Maple-Dijon Glazed Pork Tenderloin with Crispy Roasted Brussels Sprouts and Sweet Potatoes

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

Maple-Dijon Glazed Pork Tenderloin with Crispy Roasted Brussels Sprouts and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Maple-Dijon Glazed Pork Tenderloin with Crispy Roasted Brussels Sprouts and Sweet Potatoes

Enjoy a savory and satisfying dinner featuring a tender pork tenderloin generously glazed with a sweet and tangy maple-Dijon sauce, paired with crispy roasted Brussels sprouts and naturally sweet roasted sweet potatoes. This well-balanced plate offers a delightful mix of flavors and textures, perfect for a nutrient-packed meal.

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NUTRITION

467kcal
Protein
40.2g
Fat
11.2g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

1 medium Sweet Potato

1 cup Brussels Sprouts

1 tbsp Maple Syrup

1 tsp Dijon Mustard

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim any excess fat from the pork tenderloin and pat dry with paper towels.

  • 3

    In a small bowl, whisk together maple syrup, Dijon mustard, a pinch of salt and pepper. Set aside.

  • 4

    Place the pork tenderloin on a baking tray lined with parchment paper. Brush the tenderloin evenly with the maple-Dijon glaze.

  • 5

    Cut the sweet potato into 1/2-inch rounds and halve the Brussels sprouts. Toss both with olive oil, salt, and pepper on a separate baking sheet.

  • 6

    Place both trays in the oven. Roast the vegetables for about 20-25 minutes, or until they are tender and edges are crispy, turning halfway through.

  • 7

    Bake the pork tenderloin for 20-25 minutes or until internal temperature reaches 145°F. Halfway through, baste with any remaining glaze.

  • 8

    Remove the pork from the oven and allow it to rest for 5 minutes before slicing.

  • 9

    Serve slices of pork tenderloin with a side of roasted Brussels sprouts and sweet potatoes.

Maple-Dijon Glazed Pork Tenderloin with Crispy Roasted Brussels Sprouts and Sweet Potatoes

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

Maple-Dijon Glazed Pork Tenderloin with Crispy Roasted Brussels Sprouts and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Maple-Dijon Glazed Pork Tenderloin with Crispy Roasted Brussels Sprouts and Sweet Potatoes

Enjoy a savory and satisfying dinner featuring a tender pork tenderloin generously glazed with a sweet and tangy maple-Dijon sauce, paired with crispy roasted Brussels sprouts and naturally sweet roasted sweet potatoes. This well-balanced plate offers a delightful mix of flavors and textures, perfect for a nutrient-packed meal.

NUTRITION

467kcal
Protein
40.2g
Fat
11.2g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

1 medium Sweet Potato

1 cup Brussels Sprouts

1 tbsp Maple Syrup

1 tsp Dijon Mustard

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim any excess fat from the pork tenderloin and pat dry with paper towels.

  • 3

    In a small bowl, whisk together maple syrup, Dijon mustard, a pinch of salt and pepper. Set aside.

  • 4

    Place the pork tenderloin on a baking tray lined with parchment paper. Brush the tenderloin evenly with the maple-Dijon glaze.

  • 5

    Cut the sweet potato into 1/2-inch rounds and halve the Brussels sprouts. Toss both with olive oil, salt, and pepper on a separate baking sheet.

  • 6

    Place both trays in the oven. Roast the vegetables for about 20-25 minutes, or until they are tender and edges are crispy, turning halfway through.

  • 7

    Bake the pork tenderloin for 20-25 minutes or until internal temperature reaches 145°F. Halfway through, baste with any remaining glaze.

  • 8

    Remove the pork from the oven and allow it to rest for 5 minutes before slicing.

  • 9

    Serve slices of pork tenderloin with a side of roasted Brussels sprouts and sweet potatoes.