Meal Kit

Maple-Glazed Pork Tenderloin

with Brussels sprouts

Prep & Cook Time: 35-45 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 6 days

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Under %{max_calories} calories
    Under 35g carbs

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)

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

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Peel, trim, and cut carrot into 1/4" 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. 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. 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 1/4 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. 4

    Make the Sauce

    Return pan used to sear tenderloin to medium heat.

    Add 1/4 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. 5

    Finish the Dish

    Transfer cooked pork tenderloin to a clean cutting board and rest at least 5 minutes. Once rested, slice into 1/2" pieces.

    Plate dish as pictured on front of card, drizzling sauce over pork. Bon appétit!

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