We’ve enjoyed this maple-glazed pork recipe a few times, and the original recipe is from the Kraft Canada website. I’ve changed it from 12 servings to 4 servings – that’s enough for us, with leftovers for lunch the next day.
Also, I added more details on the preparation and cooking steps, so it’s easier for us to get organized!
Maple-Glazed Pork with Roasted Vegetables
- 1 pork tenderloin (approx 1 lb)
- 2 tablespoons balsamic dressing, divided
- 3 carrots (1/2 lb)
- 1/2 lb. fresh asparagus
- 1 tablespoon maple syrup
- 2 tablespoons grated Parmesan cheese
Approx. 15 minutes.
- Heat the oven to 425ºF.
- Peel the carrots, and cut them into quarters
- Trim the woody ends off the asparagus, and wash it thoroughly
- Put the vegetables into a plastic bag with 1 tablespoon of the dressing
- Seal the bag, and turn and squeeze it, until the vegetables are coated with dressing
- Line a 9×9 inch cooking pan with foil
Approx. 60 minutes.
- Put the pork into the lined pan, and brush with 1 tablespoon of the dressing.
- Add the vegetables to the pan, and spread them around the pork.
- Bake for 15 minutes, and then stir the vegetables.
- Bake for another 15 to 20 minutes, or until the meat is done (160ºF)
- Remove the pan from the oven, and heat the broiler – put the top rack about 4 inches from the broiler.
- Drizzle the meat and vegetables with the maple syrup.
- Broil, 4 inches from heat, for 5 minutes, or until the meat and vegetables are lightly browned.
- Spoon the vegetables into a serving bowl, and cover them to keep warm.
- Cover the meat with foil, and let it stand for 10 minutes.
- Meanwhile, toss the vegetables with the cheese.
- Slice the meat, and serve with the vegetables.
Makes 4 servings, at approx. 240 calories per serving.