Roasted Pork Tenderloin with Dijon Breadcrumbs and Brussels Sprouts

Yields:
4
Prep Time:
25 mins
Total Time:
35 mins
These Panko breadcrumbs seasoned with Dijon and thyme instantly upgrade any type of meat, especially this juicy pork tenderloin.
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Ingredients
- 1 1/2 lb. pork tenderloin
- kosher salt
- Black pepper
- 1 1/2 Tbsp. smooth Dijon mustard, plus more for serving
- 1/2 cup panko breadcrumbs
- 2 tsp. thyme leaves
- 3 Tbsp. extra-virgin olive oil, divided
- 1 lb. Brussels sprouts, halved lengthwise (or quartered, if large)
Directions
- Step 1Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
- Step 2Place pork tenderloin in the center of a baking sheet. Season with salt and pepper and rub with Dijon. In a small bowl, stir together breadcrumbs and thyme and season with salt and pepper. Gently press breadcrumbs into surface of pork to cover completely. Drizzle with 1 tablespoon olive oil.
- Step 3Arrange Brussels sprouts on second baking sheet and drizzle with remaining 2 tablespoons olive oil. Season with salt and pepper, tossing gently to coat.
- Step 4Place both baking sheets in oven and roast until Brussels sprouts are golden brown, 20 minutes, and pork registers an internal temperature of 150 degrees F.
- Step 5Remove from oven and let pork rest 5 minutes. Slice and serve with Brussels sprouts and Dijon.
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