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Orange-Glazed Pork Loin with Roasted Root Vegetables
Orange-Glazed Pork Loin with Roasted Root Vegetables
Orange-Glazed Pork Loin with Roasted Root Vegetables dish embodies a perfect blend of sweetness and savory, making it a delightful centerpiece for your dining table.The star of the show is undoubtedly the orange glaze, a combination of fresh orange juice, zest, honey, and mustard that elevates the tender pork loin. Each bite captures the essence of citrus while maintaining a depth of flavor from the roasted vegetables. Not only is this meal delectable, but it is also enriched with nutrients from the root vegetables, making it an excellent choice for a well-rounded dinner.This recipe is quick to prepare, requiring only 10 minutes of prep time and a cook time of 25-30 minutes. It serves 4-6, making it perfect for family gatherings or dinner parties.
Ingredients
- 2 tablespoons extra virgin olive oil divided
- 2 teaspoons orange zest preferably organic
- 3 tablespoons fresh orange juice
- 1 tablespoon honey preferably local
- 1½ tablespoons whole-grain mustard
- Sea salt and black pepper to taste
- 1½ pounds boneless pork tenderloin roast
- 1 large red beet peeled and sliced
- 12 oz. tri-color carrots bag
- 1 medium red onion sliced
- 2 tablespoons fresh thyme leaves + additional sprigs for garnish
Instructions
- Place top oven rack in the center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat and set aside.
- Whisk one tablespoon olive oil with the orange zest, orange juice, honey, and mustard. Season with salt and black pepper, to taste, and stir to combine.
- Rub the orange glaze all over the pork loin, making sure to coat it on all sides. Place the meat in the center of the prepared sheet pan and set aside.
- Toss the beets, carrots, and red onion with the remaining olive oil and thyme leaves. Season with salt and black pepper, to taste, and spread the seasoned veggies around the pork tenderloin in a uniform layer without overcrowding.
- Place the sheet pan in the pre-heated oven and roast for 25-30 minutes, or until the pork reaches an internal temperature just above 140°F* and the veggies are fork tender.
- *Note: 145°F is the recommended minimum safe cooking temperature for pork tenderloin – the internal temperature will rise several degrees while it rests. The meat may be a little pink at this temperature.
- Remove from oven and loosely cover the roast with aluminum foil. Allow the meat to rest for 5-10 minutes before serving. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
Tip: Brush the pork with remaining orange glaze every 10 minutes as it roasts.
Nutrition
Calories: 247kcal (12%)Carbohydrates: 16g (5%)Protein: 25g (50%)Fat: 9g (14%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 74mg (25%)Sodium: 176mg (8%)Potassium: 841mg (24%)Fiber: 4g (17%)Sugar: 10g (11%)Vitamin A: 9623IU (192%)Vitamin C: 16mg (19%)Calcium: 51mg (5%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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