Maple Glazed Pork Tenderloin with Roasted Vegetables
Fall dinner, all on one pan! Maple glazed pork tenderloin roasts with sweet potatoes, Brussels sprouts, and crispy pancetta.
Servings: 8 servings
Ingredients
- ¼ cup apple cider vinegar
- ¼ cup maple syrup
- ½ cup + 2 tablespoons olive oil separated
- ⅓ cup soy sauce
- 3 cloves garlic grated
- 2 tablespoons Dijon mustard
- 2 1-pound pork tenderloins
- 2 medium sweet potatoes (about 1 pound) scrubbed clean, not peeled, cut into ½-inch pieces
- 3 cups cleaned and halved Brussels sprouts (about 1 pound)
- 1 medium red onion roughly chopped
- 1 ½ teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- ½ teaspoon ground allspice
- ½ teaspoon ground mustard seed
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 4 ounces diced pancetta
- 2 tablespoons cold unsalted butter
Instructions
- Make the marinade: In a large resealable plastic bag, combine the vinegar, maple syrup, ½ cup olive oil, soy sauce, garlic, and mustard. Add the tenderloins and seal the bag. Gently massage the tenderloins to ensure they are evenly coated with the marinade. Place the bag on a dish and refrigerate for 2-8 hours.¼ cup apple cider vinegar, ¼ cup maple syrup, ½ cup + 2 tablespoons olive oil, ⅓ cup soy sauce, 3 cloves garlic, 2 tablespoons Dijon mustard, 2 1-pound pork tenderloins
- Preheat the oven to 425°F.
- Prepare the vegetables. In a large bowl, combine the sweet potatoes, Brussels sprouts, and red onion. Toss with 2 tablespoons olive oil and add the salt, black pepper, allspice, ground mustard seed, garlic powder, and onion powder. Set aside.2 medium sweet potatoes (about 1 pound), 3 cups cleaned and halved Brussels sprouts (about 1 pound), 1 ½ teaspoons kosher salt, ¾ teaspoon freshly ground black pepper, ½ teaspoon ground allspice, ½ teaspoon ground mustard seed, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 medium red onion
- Sear the tenderloins: Heat a roasting pan over medium heat and add the pancetta. Stir and cook until the pancetta is browned and crisp, 4-6 minutes. Remove the pancetta with a slotted spoon, leaving the rendered fat in the roasting pan, and set aside. Remove the tenderloins from the marinade, reserving the marinade. Add the tenderloin to the roasting pan and sear until well browned, 3-5 minutes. Turn over and sear the other side until browned, 3-5 minutes. Turn off the heat, remove the tenderloins, and set them aside.4 ounces diced pancetta
- Cook: Add the prepared vegetables to the roasting pan and place in the preheated 425°F oven. Roast until the vegetables are slightly tender and beginning to brown, 12-15 minutes. Add the tenderloins to the partially roasted vegetables and return to the oven. Roast until the pork registers 140°F and the sweet potatoes are tender, 15-20 minutes. Remove from the oven and let the tenderloins rest for 10 minutes. During this time, carryover cooking will bring the pork to a final temperature of 145°F.
- Make the sauce: While the tenderloins are roasting, add the reserved marinade to a saucepan. Bring the marinade to a boil and reduce to a simmer. Cook until it is slightly thickened and reduced by half, 6-8 minutes. Remove from the heat and whisk in the butter. Pour over the meat, sprinkle on the reserved pancetta, and serve.2 tablespoons cold unsalted butter
Nutrition
Serving: 1serving | Calories: 463kcal