Maple Pork Tenerloin Sheet Pan with Autumn Vegetables

Serves: Four | Prep: 45 min | Cook: 50 min

Ingredients:

Pork Tenderloin Sheet Pan with Autumn Vegetables:
3 lbs pork tenderloin
1 lb brussels sprouts, trimmed and halved
1/2 butternut squash, peeled and cubed
4-6 fresh thyme sprigs
2 Tbsp olive oil
1 tsp salt
1 tsp pepper

Maple Glaze:
1 large shallot, minced
2 garlic cloves, minced
1/3 cup maple syrup
1/3 cup apple cider vinegar
1 Tbsp dijon mustard
1/2 tsp salt
1/4 tsp pepper

Directions:
Preheat oven 425F/220C. Line of baking tray with baking paper.

Make the maple glaze by whisking shallots, garlic, maple syrup, apple cider vinegar, mustard, salt, and pepper together.

Place tenderloin in the middle of the prepared baking tray and top with half of the glaze mixture. Next, arrange sprouts, squash, and thyme around tenderloin, drizzle with olive oil, salt, and pepper. Bake for 25-30 minutes, until the pork is done. Remove pork from the tray, cover loosely with foil and place the vegetables back in for another 10-12 minutes.

Meanwhile, place the remaining glaze into a saucepan and cook on a medium low heat. Simmer for 10-12 minutes, stirring occasionally, until reduced and thick.

Arrange roasted vegetables onto a serving dish along with the pork tenderloin and drizzle with the remaining glaze.

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