Maple-Glazed Pork Tenderloin with Roasted Carrots and Crispy Brussels Sprouts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Maple-Glazed Pork Tenderloin with Roasted Carrots and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Maple-Glazed Pork Tenderloin with Roasted Carrots and Crispy Brussels Sprouts

Savor the delightful balance of tender maple-glazed pork tenderloin paired with roasted carrots and crispy Brussels sprouts. The pork is perfectly caramelized with a light maple syrup glaze, while the vegetables bring a natural sweetness and crunch. A wholesome, balanced dish that marries savory and subtly sweet notes for a satisfying meal.

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NUTRITION

383kcal
Protein
35g
Fat
15.5g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Tenderloin

1 cup sliced Carrots

1 cup halved Brussels Sprouts

1 tbsp Maple Syrup

2 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the pork tenderloin dry and season with salt and pepper.

  • 3

    In a small bowl, mix the maple syrup with a pinch of salt and pepper. Brush the mixture evenly over the pork tenderloin.

  • 4

    Heat a skillet over medium-high heat and add 1 teaspoon of olive oil. Sear the pork tenderloin for 2-3 minutes on each side until golden brown.

  • 5

    While the pork is searing, toss the sliced carrots with 1 teaspoon of olive oil, salt, and pepper. Spread them on one side of a baking sheet.

  • 6

    Toss the halved Brussels sprouts with a drizzle of olive oil, salt, and pepper. Place them on the other side of the baking sheet.

  • 7

    Place the seared pork tenderloin in the center of the baking sheet. Roast in the preheated oven for about 15-18 minutes or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender and slightly crispy.

  • 8

    Once cooked, remove the pork from the oven and let it rest for 5 minutes before slicing. Serve slices of pork alongside the roasted carrots and crispy Brussels sprouts.

Maple-Glazed Pork Tenderloin with Roasted Carrots and Crispy Brussels Sprouts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Maple-Glazed Pork Tenderloin with Roasted Carrots and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Maple-Glazed Pork Tenderloin with Roasted Carrots and Crispy Brussels Sprouts

Savor the delightful balance of tender maple-glazed pork tenderloin paired with roasted carrots and crispy Brussels sprouts. The pork is perfectly caramelized with a light maple syrup glaze, while the vegetables bring a natural sweetness and crunch. A wholesome, balanced dish that marries savory and subtly sweet notes for a satisfying meal.

NUTRITION

383kcal
Protein
35g
Fat
15.5g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Tenderloin

1 cup sliced Carrots

1 cup halved Brussels Sprouts

1 tbsp Maple Syrup

2 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the pork tenderloin dry and season with salt and pepper.

  • 3

    In a small bowl, mix the maple syrup with a pinch of salt and pepper. Brush the mixture evenly over the pork tenderloin.

  • 4

    Heat a skillet over medium-high heat and add 1 teaspoon of olive oil. Sear the pork tenderloin for 2-3 minutes on each side until golden brown.

  • 5

    While the pork is searing, toss the sliced carrots with 1 teaspoon of olive oil, salt, and pepper. Spread them on one side of a baking sheet.

  • 6

    Toss the halved Brussels sprouts with a drizzle of olive oil, salt, and pepper. Place them on the other side of the baking sheet.

  • 7

    Place the seared pork tenderloin in the center of the baking sheet. Roast in the preheated oven for about 15-18 minutes or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender and slightly crispy.

  • 8

    Once cooked, remove the pork from the oven and let it rest for 5 minutes before slicing. Serve slices of pork alongside the roasted carrots and crispy Brussels sprouts.