Description
A delightful sheet pan dish featuring juicy tenderloin and sweet parsnips, glazed with apple cider for a comforting, flavorful meal.
Ingredients
Scale
- 1 lb pork tenderloin
- 1/2 cup apple cider
- 2 tbsp Dijon mustard
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 lb parsnips, peeled and chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, whisk together apple cider, Dijon mustard, minced garlic, olive oil, salt, and pepper until smooth.
- Place the pork tenderloin on a cutting board. Rub generously with salt and pepper and coat with half of the glaze mixture.
- In a mixing bowl, toss chopped parsnips with olive oil, salt, and pepper until evenly coated.
- Line a large baking sheet with parchment paper. Place the glazed pork tenderloin in the center and arrange the parsnips around it.
- Roast in the preheated oven for about 25-30 minutes or until the internal temperature of the pork reaches at least 145°F (63°C). Brush with remaining glaze halfway through cooking.
- Once done roasting, transfer everything to plates and drizzle with any residual sauce.
Nutrition
- Serving Size: Approximately 5 oz (140g)
- Calories: 290
- Sugar: 8g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg
Keywords: - Feel free to substitute parsnips with carrots or sweet potatoes for a different flavor profile. - Add a sprinkle of cinnamon or cayenne pepper for an extra kick. - For best results, allow the meat to rest for a few minutes before slicing.