Maple Glazed Pork Tenderloin with Roasted Root Vegetables

Preheat your oven to 425°F (220°C).

Pat the 1.5 pounds pork tenderloin dry with paper towels. In a small bowl, mix together 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried thyme. Rub this mixture all over the pork tenderloin.

In another bowl, whisk together 1/4 cup maple syrup, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, 1 tablespoon soy sauce, and 2 minced garlic cloves to create the maple glaze.

Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.

While the pork is searing, peel and cut 3 medium carrots, 2 medium parsnips, and 1 large sweet potato into 1-inch chunks. Cut 1 medium red onion into wedges.

In a large bowl, toss the prepared vegetables with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Transfer the seared pork to a plate. In the same skillet, add the vegetables and arrange them evenly. Place the fresh rosemary and thyme sprigs among the vegetables.

Place the seared pork tenderloin on top of the vegetables and brush half of the maple glaze over the pork.

Transfer the skillet to the preheated oven and roast for 20 minutes. Remove from oven, brush the remaining glaze over the pork, and continue roasting for another 10-15 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender.

Remove from the oven and transfer the pork to a cutting board. Tent with foil and let rest for 5-10 minutes.

While the pork is resting, stir 1 tablespoon unsalted butter into the vegetables to add richness and shine.

Slice the pork tenderloin into 1/2-inch medallions and serve with the roasted root vegetables.