Orange-Glazed Pork Loin with Roasted Root Vegetables

Orange-Glazed Pork Loin with Roasted Root Vegetables

Next time you are cooking for friends on a night of winter entertaining, try this Orange-Glazed Pork Loin.

Course Meat & Fish Recipes

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings -6

Calories 382kcal

Author Michelle Ordever

Ingredients

2 Tbsp olive oil divided
2 tsp orange zest preferably organic
3 Tbsp fresh orange juice
1 Tbsp honey
1½ Tbsp wholegrain mustard
Sea salt and black pepper to taste
1½ lbs 680g boneless pork tenderloin roast
1 large red beet peeled and sliced
1 12-oz340g bag tri-color carrots
1 medium red onion sliced
2 Tbsp fresh thyme leaves + additional sprigs for garnish

Instructions

Preheat oven to 200°C/400°F/Gas 6. Line a large, rimmed baking sheet with parchment paper or a nonstick baking mat and set aside.
Whisk one tablespoon of 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 it 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 center of the preheated oven and roast for 25-30 minutes, or until the pork reaches an internal temperature just above 60°C/140°F* and the veggies are fork-tender. Tip: Brush the pork with the remaining orange glaze every 10 minutes as it roasts.
Remove from oven and loosely cover the roast with aluminum foil. Allow the meat to rest for 5-10 minutes before serving. Enjoy!

Notes

*60°C/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.

Nutrition