Ancho Chile Pork Tenderloin With Brussels Sprouts And Squash Recipe

Name: Ancho Chile Pork Tenderloin With Brussels Sprouts And Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 limes; 2 teaspoons ground cumin; 1 teaspoon ancho chile powder; 1 teaspoon brown sugar; 2 1/4 teaspoons kosher salt, divided; 2 pork tenderloins (about 1 pound each); 1 1/2 pounds brussels sprouts, trimmed, quartered; 1 large red onion, halved, cut into 1/2-inch-thick wedges; 1 delicata squash, halved lengthwise, seeded, sliced into 1/4-inch half moons; 4 tablespoons vegetable oil, divided; 3/4 cup sour cream; 1/2 cup cilantro, finely chopped, plus whole leaves for serving; Flaky sea salt and freshly ground black pepper

Servings: persons

2 limes
2 teaspoons ground cumin
1 teaspoon ancho chile powder
1 teaspoon brown sugar
2 1/4 teaspoons kosher salt, divided
2 pork tenderloins (about 1 pound each)
1 1/2 pounds brussels sprouts, trimmed, quartered
1 large red onion, halved, cut into 1/2-inch-thick wedges
1 delicata squash, halved lengthwise, seeded, sliced into 1/4-inch half moons
4 tablespoons vegetable oil, divided
3/4 cup sour cream
1/2 cup cilantro, finely chopped, plus whole leaves for serving
Flaky sea salt and freshly ground black pepper

1
Place racks in top and center of oven; preheat to 425u00b0F. Finely grate 2 tsp. lime zest into a small bowl. Stir in cumin, chile powder, brown sugar, and 2 tsp. salt.
2
Toss brussels sprouts, onion, squash, 2 Tbsp. oil, and half of spiced salt on a rimmed baking sheet. Transfer to center rack in oven and roast 10 minutes. Toss and continue to roast until vegetables are browned and cooked through, 10-15 minutes more.
3
Meanwhile, rub pork tenderloins with remaining spiced salt and heat remaining 2 Tbsp. oil in a large skillet over medium-high. Sear pork on 3 sides until lightly browned, about 3 minutes per side. Turn tenderloins onto remaining side, then transfer skillet to top rack of oven. Roast pork until an instant-read thermometer inserted into thickest part registers 140u00b0F for medium-rare or 145u00b0F for medium, 8-10 minutes (temperature will rise by about 10u00b0F after cooking). Transfer pork to a cutting board and let rest 5 minutes before slicing.
4
Whisk sour cream, 2 tsp. lime juice, 1/2 cup cilantro, and remaining 1/4 tsp. salt in a small bowl. Spoon some sauce onto plates, then arrange pork over. Top with cilantro leaves, flakey sea salt, and pepper. Serve vegetables and lime wedges alongside.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 limes, 2 teaspoons ground cumin, 1 teaspoon ancho chile powder, 1 teaspoon brown sugar, and more.

Yes, Ancho Chile Pork Tenderloin With Brussels Sprouts And Squash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ancho Chile Pork Tenderloin With Brussels Sprouts And Squash

How did you like this recipe?

Frequently Asked Questions