Maple Pork Tenderloin Sheet Pan with Autumn Vegetables

Serves: Six | 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.

To make the maple glaze, whisk together shallots, garlic, maple syrup, apple cider vinegar, mustard, salt, and pepper until well combined.

Place the pork tenderloin in the center of a prepared baking tray and spoon half of the glaze over the top. Arrange the Brussels sprouts, squash, and thyme around the tenderloin, then drizzle everything with olive oil and season with salt and pepper. Bake for 25–30 minutes, until the pork is cooked through. Remove the pork from the tray, cover loosely with foil, and return the vegetables to the oven for another 10–12 minutes to finish roasting.

Meanwhile, pour the remaining glaze into a small saucepan and cook over medium-low heat, simmering for 10–12 minutes and stirring occasionally until it thickens and reduces. To serve, arrange the roasted vegetables on a platter with the pork tenderloin and drizzle the remaining glaze over the top.

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