Amazing Pork Tenderloin with Swiss chard and Carrots

Recipe from America’s Test Kitchen Cook for Your Gut Health cookbook (2021). This is the original recipe with a few of my notes included.

Ingredients:

• 3 Tbsp maple syrup (But I usually only use 2!)

• 3 Tbsp garlic oil (I’ve used avocado oil and just added some garlic powder or 2 minced garlic cloves!)

• 1 Tbsp soy sauce

• 1 Tbsp rice vinegar

• 2 Tsp fresh grated ginger

• 1 Tsp sesame oil

• 1 1 pound pork tenderloin

• 1/2 tsp pepper

• 2 pounds of Swiss Chard, stems sliced, cut on bias, chopped (i’ve also used spinach)

• 4 medium sized carrots peeled and sliced 1/4 inch thick on bias

Assembly:

Preheat oven to 400 if baking immediately. To prep sauce, whisk maple syrup, 2 Tbsp oil, soy sauce, rice vinegar, ginger and sesame oil in bowl. Set aside. Cut veggies before you start cooking the pork or prep earlier.

Pat tenderloin dry with paper towels and sprinkle with salt and pepper. Heat remaining 1 Tbsp garlic oil in large oven safe skillet over medium high heat until JUST smoking. Brown tenderloin on all sides, 5 to 7 minutes. Transfer skillet to oven and roast until pork registers 140 degrees in thickest part, 10-15 minutes rotating tenderloin halfway through. (it cooks fast!)

Use potholders to remove skillet and transfer pork to carving board or plate covered with tented foil or lid to keep warm while you prep the veggies.

Add swiss chard stems and carrots to the skillet (watch it’s still hot!) and cook over medium high heat stirring occasionally until crisp-tender, 8 to 10 minutes. Add chard leaves, one handful at a time, and cook until tender, about 5 minutes. Increase heat to high and cook until liquid has evaporated, about 5 minutes. Off heat, stir in half of the maple mixture until veggies are coated then transfer to serve.

Slice tenderloin 1/2 inch thick and spread meat around or over the veggies. Drizzle remaining maple glaze on pork. Serve and enjoy!