Sheet-Pan Maple-Glazed Pork Tenderloin with Sweet Potatoes and Parsnips
Sheet-Pan Maple-Glazed Pork Tenderloin with Sweet Potatoes and Parsnips
Ingredients
- 1 ½ lb (675 g) small sweet potatoes, peeled and cut into ¾-inch (2 cm) wedges
- 1 lb (450 g) parsnips, peeled and cut in half or in quarters lengthwise
- 2 tbsp (30 ml) olive oil
- ¼ cup (60 ml) chicken broth
- 3 tbsp (45 ml) maple syrup
- 2 tbsp (30 ml) miso
- 2 tbsp (30 ml) olive oil
- 2 tsp (10 ml) apple cider vinegar
- 1 tsp (5 ml) sambal oelek
- 2 pork tenderloins, about ¾ lb (340 g) each, halved crosswise
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- On a non-stick baking sheet, toss the vegetables in the oil and spread out in an even layer. Season with salt and pepper. Place a sheet of parchment paper over the vegetables (see note).
- Bake for 15 minutes or until the vegetables start to soften. Remove the parchment paper.
Sheet-Pan Maple-Glazed Pork Tenderloin with Sweet Potatoes and Parsnips