Ancho Chile Pork Tenderloin With Brussels Sprouts And Squash

1. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.