Pork Tenderloin with Roasted Brussels Sprouts and Sweet Potato Mash

Ingredients

• lean pork tenderloin 6 oz
• Brussels sprouts 1 cup
• sweet potato 1 medium
• olive oil 1 tbsp

Method

1. Prepare the Ingredients. Preheat your oven to 400°F (200°C). Wash and trim the Brussels sprouts by cutting off the stem ends and halving them. Peel the sweet potato and cut it into roughly 1-inch cubes. Pat the pork tenderloin dry with paper towels.
   Tip: Drying the pork helps it brown better in the pan.
2. Roast the Brussels Sprouts. Place the halved Brussels sprouts on a baking sheet. Drizzle with half a tablespoon of olive oil and sprinkle with a pinch of salt and pepper if desired. Toss to coat evenly. Roast in the preheated oven for 20-25 minutes, turning halfway through until golden and tender.
   Tip: Turning the sprouts halfway ensures even roasting and caramelization.
3. Cook the Pork Tenderloin. While the Brussels sprouts roast, heat the remaining half tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the pork tenderloin. Sear it on all sides for about 2-3 minutes per side until browned. Then reduce heat to medium, cover, and cook for another 10-12 minutes or 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 for best results to avoid overcooking.
4. Make the Sweet Potato Mash. While the pork rests, place the cubed sweet potatoes in a pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 12-15 minutes until tender when pierced with a fork. Drain well and mash with a fork or potato masher until smooth. Optionally, season with a pinch of salt.
   Tip: Starting with cold water ensures even cooking of the sweet potatoes.
5. Plate and Serve. Slice the rested pork tenderloin into medallions. Serve alongside the roasted Brussels sprouts and a generous portion of sweet potato mash. Enjoy your balanced and nutritious meal!
   Tip: Resting the pork allows juices to redistribute, keeping it moist.

Pro tips

• Trim any silver skin from the pork tenderloin for a more tender bite.
• Use a meat thermometer to ensure pork is cooked safely without drying out.