Pork tenderloin with sweet and sour vegetables

Ingredients:

• 1 large pork tenderloin (about 700 g), cut in half crosswise
• 1/4 cup extra-virgin olive oil
• 6 carrots, sliced ​​1cm thick.
• 5 cups broccoli florets (about 1 head)
• 8 slices pickled sweet cherry peppers + 3 tablespoons brine
• 2 tbsp. maple syrup

Preparation:

1. Preheat oven to 245°C. Season the pork with salt and pepper.
2. In a large ovenproof skillet, heat 1 tablespoon olive oil over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 8 minutes. Transfer to a plate.
3. Wipe out the skillet; add another 1 tablespoon olive oil and heat over medium-high heat. Add the carrots and cook, stirring, until browned around the edges, about 4 minutes. Add the broccoli, the remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and a few grinds of black pepper. Top with the pork. Transfer the skillet to the oven and bake until a thermometer inserted into the center of the pork registers 145°F (63°C), 12–15 minutes.
4. Transfer the pork to a cutting board and let rest for at least 5 minutes before slicing.
5. Meanwhile, return the skillet to the stovetop over medium-high heat. Add the cherry pepper pieces, brine, and maple syrup to the vegetables. Cook, stirring, until the vegetables are glazed, about 1 minute; season with salt. Slice the pork and season with salt and pepper. Serve with the glazed vegetables.