Name: Sheet-Pan Maple-Glazed Pork Tenderloin with Sweet Potatoes and Parsnips
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Yield: 4 serving(s)
Ingredients: 1 ½ lb (675 g) small sweet potatoes, peeled and cut into ¾-inch (2 cm) wedges; 1 lb (450 g) parsnips, peeled and cut in half or in quarters lengthwise; 2 tbsp (30 ml) olive oil; ¼ cup (60 ml) chicken broth; 3 tbsp (45 ml) maple syrup; 2 tbsp (30 ml) miso; 2 tbsp (30 ml) olive oil; 2 tsp (10 ml) apple cider vinegar; 1 tsp (5 ml) sambal oelek; 2 pork tenderloins, about ¾ lb (340 g) each, halved crosswise

Ingredients

Vegetables

1 ½ lb (675 g) small sweet potatoes, peeled and cut into ¾-inch (2 cm) wedges
1 lb (450 g) parsnips, peeled and cut in half or in quarters lengthwise
2 tbsp (30 ml) olive oil

Pork Tenderloin

¼ cup (60 ml) chicken broth
3 tbsp (45 ml) maple syrup
2 tbsp (30 ml) miso
2 tbsp (30 ml) olive oil
2 tsp (10 ml) apple cider vinegar
1 tsp (5 ml) sambal oelek
2 pork tenderloins, about ¾ lb (340 g) each, halved crosswise

Preparation

Vegetables

With the rack in the middle position, preheat the oven to 425°F (220°C).
On a non-stick baking sheet, toss the vegetables in the oil and spread out in an even layer. Season with salt and pepper. Place a sheet of parchment paper over the vegetables (see note).
Bake for 15 minutes or until the vegetables start to soften. Remove the parchment paper.

Pork Tenderloins

Meanwhile, in a small pot, whisk together the broth, maple syrup, miso, half of the oil, the vinegar and sambal oelek. Bring to a boil while whisking. Let simmer for 5 minutes or until thick and syrupy. Season lightly with salt and pepper.
In a skillet over medium-high heat, brown the pork in the remaining oil for 2 minutes on each side. Remove from the heat. Using a pastry brush, cover the pork with some of the maple glaze and nestle among the vegetables on the baking sheet. Bake for another 7 to 10 minutes or until a thermometer inserted in the centre of the pork reads 135°F (57°C). Remove from the oven and let rest for 5 minutes.
On a work surface, slice the pork, if desired. Serve with the vegetables and cover with the remaining maple glaze.

Note from Ricardo

We cover the vegetables with parchment paper to hold in the steam during cooking. This will help to make the parsnips more tender.

Sheet-Pan Maple-Glazed Pork Tenderloin with Sweet Potatoes and Parsnips

Categories

Ingredients

Vegetables

Pork Tenderloin

Preparation

Vegetables

Pork Tenderloins

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet