Maple Lacquered Pork Tenderloin with Sweet Potatoes & Parsnips

Name: Maple Lacquered Pork Tenderloin with Sweet Potatoes & Parsnips
Prep time: 20 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 2 pieces pork tenderloin (about 500g each); 1/2 cup pure maple syrup; 2 tablespoons soy sauce (low sodium preferred); 2 tablespoons Dijon mustard; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 2 large sweet potatoes (peeled and cut into 1-inch cubes); 3 medium parsnips (peeled and cut into 1-inch pieces); 2 tablespoons olive oil; 1 teaspoon sea salt; 1/2 teaspoon black pepper

60 min 4 servings Medium

All Recipes

Deliciously sweet and savoury, this sheet pan dish of maple lacquered pork tenderloin with roasted sweet potatoes and parsnips is a perfect balance of flavours.

Prep

20 min

Cook

35 min

Total

60 min

Servings

Difficulty

Medium

Maple lacquered pork tenderloin is a delightful fusion of sweet and savoury flavours that captures the essence of Canadian cuisine. The rich, caramelized maple glaze complements the tender pork beautifully, creating a dish that is both elegant and comforting. Paired with roasted sweet potatoes and parsnips, this sheet pan meal is not only delicious but also convenient. The vegetables' natural sweetness is enhanced during roasting, making them a perfect match for the glazed pork. This dish is ideal for a family dinner or a special occasion, bringing a taste of Canada to your table.

Instructions

Preheat Oven

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.

Pro tip: Ensure the oven is fully preheated for even roasting.

Prepare the Glaze

In a small bowl, whisk together the maple syrup, soy sauce, Dijon mustard, smoked paprika, and garlic powder. Set aside.

Marinate the Pork

Place pork tenderloins on the prepared sheet pan. Brush them generously with the maple glaze. Reserve some glaze for basting.

Pro tip: Marinate for at least 15 minutes if time allows, for deeper flavour.

Prepare the Vegetables

In a large bowl, toss the sweet potatoes and parsnips with olive oil, sea salt, and black pepper until well coated. Arrange them around the pork on the sheet pan.

Pro tip: Distribute vegetables evenly for consistent roasting.

Roast the Pork and Vegetables

Roast in the preheated oven for 25-30 minutes, basting the pork with the reserved glaze halfway through. Check that the internal temperature of the pork reaches 145°F (63°C).

Pro tip: Use a meat thermometer inserted into the thickest part of the pork.

Rest and Serve

Remove the pork from the oven and let it rest for 5 minutes before slicing. Serve alongside the roasted sweet potatoes and parsnips.

Pro tip: Resting the meat allows juices to redistribute, ensuring tenderness.

💡

Tips & Tricks

Use a meat thermometer to ensure the pork is cooked to perfection.
Cut vegetables to similar sizes for even roasting.
Line the sheet pan with parchment paper for easy cleanup.
Allow the pork to rest before slicing to retain juiciness.

Frequently Asked Questions

How do I know when the pork is done?

The pork is done when it reaches an internal temperature of 145°F (63°C). Use a meat thermometer to check.

Can I use a different vegetable?

Yes, you can substitute other root vegetables like carrots or potatoes, keeping the sizes consistent for even cooking.

How long can leftovers be stored?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Can I make the glaze in advance?

Yes, you can prepare the glaze up to 2 days in advance and store it in the refrigerator.

Is there a substitute for maple syrup?

Honey can be used as a substitute, though it will have a slightly different flavour profile.

What other meats can be used with this glaze?

The maple glaze works well with chicken or salmon, adjusting cooking times accordingly.

Serving Suggestions

Serve this maple lacquered pork tenderloin with a side of green beans or a fresh salad for a complete meal. The sweet and savoury elements of this dish also pair well with a crisp white wine like Chardonnay or a light red such as Pinot Noir. This dish can be prepared in advance; simply marinate the pork and chop the vegetables, then store them separately in the fridge. When ready to cook, proceed with the roasting instructions. Leftovers can be kept in an airtight container in the refrigerator for up to 3 days.

Nutrition per serving

430

Calories

33g

Protein

12g

Fat

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