Maple-Glazed Pork Tenderloin

with Brussels sprouts

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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 you!
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.

In Your Box (serves 2)

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

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.

  • Nutrition (per serving)

  • Calories
    421
  • Carbohydrates
    28g
  • Fat
    14g
  • Protein
    46g
  • Sodium
    1486mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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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