Maple-Glazed Roast Pork Tenderloin with Root Vegetables

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A succulent pork tenderloin glazed with maple and Dijon, served alongside roasted root vegetables for a flavorful holiday centerpiece. This American-inspired Thanksgiving recipe, ready in about 65 minutes, pairs pork tenderloin, maple syrup, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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.

Prep: 20 min Cook: 45 min Serves 6 American cuisine 450 cal/serving

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Ingredients

1.5 lbs pork tenderloin
3 tbsp maple syrup
2 tbsp Dijon mustard
1 tbsp olive oil
3 cloves, minced garlic
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1 lb, peeled and cut into 1-inch pieces carrots
1 lb, peeled and cut into 1-inch pieces parsnips
2 tbsp olive oil

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

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Instructions

Step 1: Preheat oven to 400°F. Pat the pork tenderloin dry with paper towels and season evenly with 1 tsp salt and 1/2 tsp black pepper.
Step 2: In a small bowl, whisk together 3 tbsp maple syrup, 2 tbsp Dijon mustard, 1 tbsp olive oil, 3 minced garlic cloves, and 1 tsp dried thyme until smooth.
Step 3: Rub the maple syrup mixture over the entire surface of the pork tenderloin, then place it on a rack set in a roasting pan. Toss the carrots and parsnips with 2 tbsp olive oil, season with a pinch of salt, and arrange around the pork.
Step 4: Roast in the preheated oven for 35-40 minutes, or until the internal temperature of the pork reaches 145°F and the vegetables are tender and caramelized at the edges.
Step 5: Let the pork rest for 10 minutes before slicing, then serve with the roasted vegetables.