Roasted Pork Tenderloin with Vibrant Sides
Servings:
4
Ready In:
45-60 minutes
Good For:
Dinner
About this Recipe
Perfectly seasoned and paired with caramelized Brussels sprouts and fluffy quinoa, this Roasted Pork Tenderloin combines savory, earthy, nutty flavors for a balanced meal that’s satisfying yet healthy.
Ideal for a weeknight dinner or a special occasion, this recipe is sure to impress your family and friends.
INGREDIENTS:
PORK TENDERLOIN:
- 1 to 1-1/2 pounds Pork Tenderloin
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Cloves Garlic, minced
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Rosemary
- Salt and Pepper, to taste
- 1 Tablespoon Balsamic Vinegar (optional)
BRUSSEL SPROUTS:
- 1 pound Brussels sprouts, halved
- 2 Tablespoons Extra Virgin Olive Oil
- Salt and Pepper, to taste
- 1 teaspoon Garlic Powder (optional)
QUINOA:
- 1 cup Quinoa
- 2 cups Vegetable or Chicken Broth
- Salt, to taste
- Fresh Parsley, for garnish (optional)
Step 1
Preheat oven to 400ºF (200ºC).
Step 2
In a small bowl, mix together the olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper.
Step 3
Roast the pork in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 145ºF (63ºC). Once done, remove from the oven and let it rest for 5-10 minutes before slicing.
Step 4
While the pork is roasting, toss the halved Brussels sprouts in a bowl wiht olive oil, salt, pepper, and garlic powder (if using). Spread them out on a separate baking sheet and roast in the oven alongside the pork for about 20-25 minutes or until they are golden brown and crispy, flipping them halfway through for even cooking.
Step 5
Rinse the quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine rinsed quinoa and broth. Add a pinch of salt, bring to a boil, then reduce heat to low and cover. Cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
Step 6
Slice the rested pork tenderloin and serve it alongside the roasted Brussels sprouts and a generous scoop of quinoa. Garnish with fresh parsley, if desired.
WINE PAIRING SUGGESTIONS:
White wines with a touch of juiciness, such as Riesling, Chardonnay, or Pinot Blanc. With red wines, you want lighter-bodied but juicy red wines, such as Beaujolais Villages, Pinot Noir, or Côtes du Rhône.
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