Pork Tenderloin with Shredded Brussels Sprouts

A quick and healthy meal! Tender pork is topped with a homemade mushroom sauce and served alongside flavorful Brussels sprouts. Main dish + side dish can all be done in around 30 minutes!

I've been working to include more pork in our meal plan - we always gravitate straight to chicken! While I don't love all pork, I adore pork tenderloin. It's always so lean, flavorful, and tender. The fact that I can cook it so quickly doesn't hurt either! Quick weeknight meals are my jam. :)

In this recipe, your pork roasts while the sprouts cook; while the pork rests, you whip up a super fast mushroom sauce that is perfect drizzled over the pork. Start to finish, you can do it in 30 minutes once the oven preheats.

You could toss a carb on your menu to round it out but we found it to be just perfect for a weeknight dinner!

Pork Tenderloin with Shredded Brussels Sprouts
1 teaspoon ground cumin
1 teaspoon paprika
Kosher salt and fresh ground pepper
1 large pork tenderloin (about 1.5 pounds)
8 ounces baby bella mushrooms, thinly sliced
4 cloves garlic, minced
2 9-ounce bags shredded Brussels sprouts (see note)
1.5 cups chicken broth
1/4 cup chopped fresh dill
Zest of 1/2 lemon, grated
1/2 cup heavy cream
Olive oil

Preheat the oven to 450. Mix the cumin, paprika, 1/2 teaspoon Kosher salt, and 1/2 teaspoon ground pepper in a small bowl. Rub the pork tenderloin with olive oil then coat with the seasoning mix. Place in a large, ovenproof skillet (such as castiron) and place in the oven.

Roast for 15 minutes, flip the meat and scatter the mushrooms around the pork, and continue roasting until the pork is browned and a thermometer reads 145 degrees F (about 10 more minutes).

Meanwhile, heat a tablespoon of olive oil in a Dutch oven over medium-high heat. Add the garlic and cook, stirring often, until browned and fragrant, about 1 minute. Stir in the Brussels sprouts, 1 cup chicken broth, and 1/2 teaspoon salt. Cover and cook until the sprouts are wilted, about 10 minutes. Stir in the dill and lemon zest; cover and keep warm.

Once the pork is done, transfer it to a cutting board. Place the skillet with the mushrooms over medium heat. Add the remaining 1/2 cup chicken broth and scrape up any browned bits on the bottom with a wooden spoon. Bring to a boil then add the heavy cream. Return to a boil then immediately remove from the heat.

Slice the pork and top it with the  mushroom sauce. Serve alongside the Brussels sprouts.

Note: if you can't find shredded Brussels sprouts, look for a blend instead that may also include shredded broccoli, kale, etc.

Source: adapted from Food Network Magazine