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 sides with a pinch of salt and pepper.
Sear the 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.
Transfer to one half of prepared baking sheet and sprinkle with seasoning blend.
Reserve pan; no need to wipe clean.
Roast Vegetables and Finish Tenderloin
Add carrot and Brussels sprouts to empty side of 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 until vegetables are tender and pork tenderloin reaches a minimum internal temperature of 145 degrees, 18-20 minutes.
Transfer tenderloin to a clean 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.
Stir often until reduced to a light syrup, 4-5 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!