Ingredients
- 700 g pork tenderloin
- 4 cloves garlic, chopped
- 60 g brown sugar
- 1/3 tsp crushed red pepper flakes
- 1/4 tsp smoked paprika
- 2 tbs soy sauce
- 2 tbs balsamic vinegar
- 800 g Brussel sprouts
- 40 ml olive oil
- 1 tsp Italian blend herbs
- 1 tsp garlic powder
- 1tsp sea salt
- 1 tsp ground black pepper
- 80 g grated Parmesan cheese
- 400 g whole button mushrooms
Make it step by step
- 1. Pat tenderloin dry with a paper towel.
- 2. Whisk together garlic, brown sugar, red pepper flakes, paprika, soy sauce and balsamic vinegar.
- 3. Place the pork tenderloin in the center of the foil, folding up the sides about 2 inches from the edge to make a "tray". Pour the marinade over pork tenderloin, then turn the tenderloin over a couple of times to make sure all sides are coated. Bake in the oven for 20 minutes at 220°C, using tongs to turn the pork over in the sauces every 5-10 minutes.
- 4. Arrange Brussel sprouts on the other half of the sheet pan (non-foil half). Drizzle with oil, toss to coat, then season with salt and pepper, Italian herbs, garlic powder, and Parmesan cheese. Bake for 15 minutes. Add button mushrooms and switch the oven to GRILL. Brown the pork and vegetables for 5 minutes. Allow pork to rest for 5 minutes before slicing it and serving.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Easy cook - Lak..., under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.