Bourbon-Maple Glazed Pork Tenderloin with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Roasted pork tenderloin basted with a sweet and smoky bourbon-maple glaze, paired with caramelized root vegetables. This American-inspired pork recipe, ready in about 60 minutes, pairs pork tenderloin, bourbon whiskey, pure maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs pork tenderloin
• 1/4 cup bourbon whiskey
• 3 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 4, minced garlic cloves
• 1 tbsp, chopped fresh thyme
• 3 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 1 medium, cut into wedges red onion
• 4 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, whisk together 1/4 cup bourbon whiskey, 3 tbsp pure maple syrup, 1 tbsp Dijon mustard, 4 minced garlic cloves, and 1 tbsp chopped fresh thyme.
2. Step 2: Rub 1.5 lbs pork tenderloin with 1 tsp salt and 1/2 tsp black pepper. Place in a roasting pan.
3. Step 3: In a large bowl, toss 3 peeled and chopped carrots, 2 peeled and chopped parsnips, and 1 chopped red onion with 3 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper. Spread vegetables around pork in the roasting pan.
4. Step 4: Brush half of the bourbon-maple glaze over pork tenderloin.
5. Step 5: Roast pork and vegetables for 20 minutes, then brush pork with remaining glaze and toss vegetables to turn.
6. Step 6: Continue roasting for another 10-15 minutes, or until pork reaches an internal temperature of 145°F and vegetables are tender and caramelized.
7. Step 7: Remove pork from oven and rest for 5 minutes before slicing. Serve with roasted root vegetables.