I created this maple pork tenderloin during a family weekend at the cottage. The simplicity of the recipe and the sweet aroma of maple syrup quickly won everyone over, making it a staple for our outdoor evenings. Plus, with almost no dishes to wash, you’ll want to make it part of your routine!
Preparation
10
min
Cooking
25
min
Portion
4
Ingredients
-
650 g (1 ½ lb) pork tenderloin, trimmed
-
85 ml (⅓ cup) maple syrup
-
15 ml (1 tbsp) Dijon mustard
-
1 green onion (green part only), thinly sliced
-
500 g (1.1 lb, about 4 cups) baby potatoes, halved
-
2 sprigs fresh thyme, chopped
-
1 L (4 cups) yellow or green beans, trimmed
-
Salt and pepper to taste
Preparation
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
- In a small bowl, combine maple syrup, mustard and green part of green onion. Place pork tenderloin on baking sheet and brush with about ⅔ of the sauce.
- Arrange potatoes around pork tenderloin and spray with cooking spray. Drizzle with remaining sauce and sprinkle with chopped thyme.
- Bake for 15 minutes. Add beans and continue baking for about 10 minutes, or until pork reaches an internal temperature of 145°F (63°C).
- Let pork tenderloin rest for about 5 minutes before slicing.
Notes
Keeps for 5 days in an airtight container in the fridge. Cooked pork can be frozen for up to 3 months.
Registered Dietitian Nutritionist in Quebec City
