Lean pork tenderloin is guaranteed to stay juicy while wrapped in sausage strips in an easy 5-ingredient sheet pan dinner. It’s also the perfect complement to baked pears, which caramelize with a balsamic–maple syrup glaze.
- 1 (1 ½ lbs) Nature's Promise Antibiotic-Free Pork Tenderloin
- 4 tbsp maple syrup, divided
- ½ (12 oz) pkg Johnsonville Maple-Flavored Sausage Strips
- 2 tbsp balsamic vinegar
- 4 to 6 Anjou Pears, halved and cored
- Preheat oven to 425°F. Using paper towels, pat the pork tenderloin dry. Brush pork with 1 tbsp maple syrup. Season with salt and pepper. On a large rimmed parchment-lined baking sheet, lay the sausage strips side by side, overlapping slightly. Place pork tenderloin at one end of sausage strips and wrap strips around tenderloin, securing with toothpicks if needed.
- Place tenderloin in the center of parchment, seam-side down. In a small bowl, whisk together remaining 3 tbsp maple syrup and the balsamic vinegar. Brush cut sides of the pears with some of the maple syrup mixture. Season with salt and pepper. Flip pears so they are cut-sides down on baking sheet.
- Roast 30–35 min., until a meat thermometer placed in the thickest part of pork reaches 145°F. Remove pork from oven. Move oven rack 6 inches from broiler and set broiler to high. Broil tenderloin 3–5 min., until crisp and golden. Let pork rest for 5 min. Slice pork and serve with pear halves, along with remaining maple syrup mixture for drizzling.
This recipe is
- Dairy Free
- October November 2021
- In Season
- Five Ingredients
- Guiding Stars
- Egg Free
- sheet pan
- Nut Free
- 5 Ingredients
- Wheat Free
- Lactose Free