Maple Glazed Pork Tenderloin with Roasted Vegetables and Nugget Potatoes

A succulent pork tenderloin glazed with sweet maple syrup, served alongside crispy nugget potatoes, tender carrots, roasted Brussels sprouts, and green beans for a balanced and flavorful meal.

Steps

1. Preheat oven to 400°F (200°C). 2. In a small bowl, mix maple syrup, Dijon mustard, salt, and pepper. 3. Season the pork tenderloin with salt and pepper, then brush with the maple glaze. 4. Toss nugget potatoes, carrots, Brussels sprouts, and green beans with olive oil, garlic, salt, and pepper. 5. Place vegetables on a baking sheet and roast for 25 minutes. 6. After 10 minutes of roasting vegetables, place the pork tenderloin on the same or separate baking sheet. 7. Roast pork and vegetables together for remaining 15 minutes or until pork reaches an internal temperature of 145°F (63°C). 8. Let the pork rest for 5 minutes before slicing. 9. Serve pork slices alongside roasted nugget potatoes and vegetables, garnished with fresh thyme if desired.

1 pork tenderloin (about 6 oz) 1 tbsp maple syrup 1 tsp Dijon mustard Salt and pepper to taste 100g nugget potatoes 1 small carrot, peeled and sliced 5 Brussels sprouts, halved 50g green beans, trimmed 1 tbsp olive oil 1 garlic clove, minced Fresh thyme (optional)