- 1 ½ pound pork tenderloin
- ¼ tsp garlic powder
- ¼ tsp onion granules
- 1/8 tsp salt
- 1/8 tsp fresh ground black pepper
For the glaze
- 1/3 cup pure Maple syrup
- 1 ½ TBS Dijon mustard
- 1 ½ TBS Apple Balsamic Vinegar
- Pinch salt
- Pinch fresh ground black pepper
For the sprouts
- 1 pound fresh Brussels sprouts, trimmed and halved
- 1 TBS olive oil
- ¼ tsp salt
- Fresh ground black pepper
First make the glaze. Combine all of the glaze ingredients in a small microwave-proof cup. Whisk well together. Heat in the microwave for about 2 minutes, whisking every 30 seconds, until the mixture thickens and coats the back of a spoon. Set aside.
Wash your sprouts and trim off and discard any discoloured or wilted leaves. Cut the sprouts in half down through the centre lengthwise and then toss them together in a bowl along with the oil and some seasoning.
Preheat your oven broiler to high. Place the rack about 4 inches from the element. Line a shallow baking pan with some aluminium foil. Trim the silver-skin from the pork and discard. Season the pork all over with the garlic powder, onion granules, salt and pepper. Place bottom side up onto the foil lined sheet. Drizzle with2 TBS of the glaze and brush it all over the surface to coat, using a pastry brush. Place under the preheated broiler for 10 minutes. Watch to make sure it doesn’t burn.
Remove the pork from the broiler and flip it over. Scatter the prepared brussels sprouts around it on the baking sheet. Drizzle the pork with another 2 TBS of the glaze, again spreading it over to coat with the pastry brush.
Return the pork to the oven and broil for an additional 6 minutes and remove from the oven. Check the internal temperature. It should be 145*F. If it isn’t then return the pork for an additional four to six minutes if need be.
Remove the pork from the oven, let rest for about 8 minutes. Cut into thick slices and serve immediately on a heated platter surrounded with the roasted sprouts, drizzling a little bit more of the glaze over the meat. Put any leftover glaze into a sauce boat and pass at the table.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Calories: 430