Name: Roasted Pork Tenderloin and Brussels Sprouts
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 lb (450 g) Brussels sprouts, halved; 3 tbsp (45 ml) vegetable oil; 2 pork tenderloins, about 3/4 lb (340 g) each; 6 slices thick bacon, chopped (about 7 oz/200 g); 1/2 cup (80 g) dried apricots, diced; 2 tbsp (30 ml) apple cider vinegar; 2 tbsp (30 ml) water; 2 tbsp (30 ml) maple syrup; 1/4 cup (60 ml) sour cream; 1/4 cup (60 ml) mayonnaise; 1 tsp garlic powder; 2 green onions, chopped

Preparation

- With the rack in the middle position, preheat the oven to 425°F (220°C).
- On a non-stick or parchment paper-lined baking sheet, toss the Brussels sprouts with 2 tbsp (30 ml) of the oil. Season with salt and pepper. Bake for 5 minutes.
- Meanwhile, generously season the tenderloins with salt and pepper. In a non-stick skillet over medium-high heat, brown the meat on all sides in the remaining oil.
- Remove the baking sheet from the oven. Stir the Brussels sprouts and push towards the sides of the baking sheet. Place the meat at the centre of the baking sheet. Bake for 10 to 12 minutes or until a thermometer inserted in the centre of the meat reads 135°F (57°C) and the Brussels sprouts are tender and golden. Let the meat rest for 5 minutes on a clean plate.
- Meanwhile, in the same skillet over medium heat, brown the bacon. Remove any excess fat from the skillet. Add the apricots, vinegar, water and maple syrup. Let reduce until almost dry, stirring often. Season with salt and pepper. Remove from the heat.
- In a small bowl, combine the sour cream, mayonnaise, garlic powder and green onions. Season with salt and pepper.
- On a work surface, slice the meat. Divide the meat and Brussels sprouts among four plates. Garnish with the bacon mixture. Serve with the sour cream mixture and mashed potatoes, if desired.

Roasted Pork Tenderloin and Brussels Sprouts

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Ingredients

Preparation

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To help you with this recipe

RICARDO Non-stick Baking Sheet