Nutrition Facts
Pork Tenderloin and Brussels Sprouts
Amount per Serving
Calories
399
% Daily Value*
Fat
18
g
28
%
Saturated Fat
9
g
56
%
Trans Fat
1
g
Cholesterol
141
mg
47
%
Sodium
304
mg
13
%
Potassium
1044
mg
30
%
Carbohydrates
21
g
7
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
37
g
74
%
Vitamin A
14763
IU
295
%
Vitamin C
3
mg
4
%
Calcium
54
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Pork Tenderloin and Brussels Sprouts
Servings: 4
Ingredients
- 24 ounces pork tenderloin thinly sliced
- 1 12-ounce bag frozen brussels sprouts
- 3 cups sweet potatoes diced
- 1/4 cup unsalted butter melted
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon kosher salt
Instructions
- Preheat oven to 375 degrees. Line a sheet pan with foil or parchment paper.
- Mix spices into melted butter.
- Place pork and vegetables on sheet pan. Baste well with butter mixture.
- Bake 30 minutes or until pork reaches an internal temperature of 145 degrees. Allow to rest for at least 3 minutes after removing from oven.
- Serve over brown rice, quinoa or other whole grain, as desired.
