By Nathan Haskins
Preheat your oven to 400°F (200°C).
Pat the pork tenderloin dry with paper towels and season generously with salt and black pepper.
In a small bowl, mix 2 tablespoons of olive oil with minced garlic and chopped rosemary. Rub this mixture all over the pork tenderloin.
Heat a skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, sear the pork tenderloin on all sides until browned, about 3 minutes per side.
Transfer the seared tenderloin to an oven-safe baking dish and place it in the preheated oven. Roast for 15-20 minutes or until the internal temperature reaches 145°F (63°C).
While the pork is roasting, if the Brussels sprouts are not already roasted, toss them with a little olive oil, salt, and pepper, and add them to the oven for the same amount of time, or until they are crispy and golden brown.
Remove the pork from the oven, cover with foil, and let it rest for 5-10 minutes before slicing.
To serve, slice the pork tenderloin and plate it with the roasted Brussels sprouts and cooked wild rice. Garnish with additional rosemary if desired.
How did this recipe turn out? Let others know!
to rate this recipe
This Dinner Pork American recipe is ready in 45 minutes and features pork tenderloin, roasted Brussels sprouts, cooked wild rice and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 400°F (200°C).
Pat the pork tenderloin dry with paper towels and season generously with salt and black pepper.
In a small bowl, mix 2 tablespoons of olive oil with minced garlic and chopped rosemary. Rub this mixture all over the pork tenderloin.
Heat a skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, sear the pork tenderloin on all sides until browned, about 3 minutes per side.
Transfer the seared tenderloin to an oven-safe baking dish and place it in the preheated oven. Roast for 15-20 minutes or until the internal temperature reaches 145°F (63°C).
While the pork is roasting, if the Brussels sprouts are not already roasted, toss them with a little olive oil, salt, and pepper, and add them to the oven for the same amount of time, or until they are crispy and golden brown.
Remove the pork from the oven, cover with foil, and let it rest for 5-10 minutes before slicing.
To serve, slice the pork tenderloin and plate it with the roasted Brussels sprouts and cooked wild rice. Garnish with additional rosemary if desired.
Calories per Serving: 450
Your Rating:
