Pork Tenderloin with Sweet Potato and Brussels Sprouts

Ingredients

• Pork tenderloin 6 oz
• Sweet potato 1 large
• Brussels sprouts 1 cup
• Olive oil 1 tbsp
• Salt to taste
• Black pepper to taste
• Garlic powder 1/2 tsp
• Paprika 1/2 tsp

Method

1. Prepare the Sweet Potato. Preheat your oven to 400°F (200°C). Pierce the sweet potato several times with a fork to allow steam to escape during baking. Place the sweet potato on a baking tray and bake for 40-45 minutes until soft inside when pierced with a fork.
   Tip: Use a fork to check softness after 40 minutes. If it slides in easily, the sweet potato is done.
2. Prepare the Brussels Sprouts. While the sweet potato bakes, trim the ends of the Brussels sprouts and cut them in half. Toss them in half a tablespoon of olive oil, sprinkle with salt and pepper, and spread them out on a baking sheet.
   Tip: Make sure sprouts are spread out evenly to roast well and get crispy.
3. Roast Brussels Sprouts. Place the Brussels sprouts in the oven alongside the sweet potato or after the sweet potato is done, roast them at 400°F (200°C) for 20-25 minutes until golden brown and crispy on the edges.
   Tip: Stir or shake the pan halfway through roasting to ensure even browning.
4. Prepare the Pork Tenderloin. While the vegetables roast, pat the pork tenderloin dry with paper towels. Rub it with the remaining half tablespoon of olive oil, then season all sides with salt, pepper, garlic powder, and paprika.
   Tip: Drying the pork helps it brown better when cooking.
5. Cook the Pork Tenderloin. Heat a skillet over medium-high heat. When hot, add the pork tenderloin and sear it on all sides for about 2-3 minutes per side until nicely browned. Then reduce heat to medium, cover, and cook for another 8-10 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C). Remove from heat and let it rest for 5 minutes before slicing.
   Tip: Use a meat thermometer for perfect doneness and avoid overcooking.
6. Assemble and Serve. Slice the rested pork tenderloin into medallions. Serve alongside the baked sweet potato (split open and fluffed with a fork) and roasted Brussels sprouts on the plate.
   Tip: Add a small drizzle of olive oil or a sprinkle of fresh herbs on the vegetables for extra flavor.

Pro tips

• To speed up baking sweet potatoes, cut them into chunks and roast at 425°F for about 25-30 minutes.
• Letting the pork rest after cooking allows juices to redistribute for a juicier bite.