Sheet Pan Maple-Glazed Pork Tenderloin

Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or aluminum foil.

In a medium bowl, whisk together 1/3 cup maple syrup, 2 tablespoons dijon mustard, 1 tablespoon balsamic vinegar, 2 tablespoons soy sauce, 3 minced garlic cloves, 1 tablespoon chopped rosemary, and 1 tablespoon chopped thyme to create the glaze.

Pat the pork tenderloins dry with paper towels and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the pork tenderloins on all sides until browned, about 2-3 minutes per side.

In a large bowl, toss the cubed sweet potatoes, halved brussels sprouts, and red onion wedges with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.

Arrange the vegetables on the prepared baking sheet, leaving space in the center for the pork.

Place the seared pork tenderloins in the center of the sheet pan and brush generously with half of the maple glaze.

Roast in the preheated oven for 15 minutes, then add the sliced apple to the pan, distributing it among the vegetables.

Brush the pork with the remaining glaze and continue roasting for another 10-15 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender and caramelized.

Remove from the oven and let the pork rest for 5-10 minutes before slicing.

Sprinkle 1/4 cup dried cranberries over the vegetables, then slice the pork and serve with the roasted vegetables.