Try this easy roasted pork tenderloin rubbed with spices and drizzled with a sweet and tangy sauce. We love it because this meal only takes 30 minutes from start to finish, but tastes like you’ve been in the kitchen all day 😉
Serve with brown rice or favorite whole grain for a complete and satisfying dinner!
Great to use for leftovers for lunch or dinner!
2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp dried thyme
1/4 tsp salt
1 (1-pound) pork tenderloin, trimmed
2 T hot or mild mango chutney or apricot preserves
1 T whole grain mustard
1 T water
2 tsp olive oil
1 pound fresh Brussels sprouts, trimmed and halved
Preheat oven to 400°F. Combine cumin, garlic powder, thyme, and salt in a small bowl; rub 2 teaspoons evenly over pork. Stir chutney, mustard, and water into remaining spice blend; set aside. Heat 1 teaspoon oil in a large 12-inch cast iron or other ovenproof skillet over medium heat. Add pork tenderloin; cook 2 minutes on each side or until browned. Toss Brussels sprouts in remaining 1 teaspoon olive oil and add to pan. Bake 15 to 20 minutes or until a meat thermometer inserted into the thickest portion registers 145°F (slightly pink). Remove from oven; let stand 5 minutes. Slice pork and return to skillet; drizzle with reserved chutney-mustard sauce and serve.
Note: If pork is done before sprouts are tender (especially if large), transfer pork to a cutting board and cover with foil. Roast sprouts 5 additional minutes or until tender. Serves: 4 | Serving Size: 3 ounces pork + 3 ounces Brussels sprouts + 1 tablespoon sauce
Nutrition info (per serving):
Calories: 215; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Cholesterol: 74mg; Sodium: 312mg; Carbohydrate: 14g; Dietary Fiber: 5g; Sugar: 5g; Protein: 28g