1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 pounds pork tenderloin, trimmed of silver skin and excess fat (2 tenderloins)
2 tablespoons olive oil
3 pounds assorted root vegetables, such as carrots, parsnips, turnips and/or rutabaga, peeled and cut into 3/4-inch chunks
2 tablespoons maple syrup
Preheat the oven to 375 degrees. You’ll need a large roasting pan that can also go on the stove top.
Combine the cinnamon, ginger, nutmeg, pepper and half (1/8 teaspoon) of the salt in a small bowl. Rub the mixture over the pork tenderloins.
Heat the oil in the roasting pan set over medium-high heat. When the oil is hot, add the pork tenderloins; cook for 5 to 6 minutes, turning every 1 to 2 minutes to evenly brown the tenderloins on all sides. Turn off the heat.
Add the root vegetables to the pork in the roasting pan; sprinkle the vegetables with the remaining 1/8 teaspoon salt. Use a spatula to turn the vegetables around in whatever oil and spice mixture is in the bottom of the pan. Baste the pork with the maple syrup, drizzling some of it over the vegetables. Transfer the pan to the oven and roast for 20 to 25 minutes or until the internal temperature of the pork registers 165 degrees on an instant-read thermometer.
Remove from the oven; transfer the pork to a platter to rest and cover loosely with aluminum foil. Stir the vegetables around in the pan, turning them over; return to the oven and roast for 10 to 15 minutes, until the vegetables are tender and have browned on at least one side.
Use a sharp knife to slice the pork on the diagonal. Serve topped with the warm roasted vegetables.