NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

1 tbsp Maple syrup

1 tbsp Dijon mustard

1 tsp Olive oil

1 cup Brussels sprouts

0.5 cup Sweet potato

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Fresh rosemary

PREPARATION

• 1

  Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  In a small bowl, whisk together the maple syrup, Dijon mustard, garlic powder, and finely chopped rosemary.

• 3

  Place the halved Brussels sprouts and cubed sweet potatoes on the baking sheet, tossing them with olive oil, sea salt, and black pepper.

• 4

  Season the pork tenderloin with a pinch of salt and pepper, then sear in a hot skillet for 2 minutes per side until a golden crust forms.

• 5

  Move the pork to the baking sheet and brush half of the maple-Dijon mixture over the top and sides of the meat.

• 6

  Roast for 18-20 minutes, brushing the remaining glaze onto the pork halfway through, until the meat reaches an internal temperature of 145°F.

• 7

  Remove from the oven and let the pork rest for 5-10 minutes before slicing into thick, juicy medallions.