Pork Tenderloin With Shredded Brussels Sprouts Recipes

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ANCHO CHILE PORK TENDERLOIN WITH BRUSSELS SPROUTS AND SQUASH



Ancho Chile Pork Tenderloin with Brussels Sprouts and Squash image

An ancho chile rub serves double-duty in this dinner: it's the sweet and zesty rub for the tenderloin, and the seasoning for the roasted veg.

Provided by Anna Stockwell

Categories     Lime     Cumin     Chile     Pork Tenderloin     Brussels Sprout     Onion     Squash     Sour Cream     Cilantro     Wheat/Gluten-Free     Fall     Winter     Roast

Yield 4 servings

Number Of Ingredients 13

2 limes
2 teaspoons ground cumin
1 teaspoon ancho chile powder
1 teaspoon brown sugar
2 1/4 teaspoons kosher salt, divided
2 pork tenderloins (about 1 pound each)
1 1/2 pounds brussels sprouts, trimmed, quartered
1 large red onion, halved, cut into 1/2-inch-thick wedges
1 delicata squash, halved lengthwise, seeded, sliced into 1/4-inch half moons
4 tablespoons vegetable oil, divided
3/4 cup sour cream
1/2 cup cilantro, finely chopped, plus whole leaves for serving
Flaky sea salt and freshly ground black pepper

Steps:

  • Place racks in top and center of oven; preheat to 425°F. Finely grate 2 tsp. lime zest into a small bowl. Stir in cumin, chile powder, brown sugar, and 2 tsp. salt.
  • Toss brussels sprouts, onion, squash, 2 Tbsp. oil, and half of spiced salt on a rimmed baking sheet. Transfer to center rack in oven and roast 10 minutes. Toss and continue to roast until vegetables are browned and cooked through, 10-15 minutes more.
  • Meanwhile, rub pork tenderloins with remaining spiced salt and heat remaining 2 Tbsp. oil in a large skillet over medium-high. Sear pork on 3 sides until lightly browned, about 3 minutes per side. Turn tenderloins onto remaining side, then transfer skillet to top rack of oven. Roast pork until an instant-read thermometer inserted into thickest part registers 140°F for medium-rare or 145°F for medium, 8-10 minutes (temperature will rise by about 10°F after cooking). Transfer pork to a cutting board and let rest 5 minutes before slicing.
  • Whisk sour cream, 2 tsp. lime juice, 1/2 cup cilantro, and remaining 1/4 tsp. salt in a small bowl. Spoon some sauce onto plates, then arrange pork over. Top with cilantro leaves, flakey sea salt, and pepper. Serve vegetables and lime wedges alongside.

ONE-PAN ROASTED PORK LOIN DINNER WITH BACON, BRUSSELS SPROUTS AND RED POTATOES



One-Pan Roasted Pork Loin Dinner with Bacon, Brussels Sprouts and Red Potatoes image

A hearty, one-pan meal that's ready in just 50 minutes, our roasted pork loin dinner includes bacon, Brussels sprouts and red potatoes.

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 9

1 teaspoon olive oil
4 cloves garlic, crushed
1/2 cup julienne-cut red onion
1 1/2 lb Brussels sprouts, trimmed, halved
1 1/2 lb small red potatoes, quartered
8 to 10 fresh whole sage leaves
1 1/2 lb boneless pork loin
4 slices thick-sliced bacon, cut into 1-inch pieces
Salt and fresh ground black pepper to taste

Steps:

  • Heat oven to 450°F. Lightly oil 16x11-inch roasting pan with 1 tablespoon olive oil.
  • Arrange garlic, onion, Brussels sprouts, potatoes and sage leaves in pan. Sprinkle with salt and pepper; toss.
  • Place pork loin over vegetables. Season with salt and pepper. Top vegetables and pork with bacon.
  • Roast 30 minutes, tossing sprouts and potatoes every 15 minutes so they roast evenly, or until meat thermometer inserted in center of thickest part of pork reads 145°F.
  • Remove from oven; place pork on cutting board. Cover loosely with foil; let stand 8 to 10 minutes. Return pan with vegetables to oven; roast 10 minutes longer.
  • Cut pork into 1/2-inch-thick slices. Serve with roasted vegetables.

Nutrition Facts : Calories 530, Carbohydrate 44 g, Cholesterol 115 mg, Fat 3, Fiber 8 g, Protein 48 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 5 g, TransFat 0 g

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