Roast Pork Tenderloin With Orange Maple Glaze

🧂 Ingredients

• 1 lb. pork tenderloin

  (480-500 g)
• 1.5 teaspoons salt
• 1/2 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika powder
• 1 teaspoon coriander seed powder
• 1 teaspoon dried thyme

  or mixed herbs
• 1/2 teaspoon cinnamon
• 2 medium white potatoes

  or sweet potatoes, diced into small cubes
• 200 g Brussels sprouts

  cut in halves (7 oz.)
• 200 g fine green beans

  tails cut off (7 oz.)
• 2 tablespoons olive oil
• A little salt
• 1/2 cup orange juice
• 1 tsp orange zest
• 1 tablespoon lemon juice
• 1 teaspoon mustard
• 3 tablespoons maple syrup
• 25 g butter

  about 1.5 tablespoons or 1 oz.
• A pinch of salt

Instructions

• 1 Preheat the oven to 180 C / 355 F. Line a large flat baking sheet with a piece
  of parchment paper and brush with a little oil.
• 2 Combine the rub ingredients and sprinkle all over the pork tenderloin. Rub it in
  on all sides. Place the fillet in the middle of the baking sheet and scatter
  potatoes all over. Pop in the oven for 10 minutes.
• 3 After 10 minutes, increase the temperature to 200 C and remove the tray. Add the
  Brussels sprouts and green beans and drizzle with a little more olive oil.
  Sprinkle with a few pinches of salt. Put the tray back in the oven for 20
  minutes.
• 4 Prepare the glaze sauce. Add orange juice, lemon juice and mustard to a small
  pot and place over high heat. Once it comes to a boil, allow it to bubble away
  for 2-3 minutes (reduce the heat slightly if it starts to foam too much). Stir
  often. Then add the maple syrup and cook for two more minutes, stirring
  frequently. Finally, add the butter and cook for another minute, until thick and
  glossy. Set aside.
• 5 Once the pork and veggies are done, remove them from the oven and transfer the
  pork tenderloin to a cutting board to rest for 5 minutes. Stir the vegetables
  and put them back in the oven for a few more minutes to stay warm.
• 6 Once rested, slice the meat into medallions and serve on a platter or baking
  sheet over vegetables. Drizzle with a few tablespoons of the glaze sauce and
  serve the rest on the side.

Nutrition Info