Pork tenderloin with vegetables in sweet and sour glaze

Votes: 6

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 420, total fat 17 G., saturated fats 3 G., proteins 38 G., carbohydrates 28 G., fiber 5 G., cholesterol 95 mg, sodium 1233 mg, sugar 15 G.

Natural maple syrup and the brine from a jar of pickled cherry peppers combine in a skillet to create the perfect sweet and tart glaze for roasted vegetables. Toss broccoli, carrots, and pickled cherry peppers in it and serve as a side dish with succulent pork tenderloin.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 large pork tenderloin (about 700 g), cut in half crosswise
1/4 cup olive oil
6 carrots, cut into 1 cm thick pieces.
5 cups broccoli florets (about 1 bunch)
8 pickled sweet cherry peppers + 3 tbsp. brine from a jar (optional)
2 tablespoons natural maple syrup

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 245°C.
Season the pork with salt and black pepper. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 8 minutes. Transfer to a plate.

Wipe out the skillet, add another 1 tablespoon of olive oil, and heat over medium-high heat. Add the carrots and cook, stirring, until browned around the edges, about 4 minutes.
Add the broccoli, the remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and a few grinds of black pepper. Top with the pork. Transfer the skillet to the oven and roast until a thermometer inserted into the center of the pork reaches 145°F (63°C), 12 to 15 minutes. Transfer the pork to a cutting board and let it rest for at least 5 minutes before slicing.
Meanwhile, return the skillet to the stovetop over medium-high heat. Add the cherry pepper pieces, brine, and maple syrup to the vegetables. Cook, stirring, until the vegetables are glazed, about 1 minute; season with salt to taste.
Slice the pork, season with salt and pepper. Serve with glazed vegetables.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Calorie content of prepared meals / Oven / Main courses / Meat / Vegetables and mushrooms / Cabbage dishes / Broccoli dishes / Fried cabbage / Food Network - recipes

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