Horseradish-Crusted Pork Tenderloin Recipe

Name: Horseradish-Crusted Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 425u00b0. 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
Reduce oven temperature to 400u00b0. 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
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
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.

585

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.

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

You need 12 ingredients. The key ingredients include: 1 1/4 pounds Brussels sprouts, 1 teaspoon cumin seeds, 2 teaspoons olive oil, plus extra for pan, 1/4 teaspoon salt, and more.

Yes, Horseradish-Crusted Pork Tenderloin 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.

Horseradish-Crusted Pork Tenderloin

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