Maple-Mustard Pork Tenderloin
Mashed Sweet Potatoes and Roasted Brussels Sprouts
Wine Recommendation
Josh Legacy Red Blend
Ingredients
- 2 (1-lb) pork tenderloins, trimmed
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- ⅓ cup apple cider vinegar
- ¼ cup maple syrup
- 3 Tbsp Dijon mustard
- 2 Tbsp chopped fresh thyme, divided
Instructions
- Preheat oven to 425°F. Sprinkle pork with salt and pepper. Brown pork in a large ovenproof skillet in hot oil over medium-high heat 3 to 5 minutes or until browned on all sides. Transfer skillet to oven.
- Bake 12 to 15 minutes or until a meat thermometer inserted in thickest portion reads 145°F. Remove pork from skillet; let stand 5 minutes before slicing.
- Meanwhile, bring vinegar to a boil in a small saucepan over medium-high heat. Whisk in syrup, mustard, and 1 Tbsp thyme. Serve sauce with pork. Sprinkle with 1 Tbsp thyme.
Side Dish Ingredients
- 2 (12-oz) pkg halved Brussels sprouts
- 2 Tbsp olive oil
- ¾ tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- 2 (20-oz) pkg mashed sweet potatoes
Side Dish Instructions
- Preheat oven to 425°F. Toss together Brussels sprouts, oil, garlic powder, salt, and pepper on a large rimmed baking sheet; spread in a single layer.
- Roast Brussels sprouts 17 to 20 minutes or until lightly browned and tender.
- Meanwhile, heat potatoes according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
240
|
258
|
498
|
| Fat (g) | 8 | 6 | 14 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 30 | 7 | 37 |
| Carb (g) | 9 | 44 | 53 |
| Fiber (g) | 0 | 7 | 7 |
| Sodium (mg) | 452 | 466 | 918 |
Quick & Healthy Meal Plan
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