Sheet Pan Maple Mustard Pork Tenderloin Dinner Food

MAPLE-GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 425°. Mix seasonings; sprinkle over pork. In a large nonstick skillet, heat butter over medium heat; brown tenderloins on all sides. Transfer to a foil-lined 15x10x1-in. pan. Roast 10 minutes., Meanwhile, for glaze, in same skillet, mix syrup, vinegar and mustard; bring to a boil, stirring to loosen browned bits from pan. Cook and stir until slightly thickened, 1-2 minutes; remove from heat., Brush 1 tablespoon glaze over pork; continue roasting until a thermometer inserted in pork reads 145°, 7-10 minutes, brushing halfway through with remaining glaze. Let stand 5 minutes before slicing.

SHEET PAN MAPLE MUSTARD PORK TENDERLOIN DINNER

Steps:

• Mix together marinade. Place pork tenderloin and marinade in a ziploc bag or container and allow it to marinate for at least 20 minutes. (It's great if you can marinate overnight!)
• While pork is marinating, slice potatoes and broccoli. Once pork has marinated, preheat oven to 450 + line a baking sheet.
• Remove pork from the ziploc bag, saving the remaining marinade in the bag. Place pork on to the baking sheet. Toss broccoli in remaining marinade and lay along side pork.
• Toss halved potatoes in 1 tbsp olive oil, sea salt, and pepper and lay alongside broccoli.
• Bake at 450 for 25 minutes, tossing broccoli and potatoes halfway.
• Serve + enjoy!

SHEET PAN ROASTED GARLIC-BALSAMIC PORK TENDERLOIN WITH POTATOES AND CARROTS

Steps:

• Preheat the oven to 350 degrees F. Line a large baking pan with aluminum foil. Grease the foil with oil or cooking spray.
• Place the tenderloins in the center of the prepared pan and set aside.
• Combine the 1/2 cup oil with the vinegar, honey, garlic, onion, rosemary, salt and pepper in a large bowl. Whisk to combine. Reserve 2/3 cup of the marinade in a small saucepan. Stir the potatoes and carrots into the large bowl. Toss to combine.
• Drizzle 1/3 cup of the reserved marinade over the pork, coating all the sides. Set the remaining 1/3 cup marinade aside to serve as a sauce. Scatter the potatoes and carrots evenly around the pork. Roast in the oven until the pork reaches an internal temperature of 145 degrees F, about 50 minutes. Let the pork rest for 5 to 10 minutes before slicing.
• While the pork is resting, heat the remaining marinade in the small saucepan.
• Slice the pork and drizzle with the warm marinade.