Pork Tenderloin with Brussels Sprouts

Instructions

1. Step 1

   Heat the oven to 220°C and place a rimmed sheet pan inside to preheat.

   Cookware: Rimmed sheet pan

2. Step 2

   Whisk the Dijon mustard, maple syrup, apple cider vinegar, and thyme together to make the glaze.

   Ingredients used: 15.0 ml Apple Cider Vinegar, 30.0 gr Dijon Mustard, 20.0 ml Maple Syrup, 3.0 gr Thyme

   Cookware: mixing bowl, whisk

3. Step 3

   Toss the Brussels sprouts and garlic with 1 ¾ tbsp (25 ml) olive oil, ½ tsp (3 gr) salt, and ½ tsp (1 gr) black pepper. Carefully spread them cut-side down on the hot sheet pan and roast for 10 minutes.

   Timer: 10 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 600.0 gr Brussels Sprout, 12.0 gr Garlic, 25.0 ml Olive Oil, 3.0 gr Salt

   Cookware: Rimmed sheet pan

4. Step 4

   Season the pork tenderloin all over with ¾ tsp (5 gr) salt and ½ tsp (1 gr) black pepper.

   Ingredients used: 1.0 gr Black Pepper, 600.0 gr Pork Tenderloin, 5.0 gr Salt

   Cookware: cutting board

5. Step 5

   Heat the remaining 1 ¼ tbsp (20 ml) olive oil in an oven-safe skillet over high heat. Sear the pork, turning with tongs, until browned on all sides.

   Timer: 6 min (fixed)

   Ingredients used: 20.0 ml Olive Oil

   Cookware: oven-safe skillet, tongs

6. Step 6

   Brush the pork with the prepared glaze, then transfer it to the sheet pan among the sprouts. Roast until the center of the pork reaches 63°C and the sprouts are browned and tender, 12–16 minutes.

   Timer: 12 min (fixed)

   Cookware: instant-read thermometer, pastry brush, Rimmed sheet pan, tongs

7. Step 7

   Transfer the pork to a clean cutting board and rest it for 5 minutes. Slice across the grain and serve with the roasted Brussels sprouts.

   Timer: 5 min (fixed)

   Cookware: Chef Knife, cutting board, tongs