Pork Tenderloin with Brown Rice and Roasted Brussels Sprouts

Ingredients

• Pork tenderloin 6 oz
• Brown rice 1.5 cups cooked
• Brussels sprouts 1 cup roasted
• Olive oil 1 tbsp
• Salt to taste
• Black pepper to taste

Method

1. Prepare the Brussels sprouts. Preheat your oven to 400°F (200°C). Rinse the Brussels sprouts under cold water, then trim the ends and remove any yellow or damaged outer leaves. Cut each sprout in half lengthwise for even roasting.
   Tip: Cutting Brussels sprouts in half helps them roast evenly and develop a nice caramelized surface.
2. Roast the Brussels sprouts. Place the halved Brussels sprouts in a bowl. Drizzle with half of the olive oil (about 1/2 tablespoon), and sprinkle with a pinch of salt and pepper. Toss to coat evenly. Spread them on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until they are golden brown and tender.
   Tip: Stirring halfway helps ensure even roasting and prevents burning.
3. Prepare the pork tenderloin. While the Brussels sprouts roast, pat the pork tenderloin dry with paper towels. Season all sides evenly with salt and pepper.
   Tip: Drying the pork helps achieve a better sear.
4. Cook the pork tenderloin. Heat the remaining 1/2 tablespoon of olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the pork tenderloin. Sear each side for about 3-4 minutes until browned. Then reduce heat to medium, cover the skillet with a lid, and cook for another 10-12 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C). Remove from heat and let rest for 5 minutes before slicing.
   Tip: Use a meat thermometer to check doneness for juicy, safe-to-eat pork.
5. Heat the brown rice. While the pork rests, warm the cooked brown rice. You can microwave it covered for 1-2 minutes or heat it in a small saucepan over low heat, stirring occasionally.
   Tip: Add a splash of water when reheating rice to keep it moist.
6. Plate and serve. Slice the rested pork tenderloin into medallions. On a plate, arrange the brown rice, roasted Brussels sprouts, and pork slices. Serve immediately while warm.
   Tip: Garnish with fresh herbs like parsley or thyme if desired for extra flavor.

Pro tips

• Letting the pork rest after cooking allows juices to redistribute, keeping the meat tender and juicy.
• Use a sharp knife to slice the pork tenderloin cleanly without shredding the meat.