Brown Sugar-Glazed Pork Tenderloin
with Sweet Potato Wedges and Brussels Sprout-Apple Hash
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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
680 g
Filet de porc
680 g
Patate douce, en cubes
(Contient Sulfites)
227 g
Choux de Bruxelles
1 pièce(s)
Citron
56 g
Canneberges séchées
2 pièce(s)
Pomme empire
⅓ tasse(s)
Mélange d’épices à la cassonade
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Preheat the oven to 400°F. (To roast the sweet potatoes and pork.) Start prepping when the oven comes up to temperature!
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.
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.
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.)
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.
Finish and serve: Thinly slice the pork tenderloin. Serve with the sweet potatoes and Brussels sprout-apple hash. Enjoy!