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Autumn Herb-Crusted Pork Tenderloin with Roasted Brussels Sprouts and Sweet Potato Mash
Autumn Herb-Crusted Pork Tenderloin with Roasted Brussels Sprouts and Sweet Potato Mash

Autumn Herb-Crusted Pork Tenderloin with Roasted Brussels Sprouts and Sweet Potato Mash
A savory pork tenderloin dish with seasonal vegetables.
Autumn Herb-Crusted Pork Tenderloin with Roasted Brussels Sprouts and Sweet Potato Mash
Ingredients:
1
Servings
  • 500
    g
     pork tenderloin
  • 200
    g
     brussels sprouts
  • 300
    g
     sweet potato
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tbsp
     thyme
  • 1
    tbsp
     rosemary
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 1
    tbsp
     butter
Preparation Time: 45 minutes
Autumn Herb-Crusted Pork Tenderloin with Roasted Brussels Sprouts and Sweet Potato Mash
Instructions:
  1. Preheat the oven to 200°C.
  2. Season the pork tenderloin with salt, pepper, thyme, and rosemary.
  3. Heat olive oil in a pan over medium-high heat and sear the pork on all sides until browned.
  4. Transfer the pork to a baking dish and roast in the oven for 20-25 minutes.
  5. While the pork is roasting, halve the brussels sprouts and toss them with olive oil, salt, and pepper.
  6. Spread the brussels sprouts on a baking sheet and roast in the oven for 15-20 minutes.
  7. Peel and cube the sweet potatoes, then boil them in salted water until tender.
  8. Drain the sweet potatoes and mash them with butter and minced garlic until smooth.
  9. Serve the sliced pork tenderloin with roasted brussels sprouts and sweet potato mash.
Nutrition Per Serving 1000 g Per 100g
Energy 800 kcal 80 kcal
Protein 80 g 8.0 g
Fibre 10 g 1.0 g
Salt 2 g 0.2 g
Sugar 10 g 1.0 g
Carbohydrates 60 g 6.0 g
Fat 40 g 4.0 g
  • 500
    g
     pork tenderloin
  • 200
    g
     brussels sprouts
  • 300
    g
     sweet potato
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tbsp
     thyme
  • 1
    tbsp
     rosemary
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 1
    tbsp
     butter
1
Servings
0

Preheat the oven to 200°C.

Season the pork tenderloin with salt, pepper, thyme, and rosemary.

Heat olive oil in a pan over medium-high heat and sear the pork on all sides until browned.

Transfer the pork to a baking dish and roast in the oven for 20-25 minutes.

While the pork is roasting, halve the brussels sprouts and toss them with olive oil, salt, and pepper.

Spread the brussels sprouts on a baking sheet and roast in the oven for 15-20 minutes.

Peel and cube the sweet potatoes, then boil them in salted water until tender.

Drain the sweet potatoes and mash them with butter and minced garlic until smooth.

Serve the sliced pork tenderloin with roasted brussels sprouts and sweet potato mash.

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