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Brown  Sugar-Glazed Pork Tenderloin

Brown Sugar-Glazed Pork Tenderloin

with Sweet Potato Wedges and Brussels Sprout-Apple Hash

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A mixture of brown sugar and spices creates a beautiful glaze on juicy pork tenderloin. Apples, cranberries, and Brussels sprouts are the perfect combination in this sweet and savoury hash. You’ll be shocked by how easily this impressive dinner comes together!

Tags:Dairy free
Allergens:Sulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Pork Tenderloin

680 g

Sweet Potato, cubes

(ContainsSulphites/Sulfite)

227 g

Brussels Sprouts

1 unit

Lemon

56 g

Dried Cranberries

2 unit

Empire Apple

⅓ cup

Brown Sugar Spice Blend

Not included in your delivery

unit

Oil*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1954 kJ
Calories467 kcal
Fat6 g
Saturated Fat0 g
Carbohydrate65 g
Sugar0 g
Dietary Fiber10 g
Protein40 g
Cholesterol0 mg
Sodium595 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Pan
Zester
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 400°F. (To roast the sweet potatoes and pork.) Start prepping when the oven comes up to temperature!

2

Roast the sweet potato: Wash and dry all produce. Toss the sweet potato wedges on a foil-lined baking sheet with a drizzle of oil and a pinch of salt. Bake in the centre of the oven, flipping halfway through cooking, until golden brown, 25-30 min.

3

Season the pork: Meanwhile, pour the brown sugar spice blend in a baking dish (or large plate). Pat dry the pork tenderloins with paper towels, then season on all sides with salt. Coat the pork tenderloins with the brown sugar mixture.

4

Roast the pork: Place the pork tenderloin on the baking sheet with the sweet potatoes and return to the oven to roast for 20-25 min, flipping halfway through cooking, until cooked to desired doneness. (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.)

5

Make the hash: Meanwhile, core and dice the apple into 1/2-inch cubes. Zest and halve the lemon. Heat a large pan over medium heat. Add a drizzle of oil, then the Brussels sprouts and the apple. Cook, stirring often, until the Brussels sprouts are slightly golden brown, 5-6 min. Stir in the cranberries, lemon zest, and a squeeze of lemon juice (to taste). Season with salt and pepper.

6

Finish and serve: Thinly slice the pork tenderloin. Serve with the sweet potatoes and Brussels sprout-apple hash. Enjoy!