Smart Recipe Kitchen

2026-04-28

Pork tenderloin is one of the easiest ways to get a fast, impressive dinner on the table. This version uses a maple Dijon glaze that turns savory and slightly sticky in the oven, while the carrots and onions roast alongside it. Serves 4.

Ingredients:

• 1 pork tenderloin, about 1 to 1 1/4 pounds
• 4 large carrots, peeled and cut into sticks
• 1 medium red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 2 tablespoons Dijon mustard
• 1 tablespoon maple syrup
• 1 teaspoon apple cider vinegar
• 1 clove garlic, finely minced
• 1/2 teaspoon dried thyme

Instructions:

1. Heat oven to 425°F. Line a sheet pan or baking dish with parchment if desired.
2. Toss the carrots and onion with 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of pepper. Spread them on the pan and roast for 10 minutes.
3. Meanwhile, pat the pork dry. Rub with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper.
4. In a small bowl, stir together the Dijon, maple syrup, vinegar, garlic, and thyme.
5. After the vegetables have roasted 10 minutes, move them to the sides of the pan and place the pork in the center. Brush the pork with half the glaze.
6. Roast for 12 minutes, then brush with the remaining glaze. Continue roasting 8 to 12 minutes more, until the thickest part reaches 145°F.
7. Rest the pork for 5 to 10 minutes before slicing. Serve with the roasted vegetables and spoon any pan juices over the top.

Why it works: Pork tenderloin cooks quickly and stays tender when not overdone. The maple softens the tang of the mustard, and the vegetables caramelize just enough to balance the glaze.

Timing: Prep 15 minutes, cook 30 minutes, rest 10 minutes.

This is especially good with a side of rice or buttered couscous if you want to stretch the meal further.