Description
A simple and flavorful sheet pan dinner featuring maple dijon glazed pork tenderloin roasted alongside colorful vegetables.
Ingredients
Scale
- 1 pork tenderloin (about 1.5 lbs)
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb sweet potatoes, peeled and cubed
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss Brussels sprouts, sweet potatoes, and red onion with olive oil, salt, and pepper. Spread vegetables in a single layer on a large baking sheet.
- Roast vegetables for 20 minutes.
- While vegetables roast, prepare the glaze. In a small bowl, whisk together maple syrup, Dijon mustard, soy sauce, and garlic powder.
- Remove the baking sheet from the oven. Push the vegetables to the sides and place the pork tenderloin in the center.
- Brush the pork tenderloin generously with the maple dijon glaze.
- Return the baking sheet to the oven and roast for another 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender and slightly caramelized.
- Let the pork rest for 5 minutes before slicing. Serve the sliced pork with the roasted vegetables.
Notes
- You can substitute other vegetables like broccoli, carrots, or bell peppers.
- Adjust the amount of Dijon mustard to your preference for spice.
- Ensure vegetables are cut into uniform sizes for even cooking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 25g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 100mg