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

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

  • Preparation 25 min
  • Cooking 22 min
  • Servings 4
  • Sans noix
  • Sans lactose
  • Sans gluten
  • Sans produits laitiers
  • Sans oeufs

Categories

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

  • Pork Tenderloins

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.

Personal Note

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