Herb-Crusted Pork Tenderloin with Roasted Brussels Sprouts
15min
20min
5
310
Chef's Note
For the juiciest pork tenderloin, be careful not to overcook it. Use a meat thermometer to ensure it reaches exactly 145°F, then let it rest to retain the juices. If brussels sprouts aren't your favorite, you can substitute with asparagus or green beans using the same cooking method. The pork can also be marinated in the herb mixture for up to 8 hours in the refrigerator for even more flavor.
Tags
Ingredients
2 pounds pork tenderloin
4 tablespoons olive oil
4 cloves garlic
2 tablespoons fresh rosemary
1 tablespoon fresh thyme
2 tablespoons dijon mustard
2 pounds brussels sprouts
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 whole lemon
2 tablespoons butter
Instructions
- 1
Preheat oven to 425°F.
- 2
In a small bowl, mix 2 tablespoons of olive oil with 2 tablespoons of dijon mustard, 4 minced garlic cloves, 2 tablespoons of chopped rosemary, and 1 tablespoon of chopped thyme.
- 3
Pat the pork tenderloin dry with paper towels. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- 4
Rub the herb mixture all over the pork tenderloin, coating it evenly.
- 5
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the pork tenderloin on all sides until browned, about 2-3 minutes per side.
- 6
Meanwhile, trim and halve 2 pounds of brussels sprouts. Toss them with 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of red pepper flakes.
- 7
Transfer the brussels sprouts to a baking sheet and place in the oven to roast for 15-20 minutes, stirring halfway through, until tender and caramelized.
- 8
Transfer the skillet with the seared pork to the oven and roast for 12-15 minutes, or until the internal temperature reaches 145°F.
- 9
Remove the pork from the oven and transfer to a cutting board. Let rest for 5 minutes.
- 10
While the pork is resting, return the skillet to medium heat. Add 2 tablespoons of butter and the juice of 1 lemon. Stir to combine, scraping up any browned bits from the bottom of the pan.
- 11
Slice the pork tenderloin into 1/2-inch thick medallions.
- 12
Serve the sliced pork with the roasted brussels sprouts and drizzle with the lemon butter sauce.
Nutrition Information (per serving)
310
37g
10g
14g
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