Pork Tenderloin with Roasted Brussels Sprouts and Mashed Potatoes

Ingredients

• pork tenderloin 6 oz
• Brussels sprouts 1 cup
• russet potatoes 1 cup
• olive oil 1 tbsp

Method

1. Prepare the Brussels Sprouts. Preheat your oven to 400°F (200°C). Rinse 1 cup (240g) of Brussels sprouts under cold water, then trim the ends and cut them in half. Toss the Brussels sprouts with half a tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper.
   Tip: Cutting Brussels sprouts in half helps them roast evenly and develop a nice caramelized surface.
2. Roast the Brussels Sprouts. Place the baking sheet with Brussels sprouts in the preheated oven. Roast for about 20-25 minutes, stirring halfway through to ensure even browning. They should be tender inside and slightly crispy on the edges when done.
   Tip: If you like them extra crispy, roast a few minutes longer but watch carefully to avoid burning.
3. Boil the Potatoes. While the Brussels sprouts roast, peel and cut russet potatoes into uniform chunks. Place about 1 cup (240g) of these chunks into a pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Reduce to medium and simmer until potatoes are tender when pierced with a fork, about 15 minutes.
   Tip: Start potatoes in cold water to ensure even cooking.
4. Mash the Potatoes. Drain the cooked potatoes well and return them to the pot or a bowl. Add half a tablespoon of olive oil, a pinch of salt, and pepper. Mash using a potato masher or fork until smooth and creamy. You can add a splash of warm water or milk if needed for desired consistency.
   Tip: Avoid over-mashing to keep some texture in the potatoes.
5. Prepare the Pork Tenderloin. Pat the 6 oz (170.1g) pork tenderloin dry with paper towels. Season all sides with salt and pepper. Heat a skillet over medium-high heat and add a small drizzle of olive oil (not included in the ingredient list). When hot, sear the pork on all sides until browned, about 2-3 minutes per side.
   Tip: Searing locks in juices and adds flavor.
6. Cook the Pork Tenderloin. After searing, reduce heat to medium-low, cover the skillet, and cook the pork tenderloin for about 10-12 minutes, turning occasionally. Use a meat thermometer to check internal temperature; it should reach 145°F (63°C). Remove from heat and let rest for 5 minutes before slicing.
   Tip: Resting allows juices to redistribute, keeping the meat tender.
7. Plate and Serve. Slice the rested pork tenderloin into medallions. Serve alongside the roasted Brussels sprouts and creamy mashed potatoes. Enjoy your balanced and flavorful meal!
   Tip: Garnish with fresh herbs like parsley for an extra touch.

Pro tips

• Use a meat thermometer to ensure pork is cooked safely without overcooking.
• Roast Brussels sprouts on a single layer to get even caramelization.