Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 344.7
- Total Fat: 13.0 g
- Cholesterol: 98.0 mg
- Sodium: 136.7 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 5.8 g
- Protein: 38.3 g
View full nutritional breakdown of Glazed Pork Tenderloin w Brussel Sprouts and Sweet Potatoes calories by ingredient
Glazed Pork Tenderloin w Brussel Sprouts and Sweet Potatoes
Submitted by: KATOUSIGNANT1Introduction
From Rachel Ray. I used a pork tenderloin instead of a pork loin and opted for 6 servings instead of 4 From Rachel Ray. I used a pork tenderloin instead of a pork loin and opted for 6 servings instead of 4Number of Servings: 6
Ingredients
-
1 1/2 lb pork tenderloin
salt
pepper
1 lb brussel sprouts
1 lb sweet potatoes
2 tbsp grainy mustard
1 tbsp cider vinegar
1 tbsp brown sugar
4 sprigs thyme
1 tbsp vegetable oil
1 firm bosc pear
Tips
Directions
1.Preheat the oven to 425°. Season the pork all over with salt and pepper. Place in the center of a roasting pan.
2.In a small bowl, stir together the mustard, vinegar and brown sugar and brush over the pork. Scatter the brussels sprouts, sweet potatoes and thyme around the pork. Sprinkle with the oil, any remaining mustard glaze, salt and pepper and stir to coat.
3.Transfer to the oven and roast, tossing the vegetables occasionally, until almost tender, about 30 minutes. (If they stick to the pan, add 2 tbsp. water; stir.)
4.Stir in the pear and roast until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the pork registers 150°, 15 to 20 minutes. Tent with foil if the roast starts to get too dark. Discard the thyme. Let the roast rest for 5 minutes, then thinly slice and serve with the vegetables. Garnish with more thyme and serve with more mustard.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user KATOUSIGNANT1.
2.In a small bowl, stir together the mustard, vinegar and brown sugar and brush over the pork. Scatter the brussels sprouts, sweet potatoes and thyme around the pork. Sprinkle with the oil, any remaining mustard glaze, salt and pepper and stir to coat.
3.Transfer to the oven and roast, tossing the vegetables occasionally, until almost tender, about 30 minutes. (If they stick to the pan, add 2 tbsp. water; stir.)
4.Stir in the pear and roast until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the pork registers 150°, 15 to 20 minutes. Tent with foil if the roast starts to get too dark. Discard the thyme. Let the roast rest for 5 minutes, then thinly slice and serve with the vegetables. Garnish with more thyme and serve with more mustard.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user KATOUSIGNANT1.
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