Savory

Pork Tenderloin with Brussels Sprouts and Potatoes

Name: Pork Tenderloin with Brussels Sprouts and Potatoes
Yield: About 4 to 6 servings
Ingredients: 2 tablespoons olive oil; 1 tablespoon minced fresh rosemary; 2 teaspoons salt; 2 teaspoons dried minced onion; 1 teaspoon garlic powder; 1/2 teaspoon smoked ground paprika; 1/2 teaspoon ground black pepper; 1 pork; 1 pound baby yellow Potatoes; 1 pound Brussels sprouts

Want to make a spectacular meal easy? This one-pan recipe roasts a complete meal at one time. The fresh rosemary and blend of spices coating the pork, brussels sprouts and potatoes smells scrumptious when roasting. And wait till you taste it!

Skill Level:: Beginner

Yield:: About 4 to 6 servings

Ingredients

2 tablespoons olive oil
1 tablespoon minced fresh rosemary
2 teaspoons salt
2 teaspoons dried minced onion
1 teaspoon garlic powder
1/2 teaspoon smoked ground paprika
1/2 teaspoon ground black pepper
1 pork
1 pound baby yellow Potatoes
1 pound Brussels sprouts

Instructions

Click to mark complete

- Preheat oven to 400°F. Prepare large baking sheet with vegetable pan spray.
- In large bowl, combine oil, rosemary, salt, minced onion, garlic powder, smoked paprika and black pepper. Remove 1 tablespoon mixture; rub on pork and place pork on prepared pan.
- Toss vegetables with remaining mixture until evenly coated; arrange around pork on pan.
- Bake 37 to 45 minutes or until pork reaches desired degree of doneness and vegetables are tender. Let pork rest about 10 minutes before slicing and serving.
- Note: for testing, pork was cooked to 155°F.

Products