Maple Dijon Pork Tenderloin with Roasted Brussels Sprouts

• 1 (1.5-pound) pork tenderloin
• 2 tablespoons olive oil, divided
• 2 cups Brussels sprouts, trimmed and halved
• 1/4 cup maple syrup
• 2 tablespoons Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• Juice of 1/2 lemon
• Fresh thyme sprigs, for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
3. 3 While sprouts roast, pat pork dry and season with salt, pepper, and paprika.
4. 4 Heat remaining olive oil in an oven-safe skillet over medium-high heat. Sear pork on all sides until browned.
5. 5 Whisk together maple syrup, Dijon mustard, and minced garlic. Pour half over the pork in the skillet.
6. 6 Transfer skillet with pork to the oven and roast for 15-20 minutes, or until internal temperature reaches 145°F.
7. 7 Toss roasted Brussels sprouts with lemon juice.
8. 8 Slice the pork and drizzle with remaining maple Dijon glaze.
9. 9 Serve pork with Brussels sprouts and garnish with fresh thyme.

Equipment

• Oven-safe skillet
• Baking sheet
• Meat thermometer

Variations

• Substitute pork tenderloin with chicken breasts for a lighter option.
• Add bacon bits to the Brussels sprouts for extra flavor.

Substitutions

• If Dijon mustard is unavailable, use whole grain mustard for added texture.

Pairings

• A glass of Chardonnay complements the maple dijon flavors.
• Serve with crusty bread to soak up the glaze.

Nutrition

Tips

• For extra crispiness, give the Brussels sprouts a shake halfway through roasting.
• Let the pork rest for 5 minutes before slicing to keep it juicy.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in the oven.

Serving Suggestions

• Serve with a side of mashed sweet potatoes.
• Pair with a crisp green salad.

FAQ