I’m loving on this recipe right now, it’s a one pan kinda dish that just crushes it with flavor. It’s also a super fun way to use a vegetable that most people aren’t too familiar with, the parsnip!

I LOVE parsnips. They have almost a celery like flavor mixed with carrots mixed with the creaminess of a potato when they’re cooked slowly. And in this recipe they get sautéed with carrots, herbs and sit in the same pan as the pork tenderloin as it finishes cooking in the oven so it absorbs all those delicious juices.

The hardest part of this is cutting the carrots and parsnips, honestly the rest is a cinch! So if you’re bored with your dinners give this one a try. Flavorful, juicy, herb filled and delicious I know you’ll be adding this to your quick weeknight dinner repertoire.

Stay safe out there, Drizzlers!

xo, Kendra

 

 

Mustard Maple Glazed Pork Tenderloin

Free from the Top-9 Food Allergens, Low-Fodmap/SIBO friendly

Serves: 4

Prep Time: 20 minutes plus cooking

• 1 1/2-2 pounds pork tenderloin
• 1 pound parsnips, peeled and cut into batons
• 1 pound carrots, peeled and cut into batons
• 3 Tbs. whole grain dijon
• 2 Tbs. maple syrup
• 1 Tbs. extra virgin olive oil
• 1 Tbs. lemon zest
• 1 tsp. salt
• 1/2 c. white wine
• 1 c. chicken broth
• 10 thyme sprigs
• *note, if you are able to have garlic grate 2 cloves of garlic into the glaze!

Directions

1. Preheat the oven to 375.
2. Salt and pepper all over the pork tenderloin. Place in a preheated saute pan or large fry pan that has a glug of olive oil in it.
3. Sear each side until golden brown, about 4-5 minutes each side. Remove from pan.
4. Add another small glug of olive oil and pour the vegetables into the pan. Saute, turning occasionally with tongs until beginning to soften.
5. Add the white wine and continue to toss gently with tongs until the liquid is reduced by half.
6. Add the chicken broth and thyme sprigs and turn heat down to low.
7. Mix together the mustard maple glaze by whisking the whole grain dijon, maple syrup, olive oil, lemon zest and salt.
8. Nestle the pork into the pan and spoon half the glaze over the top reserving the other half for just before serving.
9. Place the pan in the oven for 15-20 minutes until a thermometer inserted into the pork reads 140-145.
10. Remove pork to a cutting board and let rest while you continue roasting the vegetables another 5-8 minutes.
11. Slice pork, place on plate with vegetables and spoon remaining glaze over the top.

 

Happy Foods are the Best Foods!