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