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Maple-Dijon Pork & Brussels Sprouts Sheet-Pan

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Maple-Dijon Pork & Brussels Sprouts Sheet-Pan is a delicious, hassle-free dish that brings together the sweetness of maple syrup and the tanginess of Dijon mustard. Tender pork tenderloin is glazed and roasted alongside crispy Brussels sprouts, creating a visually stunning and flavor-packed meal. Perfect for weeknight dinners or special occasions, this sheet-pan recipe is sure to impress your family and friends while being simple enough for novice cooks.

Ingredients

Scale
  • 1 to 1.5 lbs pork tenderloin
  • 1 lb fresh Brussels sprouts, halved
  • 1/3 cup pure maple syrup
  • 3 tbsp Dijon mustard
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 1 tsp fresh or dried thyme (optional)

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a small bowl, mix maple syrup, Dijon mustard, olive oil, garlic powder, salt, and pepper until well combined.
  3. Trim excess fat from the pork tenderloin and place it in the center of the baking sheet. Brush half of the glaze over the pork.
  4. Arrange halved Brussels sprouts around the pork, drizzling them with olive oil and seasoning with salt and pepper.
  5. Roast in the preheated oven for 25-30 minutes until the pork reaches an internal temperature of 145°F (63°C), brushing remaining glaze over everything during the last five minutes.
  6. Let rest for five minutes before slicing and serving.

Nutrition

Keywords: - Marinate the pork in the glaze for up to 24 hours beforehand for deeper flavor infusion. - Feel free to substitute Brussels sprouts with seasonal vegetables like carrots or sweet potatoes for variety. - Store leftovers in an airtight container in the fridge for up to three days; reheat at 350°F (175°C) for about 15 minutes.

Find it online: https://timeforkitchen.com/maple-dijon-pork-brussels-sprouts-sheet-pan-delight/