By Robyn Burton
Preheat your oven to 200°C (400°F).
Season the pork tenderloin with salt and pepper. Rub with 2 tablespoons of olive oil and let it rest at room temperature while preparing the vegetables.
Peel and chop the potatoes into large chunks. Place them in a large pot and cover with cold water. Bring to a boil, then reduce the heat and cook until tender, about 15-20 minutes.
While the potatoes are cooking, trim and halve the Brussels sprouts. Toss them with 2 tablespoons of olive oil, salt, and pepper. Spread them out on a baking sheet.
Mince the garlic cloves and mix them with 2 tablespoons of olive oil. Rub this mixture over the pork tenderloin.
Place the pork tenderloin on a roasting rack in a roasting pan. Put it in the oven along with the Brussels sprouts. Roast both for 25-30 minutes or until the internal temperature of the pork reaches 63°C (145°F) and the Brussels sprouts are tender and caramelized.
When the potatoes are done, drain them and return to the pot. Add the butter and milk, then mash until smooth and creamy. Season with salt and pepper to taste.
Let the pork rest for 5 minutes after removing it from the oven, then slice it.
Serve the sliced pork tenderloin with mashed potatoes and roasted Brussels sprouts on the side.
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By Robyn Burton
This Main Course Dinner recipe is ready in 1 hour and 30 minutes and features pork tenderloin, potatoes, butter and other delicious ingredients. Contains 650 calories total.
Preheat your oven to 200°C (400°F).
Season the pork tenderloin with salt and pepper. Rub with 2 tablespoons of olive oil and let it rest at room temperature while preparing the vegetables.
Peel and chop the potatoes into large chunks. Place them in a large pot and cover with cold water. Bring to a boil, then reduce the heat and cook until tender, about 15-20 minutes.
While the potatoes are cooking, trim and halve the Brussels sprouts. Toss them with 2 tablespoons of olive oil, salt, and pepper. Spread them out on a baking sheet.
Mince the garlic cloves and mix them with 2 tablespoons of olive oil. Rub this mixture over the pork tenderloin.
Place the pork tenderloin on a roasting rack in a roasting pan. Put it in the oven along with the Brussels sprouts. Roast both for 25-30 minutes or until the internal temperature of the pork reaches 63°C (145°F) and the Brussels sprouts are tender and caramelized.
When the potatoes are done, drain them and return to the pot. Add the butter and milk, then mash until smooth and creamy. Season with salt and pepper to taste.
Let the pork rest for 5 minutes after removing it from the oven, then slice it.
Serve the sliced pork tenderloin with mashed potatoes and roasted Brussels sprouts on the side.
Calories per Serving: 650
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