Nutritional Wisdom with Carly Pollack

Pork Tenderloin with Brussels Sprouts

Chef Mommy
Pork Tenderloin with Brussels Sprouts Pork Tenderloin with Brussels Sprouts

1/2 cup grapeseed oil
1/3 cup coconut aminos
1/4 cup red wine vinegar
1 medium lemon, juiced
1 tbsp Worchestershire sauce
1 tbsp parsley, chopped
2 tsp dry mustard
black pepper, to taste
3 cloves garlic, minced
1/2 lb pork tenderloin
1/2 cup chicken broth
1 tsp ghee
2 cups Brussels sprouts, trimmed and halved
1/2 medium onion, sliced
1/4 cup walnuts, toasted and chopped
sea salt, to taste

Combine all marinade ingredients and reserve 2-3 tablespoons. Place the pork tenderloin and marinade in a Ziploc bag and let marinate for at least 3 to 4 hours. Preheat oven to 350 degrees. Place the Brussels sprouts and onion in a large baking dish and season with sea salt and pepper. Place in the oven for 45 to 60 minutes. In a hot skillet over medium-high heat, sear each side of tenderloin for 2 to 3 minutes. Place in the oven and cook for 30 to 40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing. Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2 to 3 minutes. Add the ghee and remove from heat stirring until ghee has melted. Pour over the pork tenderloin. Remove the Brussels sprouts from the oven when they are tender and slightly browned. Add toasted walnuts.

2 Servings

Recipe Credit