Serve this satisfying main with creamy mashed potatoes.
- Prep time 35 minutes
- Total time 35 minutes
- Portion size 4 servings
- 450 g Brussels sprouts , trimmed and halved
- 2 tablespoons olive oil , divided
- 1 1/2 teaspoon thyme , divided
- 3/4 teaspoons each salt and pepper , divided
- 450 g pork tenderloin , trimmed
- 1 227 g pkg sliced cremini mushrooms
- 4 shallots , sliced
- 2 tablespoons balsamic vinegar
- 1 cup 35% cream
- 1/4 cup drained oil-packed sun-dried tomatoes
Preheat oven to 425°F. In large bowl, toss together brussels sprouts, 1 tsp of the oil, 1 tsp of the thyme and 1/4 tsp each of the salt and pepper. Set aside.
Sprinkle pork with 1/4 tsp each of the salt and pepper; rub all over. In large cast-iron or ovenproof skillet, heat 2 tsp of the oil over medium-high heat; cook pork, turning often, until browned, about 5 minutes. Arrange brussels sprouts mixture around pork in pan. Transfer pan to oven; roast until instant-read thermometer inserted sideways in centre of pork reads 155°F and brussels sprouts are slightly tender, about 15 minutes. Transfer pork to cutting board and brussels sprouts mixture to serving platter. Tent pork and brussels sprouts with foil; let pork rest for 5 to 10 minutes before slicing.
Meanwhile in same pan, heat remaining oil over medium heat; cook mushrooms, shallots and remaining thyme, salt and pepper, stirring frequently, until mushrooms begin to brown, 5 to 6 minutes. Stir in vinegar; cook for 1 minute. Stir in cream and sun-dried tomatoes; cook until slightly thickened, about 3 minutes. Divide pork among plates; spoon mushroom mixture over top.
Nutritional facts Per serving: about
- Fibre 8 g
- Sodium 781 mg
- Sugars 10 g
- Protein 33 g
- Calories 491
- Total fat 30 g
- Potassium 1602 mg
- Cholesterol 139 mg
- Saturated fat 15 g
- Total carbohydrate 26 g