Pork Tenderloin with Roasted Sweet Potatoes & Brussels Sprouts

Serving Size: 4

Herb seasoned pork tenderloin is roasted with sweet potatoes and Brussels sprouts.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Recipe Serving Size4

Cooking Tools Required

Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives, Spatula, Tongs

Ingredients

1 pound pork tenderloin
1 each sweet potato cubed
1 pound Brussels sprouts halved
2 tablespoon extra virgin olive oil
1 teaspoon dried thyme
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika optional

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Pork: Pat the pork tenderloin dry with a paper towel. Rub 1 tbsp of olive oil over the tenderloin and season with salt, pepper, thyme (or rosemary), and smoked paprika if desired.
Prepare the Veggies: In a bowl, toss the cubed sweet potatoes and halved Brussels sprouts with the remaining 1 tbsp olive oil, salt, and pepper.
Roast: Arrange the pork tenderloin on a baking sheet and spread the seasoned sweet potatoes and Brussels sprouts around it. Roast for 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the veggies are tender and slightly caramelized. Let the pork rest for 5-10 minutes before slicing.
Serve: Slice the pork tenderloin into medallions and serve alongside the roasted sweet potatoes and Brussels sprouts.

Reheating Instructions

Heat in the microwave on high power until heated through.

Nutrition