Cinnamon-Spice Pork Tenderloin With Roasted Root Vegetables

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Washington Post


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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

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