Cinnamon-Spice Pork Tenderloin With Roasted Root Vegetables
Pork tenderloin is so easy to cook that I find myself relying on it for dinner quite often.
Pork tenderloin is so easy to cook that I find myself relying on it for dinner quite often.
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 tablespoons maple syrup
- 1/2 teaspoon ground ginger
- 2 tablespoons olive oil
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon freshly ground black pepper
- 2 pounds pork tenderloin trimmed of silver skin and excess fat (2 tenderloins)
- 3 pounds assorted root vegetables, such as carrots, parsni
- Carbohydrate 1.63116256992696 g
- Cholesterol 98.2783468333333 mg
- Fat 6.51168744303944 g
- Fiber 0.282465270466275 g
- Protein 31.2616435516667 g
- Saturated Fat 1.96919876885576 g
- Serving Size 1 1 Serving (381g)
- Sodium 78.9178371889633 mg
- Sugar 1.34869729946068 g
- Trans Fat 0.693790401701953 g
- Calories 198 calories
Step-by-step
- Preheat the oven to 375 degrees
- You'll need a large roasting pan that can also go on the stove top
- Combine the cinnamon, ginger, nutmeg, pepper and half (1/8 teaspoon) of the salt in a small bowl
- Rub the mixture over the pork tenderloins
- Heat the oil in the roasting pan set over medium-high heat
- When the oil is hot, add the pork tenderloins; cook for 5 to 6 minutes, turning every 1 to 2 minutes to evenly brown the tenderloins on all sides
- Turn off the heat
- Add the root vegetables to the pork in the roasting pan; sprinkle the vegetables with the remaining 1/8 teaspoon salt
- Use a spatula to turn the vegetables around in whatever oil and spice mixture is in the bottom of the pan
- Baste the pork with the maple syrup, drizzling some of it over the vegetables
- Transfer the pan to the oven and roast for 20 to 25 minutes or until the internal temperature of the pork registers 165 degrees on an instant-read thermometer
- Remove from the oven; transfer the pork to a platter to rest and cover loosely with aluminum foil
- Stir the vegetables around in the pan, turning them over; return to the oven and roast for 10 to 15 minutes, until the vegetables are tender and have browned on at least one side
- Use a sharp knife to slice the pork on the diagonal
- Serve topped with the warm roasted vegetables
A Weeknight Winner: Cinnamon-Spice Pork Tenderloin with Roasted Root Vegetables
As a working mom, time is my most precious commodity. Dinner needs to be quick, easy, healthy, and, of course, delicious. This Cinnamon-Spice Pork Tenderloin with Roasted Root Vegetables recipe has become a staple in our household. It's a complete meal in one pan, minimizing cleanup, and it’s so flavorful that even my picky eaters gobble it up. The beautiful fall colors of the roasted root vegetables make it a visually appealing dish, too, perfect for a cozy weeknight dinner or a casual weekend gathering.
The beauty of this recipe lies in its simplicity. There's no complicated prep work or obscure ingredients. I often grab the root vegetables—carrots, parsnips, and sometimes sweet potatoes—already pre-cut from the supermarket to save even more time. The spice blend is simple but effective, offering a warm and inviting aroma that fills the kitchen while it roasts. The maple syrup adds a touch of sweetness that balances the savory spices perfectly. And don't even get me started on how tender and juicy the pork tenderloin turns out! The roasting method ensures that the pork remains moist and flavorful. It's a truly fail-proof recipe.
This dish is incredibly versatile. Feel free to experiment with different root vegetables depending on what’s in season or what you prefer. Beets would add a lovely earthy sweetness, and adding some Brussels sprouts would inject a nice bitter note that balances well with the sweetness. You can also easily adjust the spice level to your liking. For a spicier kick, add a pinch of cayenne pepper to the spice blend. The leftovers are just as delicious the next day, making this recipe a perfect choice for meal prepping. Simply reheat the leftovers in the microwave or oven, and you'll have a quick and satisfying lunch or dinner ready in minutes.
Beyond the taste and convenience, this recipe offers a sense of satisfaction in creating a wholesome, nourishing meal for my family. Knowing that I've prepared something delicious and healthy from scratch makes all the difference. It’s a reminder that even amidst the chaos of daily life, there’s always time to savor a good meal and connect with loved ones. It's more than just dinner; it's a moment of calm and connection in our busy lives. This recipe, with its simple elegance and delicious flavors, represents that for me.
So, next time you're looking for a quick, easy, and incredibly satisfying dinner that the whole family will love, give this Cinnamon-Spice Pork Tenderloin with Roasted Root Vegetables a try. You won't be disappointed!
