Maple Bourbon-Spiced Pumpkin Pork Tenderloin with Roasted Root Vegetables

Ingredients

• 1.5 lb pork tenderloin
• 1/3 cup bourbon
• 1/4 cup pure maple syrup
• 1 tbsp Dijon mustard
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp smoked paprika
• 3 medium carrots, peeled and cut into sticks
• 2 medium parsnips, peeled and cut into sticks
• 1 small butternut squash, peeled and cubed
• 2 tbsp olive oil
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). In a small bowl, whisk together bourbon, maple syrup, Dijon mustard, cinnamon, nutmeg, and smoked paprika.
2. Season pork tenderloin generously with salt and pepper. Place in a roasting pan.
3. Toss carrots, parsnips, and butternut squash with olive oil, salt, and pepper. Arrange around the pork in the roasting pan.
4. Brush half the bourbon-maple glaze over pork and vegetables.
5. Roast for 25 minutes, then baste pork and vegetables with remaining glaze.
6. Continue roasting for another 15-20 minutes or until pork reaches an internal temperature of 145°F (63°C) and vegetables are tender.
7. Remove from oven and let pork rest for 5 minutes before slicing. Serve alongside the roasted root vegetables, drizzled with any pan juices.