By Filiberto Rios
Preheat your oven to 200°C (390°F).
Trim the pork tenderloin of any excess fat and silver skin. Season it generously with salt, pepper, and 1 tablespoon of rosemary.
In a small bowl, mix 2 tablespoons of Dijon mustard with 1 tablespoon of olive oil and 2 minced cloves of garlic to create the marinade.
Brush the mustard mixture all over the pork tenderloin. Allow it to sit at room temperature while you prepare the vegetables.
Trim the ends of the Brussels sprouts and cut them in half. Toss the Brussels sprouts with 2 tablespoons of olive oil, remaining rosemary, 2 minced cloves of garlic, salt, and pepper.
Spread the Brussels sprouts on one side of a baking sheet, and place the pork tenderloin on the other side.
Roast in the preheated oven for 25-30 minutes or until the internal temperature of the pork reaches 63°C (145°F). Stir the Brussels sprouts halfway through.
While the pork and Brussels are roasting, cut the cauliflower into florets and place them in a steamer basket over boiling water. Steam for about 10-12 minutes or until very tender.
Transfer the steamed cauliflower to a blender or food processor. Add butter, remaining 1 tablespoon of Dijon mustard, milk, salt, and pepper. Blend until smooth and creamy.
Once the pork is done, let it rest for 5-10 minutes before slicing.
Serve the sliced pork tenderloin alongside the roasted Brussels sprouts and mashed cauliflower. Drizzle any pan juices over the pork before serving.
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By Filiberto Rios
This Main Course Roast Dinner recipe is ready in 50 minutes and features Pork tenderloin, Brussels sprouts, Cauliflower and other delicious ingredients. Contains 580 calories total.
Preheat your oven to 200°C (390°F).
Trim the pork tenderloin of any excess fat and silver skin. Season it generously with salt, pepper, and 1 tablespoon of rosemary.
In a small bowl, mix 2 tablespoons of Dijon mustard with 1 tablespoon of olive oil and 2 minced cloves of garlic to create the marinade.
Brush the mustard mixture all over the pork tenderloin. Allow it to sit at room temperature while you prepare the vegetables.
Trim the ends of the Brussels sprouts and cut them in half. Toss the Brussels sprouts with 2 tablespoons of olive oil, remaining rosemary, 2 minced cloves of garlic, salt, and pepper.
Spread the Brussels sprouts on one side of a baking sheet, and place the pork tenderloin on the other side.
Roast in the preheated oven for 25-30 minutes or until the internal temperature of the pork reaches 63°C (145°F). Stir the Brussels sprouts halfway through.
While the pork and Brussels are roasting, cut the cauliflower into florets and place them in a steamer basket over boiling water. Steam for about 10-12 minutes or until very tender.
Transfer the steamed cauliflower to a blender or food processor. Add butter, remaining 1 tablespoon of Dijon mustard, milk, salt, and pepper. Blend until smooth and creamy.
Once the pork is done, let it rest for 5-10 minutes before slicing.
Serve the sliced pork tenderloin alongside the roasted Brussels sprouts and mashed cauliflower. Drizzle any pan juices over the pork before serving.
Calories per Serving: 580
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