NUTRITION

SERVINGS

INGREDIENTS

9 oz Pork tenderloin

1 medium Sweet potato

1 cup Brussels sprouts

0.5 tbsp Olive oil

1 tbsp Maple syrup

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut into 1/2-inch cubes, then trim and halve the Brussels sprouts.

• 3

  In a small bowl, whisk together the maple syrup, Dijon mustard, garlic powder, and smoked paprika to create the glaze.

• 4

  Place the pork tenderloin in the center of the baking sheet and brush with half of the prepared maple-Dijon glaze.

• 5

  Toss the cubed sweet potatoes and halved Brussels sprouts with olive oil, sea salt, and black pepper directly on the pan, then spread them in a single layer around the pork.

• 6

  Roast for 20 to 25 minutes, or until the pork reaches an internal temperature of 145°F and the vegetables are tender and browned.

• 7

  Remove from the oven, brush the remaining glaze over the pork, and let it rest for 5 minutes before slicing.

• 8

  Assemble the bowl by layering the roasted vegetables and topping with the sliced pork tenderloin.