By Robyn Burton
Preheat your oven to 220°C (425°F).
Trim and clean the Brussels sprouts, then toss them with 1 tablespoon of olive oil, salt, and black pepper. Spread them out on a baking sheet.
Season the pork tenderloin with salt, black pepper, minced garlic, and freshly chopped thyme. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the pork tenderloin on all sides until browned, about 4 minutes.
Transfer the seared pork to the baking sheet with the Brussels sprouts. Roast in the oven for about 20-25 minutes, or until the internal temperature of the pork reaches 70°C (160°F). Stir the Brussels sprouts halfway through cooking.
While the pork and Brussels sprouts are roasting, peel and cut the russet potatoes into chunks. Boil in salted water until tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Add the butter and warm milk, then mash until smooth and creamy. Season with salt and black pepper to taste.
Once the pork is cooked, let it rest for 5 minutes before slicing. Serve the pork slices alongside the roasted Brussels sprouts and mashed potatoes.
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This Dinner Main Course Roast recipe is ready in 1 hour and features Pork tenderloin, Brussels sprouts, Russet potatoes and other delicious ingredients. Contains 600 calories total.
Preheat your oven to 220°C (425°F).
Trim and clean the Brussels sprouts, then toss them with 1 tablespoon of olive oil, salt, and black pepper. Spread them out on a baking sheet.
Season the pork tenderloin with salt, black pepper, minced garlic, and freshly chopped thyme. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the pork tenderloin on all sides until browned, about 4 minutes.
Transfer the seared pork to the baking sheet with the Brussels sprouts. Roast in the oven for about 20-25 minutes, or until the internal temperature of the pork reaches 70°C (160°F). Stir the Brussels sprouts halfway through cooking.
While the pork and Brussels sprouts are roasting, peel and cut the russet potatoes into chunks. Boil in salted water until tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Add the butter and warm milk, then mash until smooth and creamy. Season with salt and black pepper to taste.
Once the pork is cooked, let it rest for 5 minutes before slicing. Serve the pork slices alongside the roasted Brussels sprouts and mashed potatoes.
Calories per Serving: 600
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