Garlic-Rosemary Pork Tenderloin with Brussels Sprouts

Pork tenderloin rubbed with garlic, rosemary and thyme, seared, then roasted on the same pan as crispy Brussels sprouts and finished with a splash of cider vinegar.

Ingredients

• 1 1/2 lb pork tenderloin (usually 2 small tenderloins), silver skin trimmed
• 1 1/2 lb Brussels sprouts, trimmed and halved
• 4 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1 tablespoon finely chopped fresh rosemary
• 1 teaspoon dried thyme
• 1 teaspoon salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1 tablespoon apple cider vinegar

Instructions

1. Heat the oven to 425°F (220°C). Pat the pork dry and rub it all over with 1 tablespoon olive oil, the garlic, rosemary, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. On a large rimmed baking sheet, toss the Brussels sprouts with 2 tablespoons olive oil and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn them cut side down and roast for 10 minutes.
3. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat and brown the pork on all sides, 6 to 8 minutes in total.
4. Nestle the pork among the sprouts on the baking sheet and roast for 15 to 20 minutes, until the thickest part reaches 145°F (63°C) and the sprouts are deeply browned.
5. Let the pork rest for 5 minutes, then slice it. Toss the sprouts with the vinegar and serve alongside the pork.

Nutrition (per serving)

396 cal · 41g protein · 15g carbs · 20g fat

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