Amaze family and friends with this simple roasted pork tenderloin rubbed with spices and drizzled with a sweet and tangy sauce. Shhh…this meal only takes 30 minutes from start to finish, but let’s leave your guests thinking that you went the distance to make this fancy feast! Serve with brown rice or favorite whole grain for a complete and satisfying dinner.
Pork Tenderloin with Roasted Brussels Sprouts
- 2 teaspoons ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1 (1-pound or 450 grams) pork tenderloin, trimmed
- 2 tablespoons hot or mild mango chutney or apricot preserves (certified gluten-free if necessary)
- 1 tablespoon whole grain mustard (certified gluten-free if necessary)
- 1 tablespoon water
- 2 teaspoons olive oil
- 1 pound (350 grams) small fresh Brussels sprouts, trimmed and halved
Preheat oven to 400°F (204°C). Combine cumin, garlic powder, thyme, and salt in a small bowl; rub 2 teaspoons evenly over pork. Stir chutney, mustard, and water into remaining spice blend; set aside.
Heat 1 teaspoon oil in a large 12-inch cast iron or other ovenproof skillet over medium heat. Add pork tenderloin; cook 2 minutes on each side or until browned. Toss Brussels sprouts in remaining 1 teaspoon olive oil and add to pan.
Bake 15 to 20 minutes or until a meat thermometer inserted into the thickest portion registers 145°F or 63°C (slightly pink). Remove from oven; let stand 5 minutes. Slice pork and return to skillet; drizzle with reserved chutney-mustard sauce and serve.
Note: If pork is done before sprouts are tender (especially if large), transfer pork to a cutting board and cover with foil. Roast sprouts 5 additional minutes or until tender.
Serves: 4 | Serving Size: 3 ounces pork + 3 ounces Brussels sprouts + 1 tablespoon sauce
Nutrition (per serving): Calories: 215; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Cholesterol: 74mg; Sodium: 312mg; Carbohydrate: 14g; Dietary Fiber: 5g; Sugar: 5g; Protein: 28g
Nutrition Bonus: Potassium: 465mg; Iron: 14%; Vitamin A: 19%; Vitamin C: 165%; Calcium: 6%