Roasted Pork Tenderloin with Brussels Sprouts & Carrots
A roast-style pork tenderloin dinner with carrots and Brussels sprouts. It feels a little more polished than a basic weeknight meal, while still staying under an hour and highlighting cool-season produce.
Ingredients
- Kroger® Cook In Bag Brown Sugar and Bacon Pork Tenderloin 18 oz $6.00
- Fresh Brussels Sprouts - Order by the Pound 1 lb $3.99
- Organic Carrots Bunch 1 ct $2.49
- Organic Garlic 1 ct $1.39
- Organic Italian Parsley 1 each $1.99
Instructions
- Preheat oven according to the pork tenderloin package, generally around 375°F to 400°F.
- Prepare the tenderloin as directed on the package. Place it in the oven first because it will take the longest.
- Trim and halve 1 lb Brussels sprouts. Slice the carrots from 1 bunch into long sticks. Mince 2 garlic cloves.
- Toss Brussels sprouts and carrots with oil, garlic, salt, and pepper on a sheet pan.
- When the pork has about 25 minutes left, place the vegetables in the oven and roast until browned and tender, about 20-25 minutes.
- Let the pork rest 5 minutes after cooking. Slice into medallions.
- Arrange the vegetables on each plate, then fan sliced pork over the top. Sprinkle with chopped parsley.
- Spoon any juices from the pork package over the sliced meat for a glossy finish.
Cook time: 55 minutes
Estimated cost: $9-12
Health notes: Lean protein; nutrient-dense vegetables; moderate calories.
Drink pairing: Chardonnay or light Pinot Noir