Pork Tenderloin with Roasted Brussels Sprouts and Brown Rice

Ingredients

• Pork tenderloin 5 oz
• Brussels sprouts 1 cup
• Brown rice 0.5 cup
• Olive oil 1 tbsp
• Salt to taste
• Black pepper to taste
• Garlic powder 0.25 tsp
• Paprika 0.25 tsp

Method

1. Preheat oven and prepare Brussels sprouts. Preheat your oven to 400°F (200°C). Wash the Brussels sprouts, trim off the stem ends, and cut them in half lengthwise. Place them in a bowl.
   Tip: Cutting Brussels sprouts in half helps them roast evenly and get crispy edges.
2. Season and roast Brussels sprouts. Add half a tablespoon of olive oil, a pinch of salt, black pepper, and optional garlic powder to the Brussels sprouts. Toss them well to coat evenly. Spread them on a baking sheet in a single layer.
   Tip: Using parchment paper on the baking sheet can help prevent sticking and make cleanup easier.
3. Roast Brussels sprouts. Place the baking sheet in the preheated oven and roast the Brussels sprouts for about 20-25 minutes. Halfway through, stir or flip them to ensure even browning.
   Tip: Roasted Brussels sprouts should be tender inside with crispy, browned edges.
4. Prepare pork tenderloin. While the Brussels sprouts roast, pat the pork tenderloin dry with paper towels. Rub the remaining half tablespoon of olive oil over the pork. Season all sides with salt, black pepper, paprika, and a little garlic powder if you like.
   Tip: Drying the pork helps it brown better when cooking.
5. Cook pork tenderloin. Heat a skillet over medium-high heat. When hot, add the pork tenderloin and sear it on all sides until nicely browned, about 2-3 minutes per side. Then reduce heat to medium and continue cooking, turning occasionally, until the internal temperature reaches 145°F (63°C), about 10-12 minutes depending on thickness.
   Tip: Use a meat thermometer to check doneness for perfectly cooked pork.
6. Rest pork and warm rice. Remove pork from the skillet and let it rest on a plate covered loosely with foil for 5 minutes. Meanwhile, warm the cooked brown rice in the microwave or on the stovetop.
   Tip: Resting allows the juices to redistribute, making the pork tender and juicy.
7. Slice pork and serve. Slice the rested pork tenderloin into medallions. Plate the pork alongside the roasted Brussels sprouts and warm brown rice. Enjoy your balanced and flavorful meal!
   Tip: Serve immediately for the best taste and texture.

Pro tips

• If you want extra flavor, marinate the pork tenderloin for 30 minutes with olive oil, garlic, and herbs before cooking.
• To save time, cook the brown rice in advance and store it in the refrigerator.