All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Take maple beyond the breakfast table with this sweet-and-savory glazed tenderloin that's lusciously smoky and deceptively healthy. Roasted pork tenderloin gets infused with a tantalizingly transformative seasoning blend and a sauce made with pure maple syrup that'll transport you from your home kitchen to a New England log cabin. Shaved Brussels sprouts and carrots round out a hearty meal that satisfies all the senses. Tip: After halving Brussels, place cut side down to thinly slice.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Peel, trim, and cut carrot into ¼" slices on an angle.
Trim bottoms off Brussels sprouts and halve. Slice halves very thinly.
Pat pork tenderloin dry, and season all over with a pinch of pepper.
Sear the Pork
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat.
Add pork tenderloin to hot pan and sear on two sides until browned, 3-4 minutes per side.
If using chicken, follow same instructions until browned, 2-3 minutes per side. If using pork chops, follow same instructions until browned, 4-6 minutes per side.
Remove from burner. Pork will finish cooking in a later step.
While pork sears, roast vegetables.
Roast the Vegetables and Pork
Add carrot and Brussels sprouts to prepared baking sheet. Toss with 2 tsp. olive oil, a pinch of salt, and ¼ tsp. pepper. Spread into a single layer. Roast in hot oven, 12 minutes.
Add seared pork to baking sheet and sprinkle with seasoning blend. Reserve pan; no need to wipe clean. Roast until vegetables are tender and pork reaches a minimum internal temperature of 145 degrees, 13-16 minutes.
If using chicken, follow same instructions until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using pork chops, follow same instructions until pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.
While pork rests, make sauce.
Make the Sauce
Return pan used to sear tenderloin to medium heat.
Add ¼ cup water, maple syrup, Dijon, and chicken base to hot pan and stir until incorporated. Bring to a simmer.
Once simmering, stir often until sauce is the consistency of a light syrup, 4-5 minutes.
Remove from burner.
Finish the Dish
Transfer cooked pork tenderloin to a clean cutting board and rest at least 5 minutes. Once rested, slice into ½" pieces.
Plate dish as pictured on front of card, drizzling sauce over pork. Bon appétit!
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