MARINADE
3 TBSP olive oil
3 TBSP soy sauce
2 TBSP lemon juice
1 TBSP dijon mustard
1 TSP kosher salt
Black pepper to taste
4 cloves garlic
1 TBSP fresh chopped parsley (or 1 TSP dried parsley)
1 TBSP maple syrup or honey

PORK AND VEGGIES
2 lb pork tenderloin
6 large carrots, peeled and sliced into 2 inch pieces
1/2 lb potatoes, diced into 1-inch cubes
1 TBSP olive oil
2 TBSP fresh chopped parsley (or 1.5 TSP dried parsley)
1 TSP garlic powder
1 TSP paprika
salt and pepper to taste

3 TBSP olive oil 3 TBSP soy sauce 2 TBSP lemon juice 1 TBSP dijon mustard 1 TSP kosher salt 4 cloves garlic 1 TBSP fresh chopped parsley (or 1 TSP dried parsley) 1 TBSP maple syrup or honey 2 lb pork tenderloin 6 large carrots, peeled and sliced into 2 inch pieces 1/2 lb potatoes, diced into 1-inch cubes 1 TBSP olive oil 2 TBSP fresh chopped parsley (or 1.5 TSP dried parsley) 1 TSP garlic powder 1 TSP paprika

1. Add all of the marinade ingredients to a large bowl or freezer bag and mix until combined. Place the pork tenderloin in the marinade and turn to coat. Refrigerate and marinade for at least one hour, or overnight.
2. Preheat the oven to 425°F. Line half of a large rimmed baking sheet with foil, folding up the edges so the juices from the pork don’t run into the veggies while cooking. Grease the other side with nonstick spray or olive oil.
3. Remove the pork from the marinade, shaking off the excess, and place it on the foil side of the sheet pan. Save marinade to cook down into a glaze before serving if desired (definitely recommend!). Add the carrots and potatoes to the other side. Drizzle with olive oil and sprinkle with fresh parsley and spices. Toss to coat the veggies then spread them in an even layer without overlapping. This helps them crisp and caramelize rather than steam.
4. Roast in the preheated oven until the pork reaches an internal temperature of 145°F and the veggies are tender and caramelized, 28-32 minutes. Toss the veggies halfway through and broil the last 2-3 minutes, if desired, for extra flavor.
5. Remove from the oven and let it rest for 10 minutes. While it’s resting, make the glaze. Pour the reserved marinade into a small saucepan. Bring to a rolling boil and boil for 5 minutes to remove any bacteria. This makes it safe to eat. Simmer to reduce then taste and add more lemon juice or maple syrup to balance out any excess salt.
6. Slice the pork and drizzle the glaze on top. Serve warm with more chopped parsley.