This meal looks like it means business.
Beautiful roast pork tenderloin with brussel sprouts reminds me of Sunday dinners when we would have a big roast dinner that would spend all afternoon cooking in the oven.
Luckily this meal can be made any night of the week, requires little
prep time and is impressive enough to stand up to Sunday roast and serve
Ingredients for Pork Tenderloin
1 clove garlic, minced
1 tsp salt
1 tsp dried sage
1/4 tsp black pepper
1 tbsp olive oil
1 pork tenderloin
Preheat oven to 500F
In a small bowl combine garlic, salt, sage, pepper and olive oil. On a clean cutting board spread out mix in a circle then take the pork tenderloin and roll it in the sage and garlic mix to coat it, rubbing it in well. Find the smallest pan that will hold the pork, grease it and place the coated pork in it.
Roast for 10 minutes, take out and flip the pork over and roast for 8 minutes more. When done, take pork out of pan and on to board or plate and cover with tin foil and let it rest 10 minutes to redistribute the juices. Slice and serve along side brussel sprouts!
For a simple sauce: Add a tablespoon or so of water to the pan the pork cooked in and scrape the brown bits off the bottom. Serve sauce over pork.
Ingriedents for Simple Brussel Sprouts:
10-15 brussel sprouts (for 2-3 people)
1 clove garlic minced
1 tbsp olive oil
Slice the bottoms off brussel sprouts and cut in half lengthwise.
Parboil the brussel sprouts for 3 minutes in salted boiling water. Right before the 3 minutes is up, heat up olive oil in a skillet. Drain sprouts and add to skillet, add the garlic as well. Saute together for 3-4 minutes on medium-high heat until cooked through.