Pork Tenderloin with Roasted Brussels Sprouts

Ingredients

• 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

Directions

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%