Pork Tenderloin with Maple Glaze

Name: Pork Tenderloin with Maple Glaze
Cook time: 20 min
Yield: 4 servings
Ingredients: 20 ml olive oil; 6 g fine salt; 1 g black pepper freshly ground; 340 g carrots peeled and cut into 1 cm pieces; 450 g Yukon Gold potatoes cut into 1 cm chunks; 4 g fine salt; 1 g black pepper freshly ground; 10 ml olive oil; 680 g pork tenderloin trimmed of silverskin; 45 ml maple syrup; 20 ml Dijon mustard; 12 g garlic minced; 5 g fresh thyme leaves picked from stems; 20 ml water for loosening the glaze; 8 g flat-leaf parsley chopped

A weeknight main with pork tenderloin seared for color, then finished briefly in the oven with carrots and potatoes. The maple-Dijon glaze is applied near the end so it coats the pork without burning, and the vegetables roast on the same pan for a complete dinner within the time limit.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

20 ml olive oil
6 g fine salt
1 g black pepper freshly ground
340 g carrots peeled and cut into 1 cm pieces
450 g Yukon Gold potatoes cut into 1 cm chunks
4 g fine salt
1 g black pepper freshly ground
10 ml olive oil
680 g pork tenderloin trimmed of silverskin
45 ml maple syrup
20 ml Dijon mustard
12 g garlic minced
5 g fresh thyme leaves picked from stems
20 ml water for loosening the glaze
8 g flat-leaf parsley chopped

Instructions

Heat the oven to 240°C. Set a large rimmed sheet pan and a 30 cm oven-safe skillet nearby. Pat the pork dry. In a mixing bowl, toss the carrots and potatoes with 20 ml of the olive oil, 6 g of the salt, and 1 g of the black pepper. Spread them on the sheet pan in a single layer. Vegetables are lightly coated and arranged with space between pieces.
Roast the vegetables for 8 minutes. While they roast, season the pork with the remaining 4 g salt and 1 g black pepper. Vegetables are starting to soften at the edges.
Heat the remaining 10 ml olive oil in the skillet over medium-high heat. Sear the pork on all sides until browned, about 4 to 5 minutes total. The pork is browned on the outside but not cooked through.
Whisk together the maple syrup, Dijon mustard, garlic, thyme, and water. Remove the skillet from the heat and brush or spoon about half of the glaze over the pork. The pork is evenly coated with a thin layer of glaze.
Move the skillet to the oven with the vegetables and roast until the pork reaches 63°C in the center and the potatoes are tender, 5 to 7 minutes more. If the glaze on the pork looks dry, brush on a little of the remaining glaze in the last minute. An instant-read thermometer reads 63°C in the thickest part of the pork and the potatoes pierce easily.
Transfer the pork to a cutting board and rest for 3 minutes. Slice and serve with the roasted carrots and potatoes. Spoon any pan juices over the pork and finish with parsley if using. The pork slices cleanly and the vegetables are tender with browned edges.