Roasted Garlic and Herb Pork Tenderloin with Root Vegetables🍖 Main

IngredientsCopy

• 2 pork tenderloins (about 1 lb each), silver skin removed
• 3 tbsp olive oil, divided
• 1 tbsp fresh rosemary, finely minced
• 1 tbsp fresh thyme leaves
• 4 cloves garlic, grated
• 1 large sweet potato, peeled and cut into 3/4-inch cubes
• 1 lb Brussels sprouts, trimmed and halved
• 1 large red onion, cut into 1-inch wedges
• 2 tbsp pure maple syrup
• 2 tbsp whole-grain mustard
• 1 tbsp apple cider vinegar
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: Preheat your oven to 400 degrees F and place a large rimmed baking sheet inside the oven while it heats up.
2. Step 2: In a large bowl, toss the cubed sweet potatoes, halved Brussels sprouts, and red onion wedges with 2 tablespoons of olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
3. Step 3: Carefully remove the hot baking sheet from the oven and spread the vegetables out in an even layer, turning the Brussels sprouts cut-side down. Roast for 15 minutes.
4. Step 4: Meanwhile, pat the pork tenderloins dry. Rub them with the remaining 1 tablespoon of olive oil, grated garlic, minced rosemary, thyme leaves, salt, and black pepper.
5. Step 5: Heat an oven-safe skillet over medium-high heat and sear the pork tenderloins for 2 minutes per side until golden brown all over.
6. Step 6: In a small bowl, whisk together the maple syrup, whole-grain mustard, and apple cider vinegar.
7. Step 7: Remove the baking sheet from the oven, push the vegetables toward the edges, and place the seared pork tenderloins in the center. Brush half of the maple-mustard glaze over the pork.
8. Step 8: Return the pan to the oven and roast for 15 to 18 minutes until the vegetables are tender and charred at the edges and a thermometer inserted into the thickest part of the pork reads 145 degrees F. Let the pork rest on a cutting board for 10 minutes before slicing and drizzling with the remaining glaze.