Herbed Pork Tenderloin with Roasted Sweet Potatoes and Brussels Sprouts
Wine Recommendation
19 Crimes Red Blend
Ingredients
- 2 tsp dried thyme
- 2 tsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp coarse ground black pepper
- 2 (1-lb) pork tenderloins, trimmed
- 4 Tbsp olive oil, divided
- 2 sweet potatoes, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 1 onion, cut into wedges
- 4 cloves garlic, minced
Instructions
- Preheat oven to 425°F. Stir together thyme, paprika, garlic powder, onion powder, and pepper in a small bowl.
- Rub pork with 1 Tbsp oil and 1½ Tbsp spice mixture. Place on a large lightly greased rimmed baking sheet.
- Toss potatoes, Brussels sprouts, onion, and garlic with 3 Tbsp oil and remaining spice mixture on a second large lightly greased rimmed baking sheet. Season with salt, if desired.
- Bake pork and vegetables 25 minutes or until pork registers 145°F with a meat thermometer and vegetables are tender. Let pork stand 10 minutes before slicing.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
331
|
331
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 35 | 35 |
| Carb (g) | 19 | 19 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 124 | 124 |
| T. Sugs (g) | 4 | 4 |
| A. Sugs (g) | 0 | 0 |
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