Pork Tenderloin with Roasted Brussels Sprouts and Potatoes and a Simple Garden Salad

Servings:
Pork Tenderloin with Roasted Brussels Sprouts and Potatoes and a Simple Garden Salad 4.10/5 (10 votes)

Throw it all in the oven and have a glass of wine. That's our mantra tonight! Seriously, it's about that easy. Especially if you chopped your veggies and made the marinade this weekend. And we're using leftover vinaigrette from last last night too! The real win in this meal is the pan juices. Drizzle them over the pork and vegetables. It is fantastic! (The red in the photo is 1/2 a red bell pepper that I threw in there.)

Pork Tenderloin with Pan Juices

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 pound pork tenderloin
  • 2 tablespoons olive oil
  • Marinade
  • 1/4 cup olive oil
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 cloves garlic, minced or pressed

DIRECTIONS

  1. Place marinade ingredients in a large resealable bag. Massage until well combined and add tenderloin.
  2. Let marinate at room temperature for about 30 minutes (if you have the time).
  3. Preheat oven to 425.
  4. Heat 2T olive oil over medium high heat in an oven safe pan (like a cast iron) until it begins to shimmer.
  5. Gently transfer tenderloin to the pan and brown on all sides - about 5 minutes.
  6. Pour marinade into pan and transfer to preheated oven.
  7. Cook for 20-25 minutes or until internal temperature is at least 150 degrees. Cooking time will depend on the thickness of the tenderloin.
  8. Transfer the tenderloin to a cutting board and let rest at least 5 minutes before slicing.
  9. Serve tenderloin drizzled with pan juices.

Nutritional Information

Serving Size 175g Calories 351 Fat 24 Sat Fat 4 Sodium 791 Carbs 3 Sugars 2 Fiber 0 Protein 31.

Roasted Brussels Sprouts and Potatoes

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 pound brussels sprouts, trimmed and halved
  • 1 pound baby new potatoes, quartered
  • 1 shallot, minced
  • 2 tablespoons olive oil
  • kosher salt and pepper

DIRECTIONS

  1. Preheat oven to 425.
  2. Place Brussels sprouts, potatoes, and shallot on a rimmed baking sheet.
  3. Toss with olive oil to coat, sprinkle with salt and pepper, and place in the oven on a center rack.
  4. Roast for 20-25 minutes, flipping at least once.

Nutritional Information

Serving Size: 237g Calories 189 Fat 7 Sat Fat 1 Sodium 35 Carbs 28 Fiber 7 Sugars 3 Protein 5

Simple Garden Salad

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 3 cups baby mixed greens
  • 1/2 cup mushrooms, sliced
  • 1/2 cup celery, sliced
  • Dressing (leftover from another meal)

DIRECTIONS

  1. Toss greens in dressing and top with tomato and avocado slices.

Nutritional Information

Serving Size 169g Calories 173 Fat 14 Sat Fat 3 Sodium 179 Carbs 11 Sugars 2 Fiber 5 Protein 2.

NOTES

KID NOTE: The kids did wonderfully with the meat, potatoes, and surprisingly the brussels sprouts. They are not big salad eaters, but I gave them a pass.

VEGETARIAN TIP: Skip the tenderloin and either use portabella mushroom caps or sliced eggplant.

GLUTEN MODIFICATIONS: Make sure your Worcestershire is gluten free and use tamari instead of soy sauce.

2 Comments

  1. Leigh says:

    Delicious! And such a easy and yummy recipe for brussels sprouts and potatoes.

  2. Mrsbig says:

    Delicious, next time 8 will add raisins

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