Meal Kit
Maple-Glazed Pork Tenderloin
with Brussels sprouts
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Scott Gorsky
Take maple beyond the breakfast table with this sweet-and-savory glazed tenderloin that's lusciously smoky and deceptively healthy. Roasted pork tenderloin gets infused with a tantalizingly transformative seasoning blend and a sauce made with pure maple syrup that'll transport you from your home kitchen to a New England log cabin. Shaved Brussels sprouts and carrots round out a hearty meal that satisfies all the senses. Tip: After halving Brussels, place cut side down to thinly slice.
In Your Box (serves 2)
- 14 oz. Pork Tenderloin
- 8 oz. Carrot
- 8 oz. Brussels Sprouts
- 0.96 fl. oz. Pure Maple Syrup
- ½ oz. Dijon Mustard
- 2 tsp. Chicken Broth Concentrate
- 1 Tbsp. Smokehouse Maple Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) pq1DjvP5
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Calories420
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Carbohydrates28g
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Net Carbs22g
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Fat14g
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Protein46g
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Sodium1490mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Peel, trim, and cut carrot into 1/4" slices on an angle.
Trim bottoms off Brussels sprouts and halve. Slice halves very thinly.Pat pork tenderloin dry, and season all over with a pinch of pepper. -
2 Sear the Pork
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat.
Add pork tenderloin to hot pan and sear on two sides until browned, 3-4 minutes per side.If using chicken, follow same instructions until browned, 2-3 minutes per side. If using pork chops, follow same instructions until browned, 4-6 minutes per side.Remove from burner. Pork will finish cooking in a later step.While pork sears, roast vegetables. -
3 Roast the Vegetables and Pork
Add carrot and Brussels sprouts to prepared baking sheet. Toss with 2 tsp. olive oil, a pinch of salt, and 1/4 tsp. pepper. Spread into a single layer. Roast in hot oven, 12 minutes.
Add seared pork to baking sheet and sprinkle with seasoning blend. Reserve pan; no need to wipe clean. Roast until vegetables are tender and pork reaches a minimum internal temperature of 145 degrees, 13-16 minutes.If using chicken, follow same instructions until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using pork chops, follow same instructions until pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.While pork rests, make sauce. -
4 Make the Sauce
Return pan used to sear tenderloin to medium heat.
Add 1/4 cup water, maple syrup, Dijon, and chicken base to hot pan and stir until incorporated. Bring to a simmer.Once simmering, stir often until sauce is the consistency of a light syrup, 4-5 minutes.Remove from burner. -
5 Finish the Dish
Transfer cooked pork tenderloin to a clean cutting board and rest at least 5 minutes. Once rested, slice into 1/2" pieces.
Plate dish as pictured on front of card, drizzling sauce over pork. Bon appétit!
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