One-pan meals are the bomb. Add pork and brussels sprouts and you’ve got a hit!
Seriously, like can it get better than only having to clean one pan?!
Well, maybe if there were no pans…
Anyway, as most of you know, I’ve been living back at my mom’s house as I wait to move into my new place, so I feel like I’ve been freakin’ cleaning after every dang meal.
So, needless to say, the one pan situation is thriving right now.
And this one pan pork and brussels sprouts is so simple to boot, you really can’t beat it!
Marinate a pork tenderloin in the marinade of your choice. I typically use a good oil-based Italian dressing (with a little cayenne of course).
Vic Trick: You can really use any flavor pork tenderloin for this recipe. They make some awesome pre-packaged ones at the store!
Preheat oven to 425°.
Heat a tbsp of oil in a large skillet over high heat then add the tenderloin.
Get a hard sear on the tenderloin on ALL SIDES. This includes the short ends! About 2-3 minutes per side.
Add the brussels sprouts to the pan, surrounding the tenderloin, sprinkle with salt & pepper, and sauté until browned, about 4 minutes.
Place the tenderloin in the oven and cook for 10 minutes, then toss the brussels and flip the tenderloin.
Place back into the oven and cook until the internal temperature reads 145°. It took mine about 8 more minutes.
Vic Trick: Yet another reason to GET A MEAT THERMOMETER!!! This is the one I use: Amazon Meat Thermometer
Remove from the oven, give the brussels another toss and let the meat rest for 5 minutes.
Then remove to a cutting board, cut into slices, and place back into the pan to toss with the brussels and all the yummy juices.
And that’s it! One Pan Pork & Brussels Sprouts is served!
As always, PLEASE let me know what you think in the comments/tag me on Insta!
Vic’s Tricks To…One-Pan Pork & Brussels Sprouts
Ingredients
- 1 pork tenderloin (usually about 1 lb)
- 1/2 cup Italian dressing (omit if using a pre-marinated/seasoned tenderloin)
- 1 lb brussels sprouts, halved
- Pinch salt & pepper
Instructions
- Marinade the tenderloin in the dressing at least 2 hours and up to 24 hours ahead of time.
- Preheat oven to 425°.
- Heat a tbsp of oil in a large skillet over high heat then add the tenderloin, searing on ALL sides (even the ends!). About 2 minutes per side.
- Add the brussels sprouts to the pan, surrounding the tenderloin, sprinkle with salt & pepper, and sauté until browned, about 4 minutes.
- Place the tenderloin in the oven and cook for 10 minutes, then toss the brussels and flip the tenderloin. Place back into the oven and cook until the internal temperature reads 145°. It took mine about 8 more minutes.
- Remove from the oven, give the brussels another toss, let the meat rest for 5 minutes, then slice and add back into the pan to soak up the juices.
- Enjoy!!!!
Happy Eating!
