Shared recipe

Maple Mustard Pork with Sweet Potato

4 servings5 / 5HealthyPorkOne-PanFall Flavors

Pork tenderloin medallions roasted beside sweet potato rounds and halved Brussels sprouts under a maple mustard butter with thyme. One dish, 30 minutes in the oven.

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Time

Prep: 10min
Cook: 30min
Total: 40min

Nutrition

per serving

Calories: 530
Protein: 38g
Carbs: 49g
Fat: 19g

One serving: 1/4 of the baking dish

Instructions

Assembly

Preheat the oven to 425F (220C).
Slice the sweet potatoes into rounds about a third of an inch thick, skin on, and lay them in an oval baking dish in a shingled row along one long side, following the curve of the rim.
Cut the pork tenderloin into thick medallions, season with salt and pepper, and lay them along the opposite side of the dish in a row that mirrors the sweet potato.
Halve the Brussels sprouts and pack them cut side up into the channel between the sweet potato and the pork so the dish is full.
Whisk the maple syrup, mustard and melted butter together and spoon it over everything. Lay the thyme sprigs across the top.

Bake and Serve

Roast for 30 minutes until the pork is cooked through, the sweet potato is caramelised at the edges and the sprouts are charred on their cut faces.
Rest for 5 minutes, then plate and spoon the glaze from the dish over the top.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 3

To ensure the pork stays tender, slice the medallions exactly 1-inch thick; if you prefer more caramelization on the potatoes, slice them into 1/4 inch rounds.

Tip 2 of 3

For maximum flavor, whisk the glaze ingredients until the butter is emulsified into the mustard and maple syrup to prevent it from sliding off the pork during roasting.

Tip 3 of 3

If you want extra texture, sprinkle a teaspoon of toasted walnuts or pumpkin seeds over the dish right before serving.

Source

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