Maple-Bourbon Glazed Roasted Pork Tenderloin with Roasted Autumn Vegetables

Ingredients

• 1.5 lbs pork tenderloin
• 1/4 cup bourbon
• 1/4 cup pure maple syrup
• 2 tablespoons Dijon mustard
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 3 cups mixed autumn vegetables (carrots, parsnips, Brussels sprouts), chopped
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a small bowl, whisk together bourbon, maple syrup, Dijon mustard, smoked paprika, salt, and black pepper to create the glaze.
3. Place pork tenderloin on the prepared baking sheet and brush half of the glaze all over the meat.
4. In a separate bowl, toss chopped autumn vegetables with olive oil, thyme, salt, and pepper.
5. Arrange the vegetables around the pork on the baking sheet.
6. Roast in the preheated oven for 25 minutes, basting the pork with remaining glaze halfway through.
7. After 25 minutes, check the internal temperature of the pork; it should reach 145°F (63°C).
8. Remove from oven and let the pork rest for 10 minutes before slicing.
9. Serve the tenderloin slices with the roasted vegetables, drizzling any pan juices over the top.