YOUR SOLIN GENERATED RECIPE
Maple-Glazed Pork Tenderloin with Crispy Brussels Sprouts and Creamy Sweet Potato Puree
Enjoy a beautifully composed dish featuring succulent pork tenderloin glazed with natural maple syrup, accompanied by perfectly crispy Brussels sprouts and a silky, creamy sweet potato puree. This dish is designed to delight your palate with a balance of sweet and savory tones, while offering a satisfying protein boost and clean, wholesome flavors.
INGREDIENTS
5 oz Pork Tenderloin
1.5 cups Brussels Sprouts (150g)
1 medium Sweet Potato (100g)
1 tbsp Maple Syrup
1 tsp Olive Oil
Salt & Pepper to taste
Garlic Powder to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Trim any excess fat from the pork tenderloin. Season it lightly with salt, pepper, and garlic powder.
In a small bowl, mix the maple syrup with olive oil. Brush half of the mixture over the pork tenderloin.
Place the pork tenderloin in a baking dish and roast in the oven for about 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Midway, brush with the remaining maple glaze.
While the pork cooks, prepare the Brussels sprouts. Trim and halve them, then toss with olive oil, salt, pepper, and garlic powder. Spread them on a baking sheet and roast in the oven for about 15-20 minutes until crispy on the edges.
For the creamy sweet potato puree, pierce the sweet potato with a fork and microwave on high until soft (about 5-7 minutes) or bake it until tender. Once cooked, peel and mash the sweet potato with a pinch of salt and a drizzle of olive oil until smooth.
Slice the glazed pork tenderloin and serve alongside a generous serving of crispy Brussels sprouts and a smooth sweet potato puree.