Maple Bourbon Glazed Pork Tenderloin with Roasted Autumn Vegetables

Ingredients

• 1.5 pounds pork tenderloin
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1/2 cup pure maple syrup
• 1/4 cup bourbon
• 2 tablespoons Dijon mustard
• 2 cloves garlic, minced
• 3 cups diced butternut squash
• 2 cups Brussels sprouts, halved
• 1 large red onion, cut into wedges
• 1 tablespoon fresh thyme leaves

Instructions

1. Preheat oven to 400°F (200°C). In a bowl, toss butternut squash, Brussels sprouts, and red onion with 1 tablespoon olive oil, salt, pepper, and half the thyme. Spread on a baking sheet.
2. Roast vegetables for 25-30 minutes, turning halfway, until tender and caramelized.
3. Meanwhile, season pork tenderloin with salt and pepper. Heat remaining olive oil in a large ovenproof skillet over medium-high heat. Sear pork on all sides until golden brown, about 3-4 minutes per side.
4. In a small bowl, whisk together maple syrup, bourbon, Dijon mustard, garlic, and remaining thyme.
5. Brush the maple bourbon glaze generously over the pork. Transfer skillet to the oven and roast for 15-20 minutes, or until pork reaches an internal temperature of 145°F (63°C).
6. Remove pork from oven and let rest for 5 minutes before slicing.
7. Serve sliced pork tenderloin alongside the roasted vegetables, drizzled with any remaining glaze from the skillet.