Sheet-Pan Maple-Glazed Pork Tenderloin with Sweet Potatoes and Parsnips

ricardocuisine.com

Vicki Lakeshore

subheading: Vegetables:

1 ½ lb (675 g) small sweet potatoes, peeled and cut into ¾-inch (2 cm) wedges

1 lb (450 g) parsnips, peeled and cut in half or in quarters lengthwise

2 tbsp (30 ml) olive oil

subheading: Pork Tenderloin:

¼ cup (60 ml) chicken broth

3 tbsp (45 ml) maple syrup

2 tbsp (30 ml) miso

2 tbsp (30 ml) olive oil

2 tsp (10 ml) apple cider vinegar

1 tsp (5 ml) sambal oelek

2 pork tenderloins, about ¾ lb (340 g) each, halved crosswise

Directions at ricardocuisine.com

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