Ingredients
4
4 servings
- •1 lb brussels sprouts, ends trimmed, halved
- •5 carrots, sliced
- •olive oil
- •sea salt, to taste
- •black pepper, to taste
- •1 lb pork tenderloin
- •sea salt, to taste
- •black pepper, to taste
- •2 sprigs fresh rosemary
- •1 tablespoon olive oil
- •3 tablespoons balsamic vinegar
- •¼ cup maple syrup
Instructions
- Preheat oven to 375˚F (190˚C).
- Place Brussels sprouts and baby carrots separately on a foil-lined baking sheet with room in the center for the pork.
- Drizzle with olive oil. Sprinkle with sea salt and pepper. Mix to combine.
- Place pork in center of baking sheet. Sprinkle with sea salt and pepper. Rub to combine and add the rosemary sprigs on top of the pork.
- Bake in oven for 40 minutes, or until internal temperature of the pork reaches 145˚F (63˚C).
- Let pork rest 5-10 minutes.
- While pork is resting, mix olive oil, balsamic vinegar, and maple syrup in a small saucepan.
- Cook on medium heat until sauce thickens and reduces by ⅓, about 3-4 minutes.
- Immediately spoon reduced sauce on the pork.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 368
- Carbohydrate: 25g
- Fat: 15g
- Fiber: 5g
- Protein: 32g
- Sugar: 14g
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