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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Pork Tenderloin with Sweet-and-Sour Vegetables

Total:: 40 min
Active:: 30 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Ingredients

1 large pork tenderloin (about 1 1/2 pounds), halved crosswise
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
6 carrots, sliced 1/2 inch thick
5 cups broccoli florets (about 1 bunch)
8 pickled sweet cherry pepper slices, plus 3 tablespoons brine
2 tablespoons pure maple syrup

Directions

Preheat the oven to 475 degrees F. Season the pork all over with salt and 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. Remove to a plate.

Wipe out the skillet; add 1 more tablespoon olive oil and heat over medium-high heat. Add the carrots and cook, stirring, until browned around the edges, about 4 minutes. Stir in the broccoli, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Place the pork on top. Transfer the skillet to the oven and roast until a thermometer inserted into the center of the pork registers 145 degrees F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest at least 5 minutes before slicing.

Meanwhile, return the skillet to the stovetop over medium-high heat. Add the cherry pepper slices, brine and maple syrup to the vegetables. Cook, stirring, until the vegetables are glazed, about 1 minute; season with salt.

Slice the pork and season with salt and pepper. Serve with the glazed vegetables.

Photograph by Ryan Dausch

My Private Notes

Name: Pork Tenderloin with Sweet-and-Sour Vegetables
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 1 large pork tenderloin (about 1 1/2 pounds), halved crosswise; Kosher salt and freshly ground pepper; 1/4 cup extra-virgin olive oil; 6 carrots, sliced 1/2 inch thick; 5 cups broccoli florets (about 1 bunch); 8 pickled sweet cherry pepper slices, plus 3 tablespoons brine; 2 tablespoons pure maple syrup