Maple Glazed Pork Loin with Root Vegetables

Glazed in a sweet and tangy maple sauce and roasted to perfection alongside tender root vegetables, this maple glazed pork loin is an easy meat centerpiece for any occasion.

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Maple Glazed Pork Loin with Root Vegetables

Glazed in a sweet and tangy maple sauce and roasted to perfection alongside tender root vegetables, this maple glazed pork loin is an easy meat centerpiece for any occasion.

Prep Time 35

Cook Time 35

Total Time 1 10

Servings servings

Calories 609kcal

Ingredients

1/4 cup plus 2 tablespoons unsalted butter
3/4 cup maple syrup
2 tablespoons apple cider vinegar
1-1/2 teaspoons Dijon mustard
Kosher salt and pepper to taste
1 medium yellow onion, cut into 1-inch cubes
1 lb beets, peeled and cut into 1-inch cubes
1/2 lb parsnips, peeled and cut into 1-inch cubes
1/2 lb turnips, peeled and cut into 1-inch cubes
1/2 lb carrots, peeled and cut into 1-inch cubes
3 medium cloves garlic, minced
3 tablespoons olive oil, divided
3 lbs boneless half pork loin
1 tablespoon minced fresh rosemary

Instructions

Melt butter, maple syrup, vinegar, and Dijon together in a medium pan and bring to a simmer over medium-high heat. Reduce heat to medium-low and allow to simmer 3-5 minutes until sauce is reduced, stirring occasionally. Divide maple glaze between 2 small bowls with 1/4 cup glaze in one and the rest in the other.
Preheat oven to 375F and grease a large sheet pan. Combine onion, beets, parsnips, turnips, carrots, garlic, and 2 tablespoons olive oil and arrange in a single layer on sheet pan, leaving a space in the center for pork loin. Season vegetables with salt and pepper to taste.
Season pork loin well all over with salt and pepper to taste. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add pork loin fat-side down and sear on all sides until golden-brown. Transfer pork loin to sheet pan with vegetables.
Brush pork loin all over with 1/4 cup maple glaze (save the rest for glazing later) and sprinkle pork and vegetables with rosemary. Roast pork loin and vegetables at 375F 30-40 minutes until pork registers 135-140F and vegetables are tender.
Remove pork from oven, tent with tin foil, and allow to rest 20 minutes.
Transfer pork loin to a cutting board and cut into slices. Reheat reserved glaze over low heat until warm and serve drizzled over pork loin slices with root vegetables. Enjoy!

Notes

Storing Instructions

Store pork loin and vegetables in refrigerator up to 6 days.

Nutrition