Autumn Harvest Roasted Pork Tenderloin with Bourbon Maple Glaze

Ingredients

• 1.5 lb pork tenderloin
• 2 tbsp olive oil
• Salt and freshly ground black pepper to taste
• 1 cup peeled and diced butternut squash
• 1 cup diced carrots
• 1 cup diced parsnips
• 2 tbsp unsalted butter
• 1/3 cup pure maple syrup
• 1/4 cup bourbon
• 1 tsp Dijon mustard
• 1/2 tsp fresh thyme leaves
• 1/4 tsp ground cinnamon

Instructions

1. Preheat your oven to 400°F (200°C). Toss the diced butternut squash, carrots, and parsnips with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender.
2. Meanwhile, season the pork tenderloin generously with salt and pepper.
3. Heat the remaining tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
4. Transfer the skillet with the pork to the oven and roast 15-20 minutes or until the internal temperature reaches 145°F (63°C).
5. In a small saucepan, melt the butter over medium heat. Whisk in maple syrup, bourbon, Dijon mustard, thyme, and cinnamon. Simmer gently until slightly thickened, about 5 minutes. Remove from heat.
6. Remove pork from oven and brush generously with the bourbon maple glaze. Let rest 5 minutes before slicing.
7. Serve the sliced pork tenderloin with the roasted root vegetables, drizzled with any remaining glaze.