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Herb-Crusted Pork Tenderloin with Brussels Sprouts and Sweet Potato Mash
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Baking sheet
  • Oven
  • Medium pot
  • Potato masher

Ingredients
  

  • 1 lb pork tenderloin
  • 3 tbsp olive oil, divided
  • 2 garlic cloves, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 lb Brussels sprouts, halved
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions
 

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  • In a small bowl, mix 2 tablespoons olive oil, garlic, rosemary, thyme, salt, and pepper. Rub the mixture evenly over the pork tenderloin.
  • Place the pork on one side of the baking sheet. Toss the Brussels sprouts with the remaining tablespoon of olive oil and spread them on the other side.
  • Roast for 20 to 25 minutes, until the pork reaches an internal temperature of 145°F and the Brussels sprouts are browned at the edges.
  • While the pork and Brussels sprouts roast, place the sweet potato cubes in a medium pot and cover with water. Bring to a boil, then reduce to a simmer and cook for 12 to 15 minutes until fork-tender.
  • Drain the sweet potatoes, return them to the pot, and mash until smooth. Season lightly with salt and pepper if needed.
  • Let the pork rest for 5 minutes, then slice it. Serve slices with the roasted Brussels sprouts and sweet potato mash.

Notes

Slice the pork against the grain for the most tender bites. If the sweet potato mash thickens while sitting, stir in a splash of warm water to loosen it. Leftovers reheat well in a covered skillet over low heat, which helps the pork stay moist.
Course: Main Course
Cuisine: American
Equipment: Baking sheet, Oven, Medium pot, Potato masher