Maple mustard glazed pork tenderloin with roast carrots

Name: Maple mustard glazed pork tenderloin with roast carrots
Total time: 55 min
Cuisine: British
Ingredients: 2 pork tenderloins, about 350 g each; 3 tbsp maple syrup; 2 tbsp gluten free Dijon mustard; 4 carrots, cut in thick batons; 600g potatoes, cut into chunks; 3 tbsp olive oil; 1 tbsp fresh rosemary, chopped; 150g green beans, trimmed; 1 tbsp tamari (gluten free)

Sticky maple and mustard pork tenderloin roasted over sweet carrots and potatoes. A tray dinner that feels special but takes little effort.

Time55 min
LevelEasy
Costabout £2.40 a head
Oven200°C (180°C fan)

4 servings

Ingredients

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2pork tenderloinsabout 350 g each
3 tbspmaple syrup
2 tbspgluten free Dijon mustard
4carrotscut in thick batons
600 gpotatoescut into chunks
3 tbspolive oil
1 tbspfresh rosemarychopped
150 ggreen beanstrimmed
1 tbsptamari (gluten free)

Method

1
Heat the oven to 200°C (180°C fan). Put the potatoes and carrots in a large roasting tin with the oil, rosemary and a good pinch of salt. Roast for 20 minutes.
20 min
2
Mix the maple syrup, mustard and tamari in a small bowl.
3
Push the vegetables to the sides and add the pork to the tin. Brush half the glaze over the pork.
4
Roast for 25 minutes, brushing with the rest of the glaze halfway, until the pork is golden and cooked through with no pink.
25 min
5
Steam or boil the green beans for 4 minutes until just tender.
4 min
6
Rest the pork for 5 minutes, then slice thickly. Serve with the vegetables, beans and any sticky juices from the tin.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.