Maple-Glazed Pork Tenderloin

with Brussels sprouts and cranberries

$9.95 per serving

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. Shaved Brussels sprouts and carrots round out a hearty meal that satisfies all the senses.

  • Contains Eggs
  • Contains Fish
  • Contains Wheat
  • Contains Milk
  • Contains Soy
  • Contains Shellfish
  • Contains Peanuts
  • Contains Tree Nuts
A note about serious food allergies
  • Nutrition per serving

  • Calories
    426
  • Carbohydrates
    35g
  • Fat
    11g
  • Protein
    47g
  • Sodium
    1160mg
  • Prep & Cook Time
    30-40 min.
  • Cook Within
    6 days
  • Difficulty
    Easy
  • Spice Level
    Not Spicy
With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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  • In The Box

  • 8 oz. Carrot
  • 8 oz. Brussels Sprouts
  • 1 Pork Tenderloin
  • 1½ Tbsp. Smokehouse Maple Seasoning
  • 0.96 fl. oz. Pure Maple Syrup
  • 2 tsp. Chicken Base
  • ¼ oz. Dijon Mustard
  • ½ oz. Dried Cranberries
 Maple-Glazed Pork Tenderloin with Brussels sprouts and cranberries
  • In Your Kitchen

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

Recipe shown serves 2

Recipe Instructions

    Before Cooking

  •  Maple-Glazed Pork Tenderloin with Brussels sprouts and cranberries
    1

      Before Cooking

    Prepare the Ingredients

    Peel, trim, and cut carrot into ¼" diagonal slices. Trim bottoms off Brussels sprouts and halve. Slice halves very thinly. Rinse tenderloin, pat dry, and season with ½ tsp. salt and a pinch of pepper.

  •  Maple-Glazed Pork Tenderloin with Brussels sprouts and cranberries
    2

    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.

  •  Maple-Glazed Pork Tenderloin with Brussels sprouts and cranberries
    3

    Roast the Vegetables

    To other half of baking sheet, add carrots and Brussels sprouts. Toss to coat with 2 tsp. olive oil, ½ 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, 15-18 minutes. Transfer tenderloin to a cutting board and rest 5 minutes before slicing into ½" pieces. While vegetables and tenderloin roast, make sauce.

  •  Maple-Glazed Pork Tenderloin with Brussels sprouts and cranberries
    4

    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.

  •  Maple-Glazed Pork Tenderloin with Brussels sprouts and cranberries
    5

    Finish the Vegetables

    Add dried cranberries to vegetables on baking sheet and toss to combine.

  •  Maple-Glazed Pork Tenderloin with Brussels sprouts and cranberries
    6

    Plate the Dish

    Place vegetables on a plate and tenderloin slices next to vegetables. Spoon sauce on and around tenderloin slices.

With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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