Grilled Pork Tenderloin with Pear–Dijon Glaze, Roasted Brussels Sprouts & Crispy Smashed Red Potatoes
A cozy, high-flavor weeknight bowl: juicy grilled pork tenderloin with a sticky-sweet pear pan glaze, plus charred Brussels sprouts and quick smashed red potatoes. It’s wintery Pacific Northwest comfort with just enough restaurant swagger.
Back to full listIngredients
- Kroger® Fresh Natural Pork Tenderloin 1 lb (for 2) $3.49 sale (reg $4.99) / 1 lb
- Brussels sprouts 1 lb, trimmed & halved $3.29 / 1 lb
- Simple Truth Organic® Gourmet Red Potatoes 1 lb, scrubbed $4.99 / 24 oz
- Organic Fresh Large Bartlett pear 1 large pear, grated or finely diced $3.49 / lb
- Peruvian Gold sweet onion (or any onion) 1/2 medium onion, thin-sliced $3.50 sale / 3 lb bag
- Dijon mustard 1 tbsp
- Apple cider vinegar or white wine vinegar 1 tbsp
- Olive oil 2 1/2 tbsp (divided)
- Butter 1 tbsp
- Kosher salt 1 1/2 tsp (divided), plus more to taste
- Black pepper 1 tsp (divided)
- Optional: rosemary or thyme 1 tsp chopped or 2–3 sprigs
- Optional: chicken stock or water 2–4 tbsp to loosen glaze
Instructions
- Prep: Heat a grill (or grill pan) to medium-high. Heat oven to 425°F. Put a medium pot of salted water on to boil (use about 1 1/2 tsp kosher salt in the water).
- Potatoes: Add 1 lb scrubbed red potatoes to boiling water and simmer until just tender, 12–15 minutes. Drain well, then rough-smash on a sheet pan. Drizzle with 1 tbsp olive oil, season with 1/2 tsp salt and 1/2 tsp pepper. Roast at 425°F until crisp at edges, 18–22 minutes (flip once if you like).
- Brussels sprouts: Toss 1 lb halved Brussels sprouts with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread on a second sheet pan (or share with potatoes if room). Roast at 425°F until browned and tender, 16–20 minutes, tossing once.
- Pork: Pat dry 1 lb pork tenderloin. Rub with 1/2 tbsp olive oil, then season with 1/2 tsp salt and 1/4 tsp pepper (add 1 tsp chopped rosemary/thyme if using). Grill 4–6 minutes per side, turning to brown all around, until 140–145°F internal. Rest 5–8 minutes before slicing (it will carry over).
- Pear-onion glaze: While pork rests, set a skillet over medium heat. Melt 1 tbsp butter. Add 1/2 thin-sliced onion with a pinch of salt and cook until soft, 4–6 minutes. Stir in 1 grated/fine-diced Bartlett pear, 1 tbsp Dijon, and 1 tbsp vinegar. Simmer 2–3 minutes until glossy; add 2–4 tbsp stock/water if it gets too thick. Taste and adjust salt/pepper.
- Serve: Slice pork. Spoon pear glaze over the top. Plate with roasted Brussels sprouts and crispy smashed red potatoes.
Health notes: ~850–950 calories per serving (depends on oil/butter). High protein; good fiber from Brussels sprouts; moderate carbs from potatoes. Keep it lighter by using less butter in the glaze and more lemon/stock splash.
Drink pairing: Pair the pear glaze and pork with a bright, cool-climate red that won’t bully the sweetness. Local WA pick: Charles Smith “The Velvet Devil” Merlot (Columbia Valley) or a Yakima Valley Syrah. Also great: Willamette Valley Pinot Noir (OR, nearby) if you want extra lift.