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Brown-Sugar Glazed Pork Tenderloin
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Brown-Sugar Glazed Pork Tenderloin

Brown-Sugar Glazed Pork Tenderloin

with Sweet Potato Wedges and Brussels Sprout-Apple Hash

A mixture of brown sugar and blackening seasoning creates a beautiful glaze on juicy pork tenderloin. Apples, cranberries, and Brussels sprouts are the perfect combination in this sweet and savory hash. You’ll be shocked by how easily this impressive dinner comes together!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes


serving amount

12 ounce

Pork Tenderloin

12 ounce

Sweet Potatoes

1 ounce

Dried Cranberries

1 unit

Granny Smith Apple

2 tablespoon

Brown Sugar

1 tablespoon

Blackening Spice

1 unit


8 ounce

Brussels Sprouts

Not included in your delivery





2 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories566 kcal
Energy (kJ)2368 kJ
Fat9 g
Saturated Fat2 g
Carbohydrate83 g
Sugar37 g
Dietary Fiber16 g
Protein44 g
Sodium218 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Aluminum Foil
Baking Sheet
Cutting Board
Small Bowl
Large Pan


cut sweet potato

Prep and roast the sweet potato: Preheat the oven to 400 degrees. Halve the sweet potato, then cut into wedges (like steak fries!). Trim and halve the Brussels sprouts lengthwise, then thinly slice into shreds. Toss the sweet potato wedges on a foil-lined baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 20-25 minutes, flipping halfway through cooking, until golden brown.

season pork

Season and roast the pork: In a small bowl, combine the brown sugar and the blackening seasoning. Season the pork tenderloin on all sides with salt and pepper. Coat the pork tenderloin on all sides with a thick layer of the brown sugar mixture. You may have some leftover. Place the pork tenderloin on the baking sheet with the sweet potatoes and return to the oven for 15-20 minutes, flipping halfway through cooking, until cooked to desired doneness.

stir in cranberries

Make the Brussels sprout-apple hash: Peel, core and dice the apple. Zest and halve the lemon. Heat a drizzle of oil in a large pan over medium heat. Add the shredded Brussels sprouts and the apple and cook, tossing, for 5-6 minutes, until the Brussels sprouts are slightly golden brown. Stir in the cranberries, a pinch of lemon zest, and a squeeze of lemon juice (to taste). Season with salt and pepper.


Finish and plate: Let the pork tenderloin rest for 5 minutes before thinly slicing. Serve alongside the sweet potato wedges and Brussels-sprout apple hash. Enjoy!