Maple-Glazed Pork Tenderloin

with Brussels sprouts

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Calories Conscious
Carb Conscious
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.

In Your Box (serves 2)

  • 8 oz. Carrot
  • 8 oz. Brussels Sprouts
  • 1 Pork Tenderloin
  • 1 Tbsp. Smokehouse Maple Seasoning
  • 0.96 fl. oz. Pure Maple Syrup
  • ½ oz. Dijon Mustard
  • 2 tsp. Chicken Base
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    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 salt and pepper.

  • Step 2 - Sear the Pork

    Sear the Pork

    Heat 2 tsp. olive oil in a medium non-stick pan over medium heat. Add pork tenderloin to hot pan and sear on two sides until browned, 3-4 minutes per side. Remove from burner. Pork will finish cooking in a later step. While pork sears, roast vegetables.

  • Step 3 - Roast the Vegetables and Pork

    Roast the Vegetables and Pork

    Add carrot and Brussels sprouts to one half of prepared baking sheet. Toss with 2 tsp. olive oil, a pinch of salt, and ¼ tsp. pepper. Spread into a single layer on their half. Roast in hot oven, 9 minutes. Add seared pork to empty half of baking sheet and sprinkle evenly with smokehouse maple seasoning. 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. Transfer pork to a clean cutting board and rest at least 5 minutes. While pork rests, make sauce.

  • Step 4 - Make the 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. Stir often until sauce is the consistency of a light syrup, 4-5 minutes. Remove from burner.

  • Step 5 - Finish the Dish

    Finish the Dish

    Slice pork into ½" pieces. Plate dish as pictured on front of card, drizzling sauce over pork. Bon appétit!