Roast Pork with Brussels Sprouts and Potatoes
A quick one-pan dinner with juicy pork tenderloin, crispy Brussels sprouts, and golden potatoes, all roasted together with savory bacon bits.
- Total time
- 35 min
- Servings
- 4
- Calories
- 420
- Protein
- 35g
Ingredients
- 1 lb pork tenderloin
- 1 lb Brussels sprouts
- 1 lb baby potatoes
- 4 slices bacon
- 2 tbsp olive oil
- 1 tsp salt
Instructions
- 1
Preheat oven to 425°F. Cut the 1 lb baby potatoes in half and trim the 1 lb Brussels sprouts, halving any large ones. Chop the 4 bacon slices into small pieces.
- 2
On a large rimmed baking sheet, toss the potatoes, Brussels sprouts, and bacon with 2 tbsp olive oil and 1 tsp salt. Spread in a single layer.
- 3
Season the 1 lb pork tenderloin with a pinch of salt and pepper (if you have it). Nestle it among the vegetables on the sheet.
- 4
Roast for 20-25 minutes, until the pork reaches 145°F at the thickest part and the vegetables are tender and browned at the edges.
- 5
Let the pork rest for 5 minutes before slicing. Serve the pork with the roasted vegetables and any pan juices spooned over the top.
Tools you’ll need
- rimmed baking sheet
- chef's knife
- cutting board
- meat thermometer
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
