NUTRITION

SERVINGS

INGREDIENTS

1.7 lb pork tenderloin

4.5 cup sweet potato

6 cup Brussels sprouts

1.5 tbsp olive oil

1.5 tbsp maple syrup

2 tbsp Dijon mustard

1.5 tsp sea salt

1.5 tsp black pepper

1.5 tsp garlic powder

1.5 tsp dried thyme

PREPARATION

• 1

  Preheat your oven to 400°F and line two large rimmed baking sheets with parchment paper for easy cleanup.

• 2

  Peel the sweet potatoes and cut them 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 dried thyme to create the savory glaze.

• 4

  Place the pork tenderloins on one of the prepared baking sheets and brush them with half of the maple-Dijon glaze.

• 5

  In a large mixing bowl, toss the cubed sweet potatoes and halved Brussels sprouts with olive oil, sea salt, and black pepper until evenly coated.

• 6

  Spread the vegetables in a single layer across the remaining space on the pork pan and the entire second baking sheet.

• 7

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

• 8

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

• 9

  Assemble the bowls by dividing the roasted vegetables and sliced pork tenderloin into six equal portions.