Perfectly roasted pork tenderloin alongside potatoes, Brussels sprouts and green beans is drizzled with orange, mustard and maple glaze sauce. It’s a prefect family meal that can be served on weekends or special occasions. Great for dinner parties!
1 lb / 480-500 g pork tenderloin fillet
For pork tenderloin rub
1.5 teaspoons salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon paprika powder
1 teaspoon coriander seed powder
1 teaspoon dried thyme (or mixed herbs)
1/2 teaspoon cinnamon
2 medium white potatoes (or sweet potatoes), diced into small cubes
200 g / 7 oz Brussels sprouts, cut in halves
200 g /7 oz fine green beans, tails cut off
2 tablespoons olive oil
A little salt
For the orange maple glaze
1/2 cup orange juice
1 tsp orange zest
1 tablespoon lemon juice
1 teaspoon mustard
3 tablespoons maple syrup
25 g / 1 oz butter (about 1 1/2 tablespoons)
A pinch of salt
Preheat the oven to 180 C / 355 F. Line a large flat baking sheet with a piece of parchment paper and brush with a little oil.
Combine the rub ingredients and sprinkle all over the pork tenderloin. Rub it in on all sides. Place the fillet in the middle of the baking sheet and scatter potatoes all over. Pop in the oven for 10 minutes.
After 10 minutes, increase the temperature to 200 C and remove the tray. Add the Brussels sprouts and green beans and drizzle with a little more olive oil. Sprinkle with a few pinches of salt. Put the tray back in the oven for 20 minutes.
Prepare the glaze sauce. Add orange juice, lemon juice and mustard to a small pot and place over high heat. Once it comes to a boil, allow it to bubble away for 2-3 minutes (reduce the heat slightly if it starts to foam too much). Stir often. Then add the maple syrup and cook for two more minutes, stirring frequently. Finally, add the butter and cook for another minute, until thick and glossy. Set aside.
Once the pork and veggies are done, remove them from the oven and transfer the pork tenderloin to a cutting board to rest for 5 minutes. Stir the vegetables and put them back in the oven for a few more minutes to stay warm.
Once rested, slice the meat into medallions and serve on a platter or baking sheet over vegetables. Drizzle with a few tablespoons of the glaze sauce and serve the rest on the side.
Ghee can be used instead of butter for a dairy-free version.
If using pork loin, cook it in a 175 C /350 F for 10 minutes by itself, then add potatoes and increase the temps to 180 C for 10 minutes, then 200 C with the rest of the veggies for 15 minutes.
If cooking for more people, you can use two tenderloin fillets and bake them on one tray and vegetables on another tray at the same time. You should have enough glaze sauce for both.