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Maple Glazed Pork & Roasted Veggies

by Mel Boyajian


for 4 servings


  • 1 lb
    brussels sprouts, ends trimmed, halved (455 g)
  • 5 carrots, sliced
  • olive oil
  • sea salt, to taste
  • black pepper, to taste


  • 1 lb
    pork tenderloin (455 g)
  • sea salt, to taste
  • black pepper, to taste
  • 2 sprigs fresh rosemary


  • 1 tablespoon
    olive oil
  • 3 tablespoons
    balsamic vinegar
  • ¼ cup
    maple syrup (55 g)
    Calories 338
    Fat 12g
    Carbs 25g
    Fiber 5g
    Sugar 14g
    Protein 32g

Estimated values based on one serving size.



  1. Preheat oven to 375˚F (190˚C).
  2. Place Brussels sprouts and baby carrots separately on a foil-lined baking sheet with room in the center for the pork.
  3. Drizzle with olive oil. Sprinkle with sea salt and pepper. Mix to combine.
  4. Place pork in center of baking sheet. Sprinkle with sea salt and pepper. Rub to combine and add the rosemary sprigs on top of the pork.
  5. Bake in oven for 40 minutes, or until internal temperature of the pork reaches 145˚F (63˚C).
  6. Let pork rest 5-10 minutes.
  7. While pork is resting, mix olive oil, balsamic vinegar, and maple syrup in a small saucepan.
  8. Cook on medium heat until sauce thickens and reduces by ⅓, about 3-4 minutes.
  9. Immediately spoon reduced sauce on the pork.
  10. Enjoy!




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