95% would make again
Maple Glazed Pork & Roasted Veggies
Tasty Team
Ingredients
for 4 servings
Veggies
- 1 lb brussels sprouts (455 g), ends trimmed, halved
- 5 carrots, sliced
- olive oil
- sea salt, to taste
- black pepper, to taste
Pork
- 1 lb pork tenderloin (455 g)
- sea salt, to taste
- black pepper, to taste
- 2 sprigs fresh rosemary
Sauce
- 1 tablespoon olive oil
- 3 tablespoons balsamic vinegar
- ¼ cup maple syrup (55 g)
Nutrition Info
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- Calories 338
- Fat 12g
- Carbs 25g
- Fiber 5g
- Sugar 14g
- Protein 32g
Estimated values based on one serving size.
Preparation
- Preheat oven to 375˚F (190˚C).
- Place Brussels sprouts and baby carrots separately on a foil-lined baking sheet with room in the center for the pork.
- Drizzle with olive oil. Sprinkle with sea salt and pepper. Mix to combine.
- 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.
- Bake in oven for 40 minutes, or until internal temperature of the pork reaches 145˚F (63˚C).
- Let pork rest 5-10 minutes.
- While pork is resting, mix olive oil, balsamic vinegar, and maple syrup in a small saucepan.
- Cook on medium heat until sauce thickens and reduces by ⅓, about 3-4 minutes.
- Immediately spoon reduced sauce on the pork.
- Enjoy!