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

Ingredients

• 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

• 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