By Filiberto Rios
Preheat your oven to 200°C (400°F).
Pat dry the pork tenderloin and season it with salt, black pepper, and half of the thyme.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the pork on all sides until browned, about 3 minutes per side.
Transfer the pork to a baking dish and roast in the oven for about 20 minutes, or until the internal temperature reaches 63°C (145°F).
While the pork is roasting, core and dice the apples. In a small saucepan, combine apples, balsamic vinegar, sugar, the remaining thyme, and water. Bring to a simmer over medium heat and cook for 10 minutes until the apples are soft and the compote thickens.
Trim and halve the Brussels sprouts. Toss them with the remaining 2 tablespoons of olive oil, a pinch of salt, and pepper.
Spread the Brussels sprouts on a baking sheet and roast in the oven with the pork for the last 15 minutes of roasting time, or until they're crispy and tender.
Remove pork from oven and let it rest for a few minutes before slicing.
Serve the sliced pork with the apple compote on the side, and Brussels sprouts.
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This Main Course Dinner recipe is ready in 45 minutes and features Pork tenderloin, Apples, Brussels sprouts and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 200°C (400°F).
Pat dry the pork tenderloin and season it with salt, black pepper, and half of the thyme.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the pork on all sides until browned, about 3 minutes per side.
Transfer the pork to a baking dish and roast in the oven for about 20 minutes, or until the internal temperature reaches 63°C (145°F).
While the pork is roasting, core and dice the apples. In a small saucepan, combine apples, balsamic vinegar, sugar, the remaining thyme, and water. Bring to a simmer over medium heat and cook for 10 minutes until the apples are soft and the compote thickens.
Trim and halve the Brussels sprouts. Toss them with the remaining 2 tablespoons of olive oil, a pinch of salt, and pepper.
Spread the Brussels sprouts on a baking sheet and roast in the oven with the pork for the last 15 minutes of roasting time, or until they're crispy and tender.
Remove pork from oven and let it rest for a few minutes before slicing.
Serve the sliced pork with the apple compote on the side, and Brussels sprouts.
Calories per Serving: 450
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