Horseradish-Crusted Pork Tenderloin

This one-recipe meal serves up a delicious plate of pork tenderloin slices, mashed sweet potatoes, and brussels sprouts.

Yield: Makes 4 servings (plus leftovers) (serving size: 4 1/2 ounces pork, 3/4 cup sprouts, and 1/2 cup sweet potatoes)
Recipe from Health

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 309
  • Fat: 6g
  • Saturated fat: 1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1g
  • Protein: 31g
  • Carbohydrate: 35g
  • Fiber: 6g
  • Cholesterol: 71mg
  • Iron: 3mg
  • Sodium: 265mg
  • Calcium: 83mg

Ingredients

  • 1 1/4 pounds Brussels sprouts
  • 1 teaspoon cumin seeds
  • 2 teaspoons olive oil, plus extra for pan
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 1/2 pounds sweet potatoes
  • 2 (1-pound) pork tenderloins, trimmed
  • 4 tablespoons reduced-fat mayonnaise
  • 1 cup panko (Japanese breadcrumbs)
  • 1/2 cup chopped scallions (green part only)
  • 3 tablespoons drained prepared horseradish
  • 2 tablespoons lime juice

Preparation

  1. 1. Preheat oven to 425°. Cut sprouts into 1/4-inch-thick slices; toss on a baking sheet with next 4 ingredients (through pepper). Roast in upper third of oven, stirring occasionally for 25 minutes or until crisp and tender; set aside.
  2. 2. Reduce oven temperature to 400°. Prick sweet potatoes with a fork, and wrap in foil. Roast in middle of oven for 1 hour 15 minutes or until tender. Let cool; peel. Mash until almost smooth; cover and keep warm.
  3. 3. Meanwhile, place tenderloins on a lightly oiled baking sheet; spread each with 2 tablespoons mayonnaise. Toss panko, scallions, and horseradish in a bowl; pat onto tops and sides of pork. Roast in lower third of oven for 45 minutes while potatoes bake.
  4. 4. Transfer pork to a cutting board. Cover with foil; let stand for 10 minutes. Meanwhile, reheat Brussels sprouts in pan for 5 minutes or until hot. Transfer to a bowl; toss with lime juice. Cut 1 tenderloin and one-fourth of the other into slices. Evenly divide half the sprouts and mashed sweet potatoes among 4 plates; serve with sliced pork.
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