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Pork Tenderloin with Brussels Sprouts and Potatoes Recipe Zoom

Pork Tenderloin with Brussels Sprouts and Potatoes Recipe


Want to make a spectacular meal easy? This one-pan recipe roasts a complete meal at one time. The fresh rosemary and blend of spices coating the pork, brussels sprouts and potatoes smells scrumptious when roasting. And wait till you taste it!
Makes: About 4 to 6 servings
Skill Level: Beginner

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Step 1

Preheat oven to 400°F. Prepare large baking sheet with vegetable pan spray.

Step 2

In large bowl, combine oil, rosemary, salt, minced onion, garlic powder, smoked paprika and black pepper. Remove 1 tablespoon mixture; rub on pork and place pork on prepared pan.

Step 3

Toss vegetables with remaining mixture until evenly coated; arrange around pork on pan.

Step 4

Bake 37 to 45 minutes or until pork reaches desired degree of doneness and vegetables are tender. Let pork rest about 10 minutes before slicing and serving.

Step 5

Note: for testing, pork was cooked to 155°F.

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Ingredients

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olive oil

2 tablespoons olive oil

minced fresh rosemary

1 tablespoon minced fresh rosemary

salt

2 teaspoons salt

dried minced onion

2 teaspoons dried minced onion

garlic powder

1 teaspoon garlic powder

smoked ground paprika

1/2 teaspoon smoked ground paprika

ground black pepper

1/2 teaspoon ground black pepper

pork

1 pork (tenderloin, about 1 lb.)

Potatoes

1 pound baby yellow Potatoes (halved or quartered if large)

Brussels sprouts

1 pound Brussels sprouts (cleaned, and halved or quartered if large)

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