Ingredients
1lbbrussels sprouts,ends trimmed, halved
5carrots,sliced
olive oil
sea salt,to taste
black pepper,to taste
1lbpork tenderloin
sea salt,to taste
black pepper,to taste
2fresh rosemary sprigs
1tbspolive oil
3tbspbalsamic vinegar
¼cupmaple syrup
Preparation
Preheat the oven to 375 degrees F.
Place the Brussels sprouts and baby carrots separately on a foil-lined baking sheet with room in the center for the pork. Drizzle with olive oil, then sprinkle with sea salt and pepper. Mix to combine.
Place the pork in the center of the baking sheet. Sprinkle with sea salt and pepper, then rub to combine. Add the rosemary sprigs on top of the pork.
Bake in the oven for 40 minutes, or until the internal temperature of the pork reaches 145 degrees F.
Let the pork rest for about 5 to 10 minutes.
Mix the olive oil, balsamic vinegar, and maple syrup in a small saucepan. Cook on medium heat for about 3 to 4 minutes until the sauce thickens and reduces by ⅓.
Immediately spoon reduced sauce on the pork. Enjoy!
