Amaze family and friends with this simple roasted pork tenderloin rubbed with spices and drizzled with a sweet and tangy sauce.
- 2 teaspoons ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1 (1-pound or 450 grams) pork tenderloin, trimmed
- 2 tablespoons hot or mild mango chutney or apricot preserves (certified gluten-free if necessary)
- 1 tablespoon whole grain mustard (certified gluten-free if necessary)
- 1 tablespoon water
- 2 teaspoons olive oil
- 1 pound (350 grams) small fresh Brussels sprouts, trimmed and halved
Preheat oven to 400°F (204°C). Combine cumin, garlic powder, thyme, and salt in a small bowl; rub 2 teaspoons evenly over pork. Stir chutney, mustard, and water into remaining spice blend; set aside.
Heat 1 teaspoon oil in a large 12-inch cast iron or other ovenproof skillet over medium heat. Add pork tenderloin; cook 2 minutes on each side or until browned. Toss Brussels sprouts in remaining 1 teaspoon olive oil and add to pan.
Bake 15 to 20 minutes or until a meat thermometer inserted into the thickest portion registers 145°F or 63°C (slightly pink). Remove from oven; let stand 5 minutes. Slice pork and return to skillet; drizzle with reserved chutney-mustard sauce and serve.
Note: If pork is done before sprouts are tender (especially if large), transfer the meat to a cutting board and cover with foil. Roast sprouts 5 additional minutes or until tender.