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Week of 1/16/23

Mustard and Herb Pork Tenderloin
with roasted Brussels sprouts and butternut squash

Active: 50 Total: 50
Original GF Paleo Vegetarian
Mustard and Herb Pork Tenderloin

The sweet and savory flavors of this pork tenderloin with a flavorful pan sauce pairs perfectly with a duo of flavorful roasted vegetables.

Tags
Whole30, Air-Fryer Friendly
Proteins
Pork, non-ground
Cuisines
American
Save recipe
87

Ingredients

Metric
Servings:
4
Roasted Brussels Sprouts and Butternut Squash:
  • Brussels sprouts - 1 lb , halved
  • Butternut squash - 1 1/2 lbs , cubed
  • Parsley (opt) - 1 Tbsp , chopped
  • Vinegar, balsamic - 1 tsp
  • Oil, olive - 1 Tbsp
  • Pistachios, shelled - 1/4 cup (sub walnuts or pecans)
Mustard and Herb Pork Tenderloin:
  • Mustard, Dijon - 3 Tbsp (preferably a whole grain style)
  • Oil, olive - 1 Tbsp
  • Thyme, dried - 2 tsp
  • Vinegar, balsamic - 1 tsp
  • Bragg's / coconut aminos - 1 tsp
  • Pork tenderloin, trimmed - 1 lb
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 1/2 cup

Prep

  1. Brussels sprouts / Squash - (If prepping right before cooking, get oven heating first.) Prep as directed and combine. (Can be done up to 5 days ahead)

  2. Make mustard-herb sauce - Whisk together mustard, olive oil (portion for pork), thyme, vinegar (portion for pork), and aminos. (Can be done up to 5 days ahead)

  3. Parsley (if using) - Chop parsley. (Can be done up to 3 days ahead)

  4. Pork tenderloin - Tenderize with a fork. Season with some salt and pepper on all sides. (Can be done 1 day ahead)

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Make

  1. Heat oven to 425F / 218C degrees.

  2. Toss Brussels sprouts and butternut squash with vinegar, olive oil (portions for vegetables), and some salt and pepper. Spread vegetables out onto a sheet pan (use two if needed to prevent crowding). Roast for 20 to 30 minutes, shaking the pan halfway through cooking, until golden and caramelized.

  3. While the vegetables roast, heat a large oven-safe skillet with cooking oil over medium-high heat. Add pork and sear on all sides until deep golden brown, 8 to 10 minutes total.

  4. Brush the pork liberally on all sides with the mustard-herb sauce.

  5. Pour stock around the pork tenderloin.

  6. Transfer the skillet to the oven and continue cooking the pork until it registers 145F / 63C, 13 to 16 minutes.

  7. When the pork is done cooking, transfer it to a cutting board. Cover it loosely with foil and let it rest for 5 minutes. Reserve any cooking liquid.

  8. Toss roasted vegetables with pistachios and parsley. 

  9. Slice pork and drizzle cooking liquid over top. Serve pork with vegetables on the side. 

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