Serves 4
25 min
Roasted Pork with Shredded Brussels Sprouts
Recipe GLPRf8e0ffd9a8b69d
A quick and elegant main featuring tender roasted pork tenderloin paired with thin-sliced Brussels sprouts tossed with sweet dried apricots and crunchy roasted almonds. Ready in just 25 minutes.
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Ingredients
2 tablespoons olive oil
1¼ pounds pork tenderloin
kosher salt
black pepper
12 ounces Brussels sprouts, thinly sliced
¼ cup dried apricots, chopped
2 tablespoons roasted unsalted almonds, chopped
Directions
Preheat your oven to 425°F. Pat the pork tenderloin dry with paper towels and season generously on all sides with kosher salt and black pepper.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add the seasoned pork tenderloin and sear for 2–3 minutes on each side until golden brown.
Transfer the skillet to the oven and roast the pork for 10–12 minutes, until an instant-read thermometer inserted into the thickest part reads 145°F. Remove and let rest for 3 minutes before slicing.
While the pork roasts, combine the sliced Brussels sprouts, chopped dried apricots, and chopped roasted almonds in a serving bowl. Lightly season with salt and pepper and toss gently to combine.
Slice the rested pork tenderloin and serve alongside the shredded Brussels sprouts mixture.
