About the Recipe
Quick and easy one pan pork and veggies. No need to dirty all the dishes, just use one
Ingredients
1 tablespoon hot sauce of your choice (we used Sriracha)
1 tablespoon honey
1/2 bouillon cube, crumbled (optional)
Salt and fresh ground pepper, to taste
1 teaspoon Italian seasoning
1/2 cup (120ml) fresh rosemary leaves
1 pork tenderloin
1 pound (450g) Brussels sprouts, rinsed and halved
1/2 butternut squash, peeled, seeded and diced
Parmesan, for garnish
Fresh chopped parsley, for garnish
1/4 cup (60ml) Olive Oil
1/4 cup (60ml) Balsamic Vinegar
8 garlic cloves, peeled
Preparation
Preheat the oven to 450˚F (230°C). Season pork tenderloin with salt and pepper.
In a food processor, combine olive oil, balsamic vinegar, garlic cloves, rosemary leaves, Italian seasoning, honey, hot sauce, crumbled bouillon cube and pepper. Pulse until the marinade is emulsified and has a syrupy consistency. Transfer the sauce in a bowl or jar.
In a large skillet, heat 1 tablespoon of oil over medium heat. Add the pork tenderloin and cook, turning frequently, until brown on all sides, about 10-12 minutes.
In the meantime, line a sheet pan with parchment paper. Spread halved Brussels sprouts and diced butternut, season with salt and pepper and toss with a tablespoon olive oil. Push veggies on a side to make room for the pork tenderloin.
Once browned, transfer the pork tenderloin onto the sheet pan. Baste thoroughly the tenderloin with half the balsamic sauce and quick drizzle Brussels sprouts. Roast in the oven for 12-15 minutes, or until pork is done and Brussels sprouts are nicely browned.
Cut the pork tenderloin into thick 1/2-inch slices and serve with the other half of balsamic sauce over the top. Sprinkle the roasted Brussels sprouts with Parmesan. Garnish the whole dish with fresh chopped parsley. Enjoy!