Maple-Dijon Pork Tenderloin with Roasted Carrots and Pears
A cozy meal-prep dish with pork tenderloin roasted in a maple-Dijon glaze, served with caramelized carrots, tender pears, and hearty barley for a comforting Canadian-inspired lunch.
- Prep time
- 20 min
- Cook time
- 35 min
- Yield
- 1 serving
Ingredients
- 90 g Bartlett Pear
- 1 g Black Pepper
- 140 g Carrot
- 12 g Dijon mustard
- 1 g Dried Thyme
- 4 g Garlic
- 18 g Maple Syrup
- 8 g Olive oil
- 70 g Pearl Barley
- 180 g Pork Tenderloin
- 2 g Salt
- 40 g Spinach
- 50 g Yellow Onion
Instructions
- Preheat the oven to 220°C. Rinse the barley and cook it in salted water until tender, then drain and set aside.
- In a small bowl, mix the maple syrup, Dijon mustard, olive oil, minced garlic, thyme, salt, and black pepper.
- Place the pork tenderloin on a baking tray and coat it with half of the glaze. Toss the carrots and onion with the remaining glaze and spread them around the pork.
- Roast for 25 to 30 minutes, turning the vegetables once halfway through, until the pork is cooked through and the vegetables are tender.
- Add the pear pieces to the tray for the last 8 minutes of cooking so they soften without falling apart.
- Let the pork rest for 5 minutes, then slice it into medallions.
- Divide the barley among meal-prep containers, top with spinach, roasted vegetables, pear pieces, and sliced pork.