Maple Pork & Potatoes

• Pork tenderloin(600 g)
• Potato(4)
• Carrot(3)
• Brussels sprouts(300 g)
• Onion(1)
• Maple syrup(3 tbsp)
• Dijon Mustard(2 tbsp)
• Olive oil(2 tbsp)
• Garlic(3 cloves)
• Rosemary(1 tsp)
• Salt(1½ tsp)
• Black pepper(¾ tsp)
• Flat Leaf Parsley(2 tbsp)optional

Method

1. 1

   Heat the oven to 220°C. Halve or quarter the {Potato} into bite-size pieces, cut the {Carrot} into thick slices, trim and halve any large {Brussels sprouts}, and cut the {Onion} into wedges.

   ~15 min

2. 2

   In a large baking tray, toss the {Potato}, {Carrot}, {Brussels sprouts}, and {Onion} with half the {Olive oil}, half the {Salt}, and half the {Black pepper}. Spread into an even layer, leaving space in the center for the pork.

3. 3

   Stir together the {Maple syrup}, {Dijon Mustard}, remaining {Olive oil}, grated {Garlic}, {Rosemary}, remaining {Salt}, and remaining {Black pepper}. Rub the mixture all over the {Pork tenderloin}, then place it in the center of the tray.

4. 4

   Roast for 25 minutes, until the vegetables are tender and the {Pork tenderloin} reaches 63°C in the thickest part.

   ~25 min

5. 5

   Rest the pork for 5 minutes on the tray, then slice and serve over the roasted vegetables with any sticky tray juices spooned over. Scatter with {Fresh parsley} if using.

   ~5 min