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1 pound (350 grams) small fresh Brussels sprouts, trimmed and halved; Directions. Preheat oven to 400°F (204°C). Combine cumin, garlic powder, thyme, and salt in a small bowl; rub 2 teaspoons evenly over pork. Stir chutney, mustard, and water into remaining spice blend; set aside.
Spoon the brussels sprouts around the pork. Sprinkle the brussels with garlic powder, salt and pepper. Roast the pork and brussels sprouts 25 to 30 minutes, or until the center of the pork has reached 145 degrees F. Slice the pork and serve with the roasted brussels sprouts.
Wash and quarter the fresh Brussels sprouts along with a couple of shallots. Then place them on a sheet pan and sprinkle with salt, pepper, olive oil and balsamic vinegar. Place them in the oven at 350° F to start roasting while you prepare the Smithfield pork tenderloin. Mix together the rosemary, sage, thyme, fennel seed, 1 teaspoon salt, and ½ teaspoon pepper and sprinkle all over the pork.
Place the roast, bones down, in the pan. Roast until an instant-read meat thermometer inserted in the center of the roast. Place both baking sheets in oven and roast until Brussels sprouts are golden brown, 20 minutes, and pork registers an internal temperature of 150 degrees F. Remove from oven and let pork. Place in the center of a roasting pan. In a small bowl, stir together the mustard, vinegar and brown sugar and brush over the pork.
Scatter the brussels sprouts, sweet potatoes and thyme around the pork. Sprinkle with the oil, any remaining mustard glaze, salt and pepper. Cut the Brussels sprouts into 1/4-inch slices, cut the potatoes into 1/2-inch cubes, and cut the pork loin into 1/2-inch-thick slices. You can then shorten the roasting time to 20 to 25 minutes and eliminate the resting time for the pork. If you’re not a fan of Brussels sprouts, you can substitute cubed butternut squash.
Arrage the brussels sprouts, golden beets, parsnip, carrots, and red onion around the pork. Using a silicone pastry brush, baste approximately 2 tablespoons of the balsamic mixture over all sides of the pork tenderloin. Then, sprinkle the top of the pork with the remaining 1/4 teaspoon of fresh rosemary.
Pork Tenderloin with Roasted Brussel Sprouts (Ideal Protein) $9.00 Lean pork tenderloin is coated in our rub and oven roasted. Served with roasted brussel sprouts in a balsamic reduction. Baste thoroughly the tenderloin with half the balsamic sauce and quick drizzle Brussels sprouts. Roast in the oven for 12-15 minutes, or until pork is done and Brussels sprouts are nicely browned.
Cut the pork tenderloin into thick 1/2-inch slices and serve with the other half of.
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