Maple syrup is our secret flavor booster in this meal. It coats radicchio, parsnips and pork tenderloin with a sweet butter glaze. Radicchio mellows and loses some of its bite when cooked. So we kept a few leaves raw and tossed them with a shallot vinaigrette, before adding to the cooked veggies. The result is a warming meal with pockets of crisp freshness. Cook, relax and enjoy!
What you'll need:
1 lb parsnips
1 head radicchio
1 small shallot
12 oz pork tenderloin
1 oz maple syrup
3 Tbsp apple cider vinegar
1 Tbsp butter
1 tsp Dijon
freshly ground black pepper
rimmed baking sheet
Preheat oven to 425°F. Peel parsnips and cut into 3-inch pieces, halving or quartering if large. Toss with 2 tablespoons oil and ½ teaspoon salt on a rimmed baking sheet. Season with pepper and roast until beginning to turn golden, about 15 minutes. Remove from oven.
Meanwhile, separate leaves of radicchio, halving any very large leaves, and toss with 1 tablespoon oil and ¼ teaspoon salt.
Season pork with ½ teaspoon salt and lots of pepper. Heat 2 teaspoons oil in a large skillet over medium-high. Add pork and cook, turning as needed, until browned on all sides, 6–8 minutes; transfer pork to baking sheet with parsnips and remove skillet from heat.
Whisk together maple syrup and 2 tablespoons cider vinegar. To skillet, add maple-vinegar mixture and butter and swirl until melted; transfer to a small bowl. Pour glaze all over pork and parsnips. Add half of radicchio to sheet.
Roast pork and vegetables until radicchio is wilted, parsnips are tender and pork registers 145°F with an instant read thermometer, 12–15 minutes more. Let pork rest 5 minutes before slicing.
Whisk together Dijon, shallot, remaining tablespoon vinegar, 1 tablespoon olive oil and ¼ teaspoon salt and pepper. Add raw radicchio and toss to coat. Serve pork with parsnips and radicchio, being sure to scrape maple juices from baking sheet over the plate. Enjoy!