Maple Glazed Pork Tenderloin with Roasted Fall Vegetables
by Brava Chef Erin
Serves
2-3
Active Time
~15 min
Total Time
~32-46 min
About this Recipe
This dish is a delicious balance of sweet and savory: butternut squash, fennel and shallots are roasted with a pork tenderloin before it’s coated with a maple glaze. The vegetables get deeply caramelized in the Brava while the pork stays juicy. If you don’t have butternut squash on hand, feel free to use sweet potatoes instead.
About this Recipe
This dish is a delicious balance of sweet and savory: butternut squash, fennel and shallots are roasted with a pork tenderloin before it’s coated with a maple glaze. The vegetables get deeply caramelized in the Brava while the pork stays juicy. If you don’t have butternut squash on hand, feel free to use sweet potatoes instead.
Ingredients
- 4 cups butternut squash (½- inch pieces) (about ½ butternut squash)
- 1 fennel bulb (¼-inch slices)
- 2 shallots (¼-inch slices)
- ½ teaspoon dried thyme
- 1 pork tenderloin
- ¼ cup maple syrup
- 1 tablespoon plus 1 teaspoon apple cider vinegar
- 1 tablespoon butter
From Your Pantry
cooking oil
kosher salt and black pepper
Equipment
Brava square pan
large bowl
saucepan
pastry brush
Nutrition Information
Allergens: Milk
-
1
Prep and cook vegetables
- In large bowl, toss together butternut squash, fennel, shallots, 1 tablespoon cooking oil, dried thyme, ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Place vegetables in Brava square pan.
- Slide square pan into top shelf and press green button to begin cooking.
-
2
Prepare pork
- While vegetables are cooking, prepare pork.
- Pat pork tenderloin dry with paper towel and season all sides with kosher salt and black pepper.
-
3
Cook pork
- When Brava notifies you, carefully remove square pan.
- Stir vegetables.
- Place pork on top of vegetables, making sure the thickest portion is on the bottom left hand side of the square pan (the pork should sit diagonally across the square pan).
- Plug in TempSensor, then insert it horizontally through the center of pork.
- Slide square pan into top shelf and press green button to continue cooking.
-
4
Prepare glaze
- While pork is roasting, prepare glaze.
- In small saucepan, stir together maple syrup, apple cider vinegar and butter.
- Bring mixture to boil over medium heat, then reduce heat to medium-low and simmer for 5 minutes.
-
5
Glaze pork
- When Brava notifies you, carefully remove square pan and disconnect TempSensor.
- With pastry brush, glaze pork tenderloin with half of glaze.
- Slide square pan into top shelf and press green button to continue cooking.
-
6
Finish pork
- When Brava notifies you, carefully remove square pan.
- Glaze pork with remaining glaze.
- Slice and serve.
