Maple-Glazed Pork with Roasted Vegetables

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

Preparation Steps

Approx. 15 minutes.

  1. Heat the oven to 425ºF.
  2. Peel the carrots, and cut them into quarters
  3. Trim the woody ends off the asparagus, and wash it thoroughly
  4. Put the vegetables into a plastic bag with 1 tablespoon of the dressing
  5. Seal the bag, and turn and squeeze it, until the vegetables are coated with dressing
  6. Line a 9×9 inch cooking pan with foil

Cooking Directions

Approx. 60 minutes.

  1. Put the pork into the lined pan, and brush with 1 tablespoon of the dressing.
  2. Add the vegetables to the pan, and spread them around the pork.
  3. Bake for 15 minutes, and then stir the vegetables.
  4. Bake for another 15 to 20 minutes, or until the meat is done (160ºF)
  5. Remove the pan from the oven, and heat the broiler – put the top rack about 4 inches from the broiler.
  6. Drizzle the meat and vegetables with the maple syrup.
  7. Broil, 4 inches from heat, for 5 minutes, or until the meat and vegetables are lightly browned.
  8. Spoon the vegetables into a serving bowl, and cover them to keep warm.
  9. Cover the meat with foil, and let it stand for 10 minutes.
  10. Meanwhile, toss the vegetables with the cheese.
  11. Slice the meat, and serve with the vegetables.

Makes 4 servings, at approx. 240 calories per serving.




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