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 tantalizingly transformative seasoning blend and a sauce made with pure maple syrup that'll transport you from your home kitchen to a wintry New England log cabin.
Peel, trim, and cut carrot into ¼" diagonal slices.
Trim zucchini ends, halve lengthwise, and cut into ½” half-moons.
Slice halves very thinly.
Rinse tenderloin, pat dry, and season with ¼ tsp. salt and a pinch of pepper.
Sear the Tenderloin
Heat 2 tsp. olive oil in a medium non-stick pan over medium heat.
Add tenderloin to hot pan and cook until lightly browned on three sides, 4-5 minutes per side.
Transfer to one half of prepared baking sheet and sprinkle with seasoning blend. Reserve pan; no need to wipe clean.
Roast the Vegetables
To other half of baking sheet, add carrots and zucchini. Toss to coat with 2 tsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper and spread into a single layer on their half.
Roast until vegetables are tender and tenderloin reaches a minimum internal temperature of 145 degrees, 18-20 minutes.
Transfer tenderloin to a cutting board and rest 5 minutes before slicing into ½" pieces.
While vegetables and tenderloin roast, make sauce.
Make the Sauce
Return pan used to sear tenderloin to medium heat.
Add ¼ cup water, maple syrup, chicken base, and Dijon to hot pan and stir until incorporated. Bring to a simmer.
Cook, stirring often, until reduced to a light syrup, 4-5 minutes.
Finish the Vegetables
Add dried cranberries to vegetables on baking sheet and toss to combine.
Place vegetables on a plate and tenderloin slices next to vegetables. Spoon sauce on and around tenderloin slices.