Horseradish-Crusted Pork Tenderloin |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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This one-recipe meal serves up a delicious plate of pork tenderloin slices, mashed sweet potatoes, and brussels sprouts. Ingredients:
1 1/4 pounds brussels sprouts |
1 teaspoon cumin seeds |
2 teaspoons olive oil, plus extra for pan |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
2 1/2 pounds sweet potatoes |
2 (1-pound) pork tenderloins, trimmed |
4 tablespoons reduced-fat mayonnaise |
1 cup panko (japanese breadcrumbs) |
1/2 cup chopped scallions (green part only) |
3 tablespoons drained prepared horseradish |
2 tablespoons lime juice |
Directions:
1. Preheat oven to 425°. Cut sprouts into 1/4-inch-thick slices; toss on a baking sheet with next 4 ingredients (through pepper). Roast in upper third of oven, stirring occasionally for 25 minutes or until crisp and tender; set aside.
2. Reduce oven temperature to 400°. Prick sweet potatoes with a fork, and wrap in foil. Roast in middle of oven for 1 hour 15 minutes or until tender. Let cool; peel. Mash until almost smooth; cover and keep warm.
3. Meanwhile, place tenderloins on a lightly oiled baking sheet; spread each with 2 tablespoons mayonnaise. Toss panko, scallions, and horseradish in a bowl; pat onto tops and sides of pork. Roast in lower third of oven for 45 minutes while potatoes bake.
4. Transfer pork to a cutting board. Cover with foil; let stand for 10 minutes. Meanwhile, reheat Brussels sprouts in pan for 5 minutes or until hot. Transfer to a bowl; toss with lime juice. Cut 1 tenderloin and one-fourth of the other into slices. Evenly divide half the sprouts and mashed sweet potatoes among 4 plates; serve with sliced pork.
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