Pork tenderloin with vegetables in sweet and sour glaze

Ingredients:

• 1 large pork tenderloin (about 700 g), cut in half crosswise
• 1/4 cup olive oil
• 6 carrots, cut into 1 cm thick pieces.
• 5 cups broccoli florets (about 1 bunch)
• 8 pickled sweet cherry peppers + 3 tbsp. brine from a jar (optional)
• 2 tablespoons natural maple syrup

Preparation:

1. Preheat oven to 245°C.
2. Season the pork with salt and black pepper. Heat 1 tablespoon olive oil in a large ovenproof skillet 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 of olive oil, and heat over medium-high heat. Add the carrots and cook, stirring, until golden brown around the edges, about 4 minutes.
4. 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 roast until a thermometer inserted into the center of the pork reaches 145°F (63°C), 12 to 15 minutes. Transfer the pork to a cutting board and let it 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 to taste.
6. Slice the pork, season with salt and pepper. Serve with glazed vegetables.