By Nathan Haskins
Preheat your oven to 400°F (200°C).
Prepare the apple compote by peeling and coring the apple. Dice it into small cubes.
In a small saucepan over medium heat, add the diced apple, 1/2 tsp of cinnamon, and 1 tbsp of butter. Stir to combine.
Add 1 tsp of honey and 1/2 cup of chicken broth to the apple mixture. Let it simmer for 15 minutes, until the apples become soft and the mixture thickens.
While the compote is cooking, place the halved Brussels sprouts on a baking sheet. Drizzle them with 1 tbsp of olive oil, and sprinkle with 1/4 tsp each of salt and black pepper. Toss them to coat evenly.
Place the Brussels sprouts in the preheated oven and roast for 20 minutes or until golden brown and crispy, turning them halfway through the roasting time.
Meanwhile, season the pork tenderloin with 1/4 tsp of salt and 1/4 tsp of black pepper.
Heat a skillet over medium-high heat. Add 1 tbsp of oil. Sear the pork tenderloin on all sides until browned, about 4-5 minutes total.
Transfer the seared pork tenderloin to a baking dish and place it in the oven. Roast for 10-12 minutes or until the internal temperature reaches 145°F (63°C).
Remove the pork from the oven and let it rest for 5 minutes before slicing.
Serve the sliced pork tenderloin with the apple compote on top and the roasted Brussels sprouts on the side.
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By Nathan Haskins
This Dinner Main Course Autumn Recipes recipe is ready in 40 minutes and features Pork tenderloin, Apple, Cinnamon and other delicious ingredients. Contains 350 calories total.
Preheat your oven to 400°F (200°C).
Prepare the apple compote by peeling and coring the apple. Dice it into small cubes.
In a small saucepan over medium heat, add the diced apple, 1/2 tsp of cinnamon, and 1 tbsp of butter. Stir to combine.
Add 1 tsp of honey and 1/2 cup of chicken broth to the apple mixture. Let it simmer for 15 minutes, until the apples become soft and the mixture thickens.
While the compote is cooking, place the halved Brussels sprouts on a baking sheet. Drizzle them with 1 tbsp of olive oil, and sprinkle with 1/4 tsp each of salt and black pepper. Toss them to coat evenly.
Place the Brussels sprouts in the preheated oven and roast for 20 minutes or until golden brown and crispy, turning them halfway through the roasting time.
Meanwhile, season the pork tenderloin with 1/4 tsp of salt and 1/4 tsp of black pepper.
Heat a skillet over medium-high heat. Add 1 tbsp of oil. Sear the pork tenderloin on all sides until browned, about 4-5 minutes total.
Transfer the seared pork tenderloin to a baking dish and place it in the oven. Roast for 10-12 minutes or until the internal temperature reaches 145°F (63°C).
Remove the pork from the oven and let it rest for 5 minutes before slicing.
Serve the sliced pork tenderloin with the apple compote on top and the roasted Brussels sprouts on the side.
Calories per Serving: 350
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