Categories: Meals
Ingredients
- 8 oz. Carrot
- 8 oz. Brussels Sprouts
- 1 Pork Tenderloin
- 1 Tbsp. Smokehouse Maple Seasoning
- 0.96 fl. oz. Pure Maple Syrup
- 2 tsp. Chicken Base
- 1/2 oz. Dijon Mustard
Directions
-
Preheat oven to 425 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
-
Peel, trim, and cut carrot into ¼" 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 salt and pepper.
-
Heat 2 tsp. olive oil in a medium non-stick pan over medium heat. Add pork 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 evenly with seasoning blend. Reserve pan; no need to wipe clean.
-
Add carrot and Brussels sprouts to empty side of baking sheet. Toss with 2 tsp. olive oil, a pinch of salt, and ¼ tsp. pepper. Spread into a single layer on their half. Roast until vegetables are tender and pork tenderloin reaches a minimum internal temperature of 145 degrees, 18-20 minutes. Transfer pork tenderloin to a clean cutting board and rest 5 minutes before slicing into ½" pieces. While pork tenderloin rests, make 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. Stir often until the consistency of a light syrup, 4-5 minutes. Remove from burner.
-
Plate dish as pictured on front of card. Bon appétit!