Smart Recipe Kitchen

2026-02-26

Balanced sweet-savory roast with minimal cleanup. Serves 4.

Ingredients** - 1.5–1.75 lb pork tenderloin, trimmed - 1 1/4 lb Brussels sprouts, halved - 1 lb baby potatoes, halved - 3 tbsp olive oil, divided - 2 tbsp Dijon mustard - 2 tbsp maple syrup - 1 tbsp apple cider vinegar - 2 cloves garlic, minced - 1 tsp smoked paprika - 1 1/2 tsp kosher salt (split) and 1 tsp black pepper

Instructions** 1) Heat oven to 425°F. Line a sheet pan. 2) Toss Brussels and potatoes with 2 tbsp oil, 3/4 tsp salt, 1/2 tsp pepper. Spread evenly; roast 12 minutes. 3) Whisk remaining oil, Dijon, maple, vinegar, garlic, paprika, 3/4 tsp salt, 1/2 tsp pepper. 4) Pat pork dry, coat with half the glaze. Push veggies to sides; place pork in center. Roast 15 minutes. 5) Brush pork with remaining glaze. Roast 5–8 more minutes until pork hits 145°F. Rest 5 minutes, then slice. 6) Toss veggies in pan juices and serve.

Why it works: initial veg head start prevents undercooked potatoes; two-stage glazing builds flavor without burning.

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