Maple-Glazed Pork Tenderloin with Roasted Brussels Sprouts
25min
45min
4
788
Chef's Note
For the juiciest pork tenderloin, use a meat thermometer and remove it from the oven when it reaches 140-145°F. The temperature will continue to rise as it rests, resulting in perfectly cooked, tender meat. If you prefer a more pronounced maple flavor, you can reduce an additional 1/4 cup of maple syrup separately and drizzle it over the finished dish.
Tags
Ingredients
3 pounds pork tenderloin
2 pounds Brussels sprouts
1/2 cup pure maple syrup
3 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
4 cloves, minced garlic
2 tablespoons, chopped fresh rosemary
1 tablespoon, chopped fresh thyme
4 tablespoons, divided olive oil
8 slices, diced bacon
4 medium, thinly sliced shallots
1 cup chicken broth
1 tablespoon cornstarch
2 tablespoons cold water
2 teaspoons, divided salt
1 teaspoon, divided black pepper
1/4 teaspoon red pepper flakes
2 tablespoons butter
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Trim any silver skin from the 3 pounds of pork tenderloin. Pat dry with paper towels and season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- 3
In a small bowl, whisk together 1/2 cup maple syrup, 3 tablespoons Dijon mustard, 2 tablespoons balsamic vinegar, 2 minced garlic cloves, 1 tablespoon chopped rosemary, and 1/2 tablespoon chopped thyme.
- 4
Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloins on all sides until golden brown, about 3-4 minutes per side.
- 5
Brush half of the maple glaze over the pork. Transfer the skillet to the oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
- 6
While the pork is roasting, trim and halve 2 pounds of Brussels sprouts. In a large bowl, toss them with 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes.
- 7
In a separate large oven-safe skillet, cook 8 slices of diced bacon over medium heat until crispy, about 5-6 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pan.
- 8
Add the Brussels sprouts to the bacon fat and cook for 5 minutes, stirring occasionally. Add 4 sliced shallots and 2 minced garlic cloves, cooking for another 2 minutes.
- 9
Transfer the Brussels sprouts skillet to the oven and roast for 15-20 minutes, or until caramelized and tender, stirring halfway through.
- 10
When the pork reaches temperature, remove from the oven, brush with the remaining glaze, and let rest for 10 minutes tented with foil.
- 11
While the pork rests, place the pork skillet over medium heat. Add 1 cup chicken broth and scrape up any browned bits from the bottom of the pan.
- 12
In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water. Whisk this mixture into the skillet and bring to a simmer until the sauce thickens, about 2-3 minutes.
- 13
Stir in 1 tablespoon each of chopped rosemary and thyme, then whisk in 2 tablespoons butter until melted. Season with salt and pepper to taste.
- 14
Remove the Brussels sprouts from the oven and toss with the reserved crispy bacon.
- 15
Slice the pork tenderloin into 1/2-inch medallions. Serve with the roasted Brussels sprouts and drizzle with the maple-herb sauce.
Nutrition Information (per serving)
788
79g
40g
35g
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