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 wintry 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 Tenderloin
Heat 2 tsp. olive oil in a medium non-stick pan over medium heat. Add pork tenderloin to hot pan and cook until lightly browned on three sides, 4-5 minutes per side.
While pork sears, roast vegetables.
Roast Vegetables and Finish Tenderloin
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 5-7 minutes.
Carefully, add seared pork tenderloin to empty half of baking sheet. Sprinkle evenly with seasoning blend.
Reserve pan; no need to wipe clean.
Roast until vegetables are tender and pork tenderloin reaches a minimum internal temperature of 145 degrees, 16-18 minutes.
Transfer pork tenderloin to a clean cutting board and rest 5 minutes before slicing into ½" pieces.
While pork tenderloin rests, 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.
Stir often until the consistency of a light syrup, 4-5 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!