Maple Pork Tenderloin Sheet Pan

Filet de porc à l'érable sur plaque Maple Pork Tenderloin Sheet Pan ÉquipeNutrition Teamnutrition

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

Nutrition Facts (per serving)

Calories
380
Fat
2
Carbohydrates
49
Fibre
5
Protein
41
Sodium
30

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

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
  2. 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.
  3. Arrange potatoes around pork tenderloin and spray with cooking spray. Drizzle with remaining sauce and sprinkle with chopped thyme.
  4. 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).
  5. 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.

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Registered Dietitian Nutritionist in Quebec City