Ingredients
for 4 servings
Veggies
-
1 lb brussels sprouts, ends trimmed, halved (455 g) - 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)
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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!
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Tips
1 of
4
-
archneider
Double the glaze recipe
2018-09-09T14:46:35Z Helpful (4) -
Torii Lankford
Very delicious, perfect for cooler weather
2018-06-24T03:14:14Z Helpful (4) -
Vince Prince
Made it with rice instead...
2018-11-22T01:30:10Z Helpful (2) -
Angela Mihelich
Be careful not to cook the glaze too long - it hardened like candy for me!
2018-11-17T00:38:40Z Helpful (2)
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