By michelle s
Preheat the oven to 400°F (200°C).
Trim the Brussels sprouts and cut them in half. Toss them in a bowl with 1/2 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper.
Season the pork tenderloin with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
Heat a skillet over medium-high heat and add the remaining 1/2 tablespoon olive oil. Sear the pork tenderloin on all sides until browned, about 4-5 minutes.
Place the seared pork tenderloin and Brussels sprouts on a baking sheet and roast them in the preheated oven for 15-20 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
While the pork and Brussels sprouts are cooking, warm the cooked wild rice in a small saucepan or microwave.
Once cooked, remove the pork tenderloin and Brussels sprouts from the oven. Let the pork rest for 5 minutes before slicing.
Serve the sliced pork tenderloin with the roasted Brussels sprouts and a side of warm wild rice. Drizzle balsamic glaze over the pork and Brussels sprouts before serving.
How did this recipe turn out? Let others know!
to rate this recipe
This Main Course Dinner recipe is ready in 40 minutes and features Pork tenderloin, Brussels sprouts, Wild rice (cooked) and other delicious ingredients. Contains 500 calories total.
Preheat the oven to 400°F (200°C).
Trim the Brussels sprouts and cut them in half. Toss them in a bowl with 1/2 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper.
Season the pork tenderloin with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
Heat a skillet over medium-high heat and add the remaining 1/2 tablespoon olive oil. Sear the pork tenderloin on all sides until browned, about 4-5 minutes.
Place the seared pork tenderloin and Brussels sprouts on a baking sheet and roast them in the preheated oven for 15-20 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
While the pork and Brussels sprouts are cooking, warm the cooked wild rice in a small saucepan or microwave.
Once cooked, remove the pork tenderloin and Brussels sprouts from the oven. Let the pork rest for 5 minutes before slicing.
Serve the sliced pork tenderloin with the roasted Brussels sprouts and a side of warm wild rice. Drizzle balsamic glaze over the pork and Brussels sprouts before serving.
Calories per Serving: 500
Your Rating:
