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Pork Tenderloin with Roasted Brussels Sprouts
Pork Tenderloin with Roasted Brussels Sprouts
Pork Tenderloin with Roasted Brussels Sprouts
  1. Preheat oven to 400°F.
  2. Create a dry rub by combining the cumin, garlic powder, thyme, and salt in a small bowl.
  3. Next, sprinkle 2 teaspoons evenly over pork and rub it all over.
  4. Add chutney, mustard, and water into remaining spice blend, stir to combine and set aside.
  5. Heat 1 teaspoon oil in a large 12-inch cast iron or other ovenproof skillet over medium heat.
  6. Add pork tenderloin and cook for a few minutes on all sides until the outside is brown.
  7. Toss Brussels sprouts in remaining 1 teaspoon olive oil and add to pan.
  8. Bake 15 to 20 minutes or until a meat thermometer inserted into thickest portion registers 145°F (slightly pink).
  9. Remove from oven; let stand 5 minutes. The tenderloin will continue to cook once it has been taken off the heat. This also gives it time to reabsorb all its juices.
  10. Slice pork and return to skillet; drizzle with reserved chutney-mustard sauce and serve.
  11. Note: If pork is done before sprouts are tender (especially if large), transfer pork to a cutting board and cover with foil.
  12. Roast sprouts 5 additional minutes or until tender.
Recipe Notes

Nutritional Information

  • Servings per Recipe: 4
  • Serving Size: 3 ounces pork + 3 ounces Brussels sprouts + 1 tablespoon sauce
  • Per serving:
  • Calories: 215
  • Protein: 28g
  • Carbohydrate: 14g
  • Dietary Fiber: 5g
  • Net Carbohydrates: 9g
  • Total Fat: 6g

Greenlite Units

  • 4P, 1C
Article printed from Hello Healthy: Image courtesy of

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