper rack. Roast for 15 minutes.
- 9
While the pork and vegetables are roasting, rinse 2 cups brown rice under cold water. In a medium saucepan, bring 4 cups chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 45 minutes or until tender and liquid is absorbed.
- 10
After 15 minutes of roasting, brush the pork with more glaze and stir the vegetables. Continue roasting for another 10-15 minutes, until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender and caramelized.
- 11
Remove the pork from the oven and let rest for 10 minutes before slicing.
- 12
While the pork is resting, toss the roasted vegetables with 1 tablespoon apple cider vinegar and 1 tablespoon maple syrup for added flavor and brightness.
- 13
Fluff the cooked brown rice with a fork and divide among four plates.
- 14
Slice the pork tenderloin into 1/2-inch medallions and arrange over the rice.
- 15
Serve the roasted root vegetables alongside and drizzle everything with the remaining honey-mustard glaze.
Nutrition Information (per serving)
557
42g
56g
18g
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