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Roasted Pork Tenderloin with Brussels Sprouts by Jes Mostek	(1 rating) Rating Details Rate this meal Printable View

Steam the Brussels spouts until bright green and easily pierced with a fork, but still crisp. Top with melted butter and fresh cracked salt and pepper.

In addition to the recipe, you will also need the following for this meal:

1 lb.

fresh Brussels sprouts

1 stick

butter, melted

Recipe:

Roasted Pork Tenderloin by Krista Wolff serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

pork

Ingredients:

1 t

minced garlic

2 t

marjoram

1 t

salt

1 t

dried sage

1 3-4 lb

boneless pork tenderloin

Directions:

Preheat oven to 350°F. Mix together all seasonings; rub over pork. Place in a shallow roasting pan, preferably sitting up on a roasting rack. (If you do not have a roasting rack that fits in your pan, try rolling up pieces of aluminum foil and laying the rolls across the pan like a rack.) Bake, uncovered, for about 1 hour and 20 minutes or until a meat thermometer reads 160° F. Let stand for about 10 minutes before slicing.

1. Pork is one of our features for planned leftovers this week. Buy a tenderloin large enough to feed your family for 2 meals at least, preferably more. We will be cubing the leftovers for Pork Lo Mein next week and any more leftovers that you have after the Lo Mein on next week can be frozen for future use.

Categories:

Dairy Free
Fall/Winter
Holiday Favorites
Low Carb
Main Dishes
Meats
Peanut/Nut Free
Wheat Gluten Free