Mustard Rubbed Pork Tenderloin with Brussels Sprouts

Mustard Rubbed Pork Tenderloin with Brussels Sprouts (great for all phases)


10 ounces brussels sprouts, quartered

3/4 teaspoon salt

3/4 teaspoon freshly ground black pepper

1 large pork tenderloin (about 1 1/4 pounds), butterflied

2 tablespoons Dijon mustard

2 tablespoons olive oil

1/2 cup low sodium chicken broth


1. In a medium pot fitted with a steamer, steam brussels sprouts 8 minutes.

2. Sprinkle 1/2 teaspoon each salt and black pepper on pork and then spread with mustard. In a 12-inch skillet, warm 1 tablespoon olive oil over medium-high heat; add pork and cook 7 minutes. Turn and cook 6 minutes more; remove from pan and slice. Add chicken broth to pan and stir, scraping up brown bits; toss in brussels sprouts and heat for 1 minute.

3. Serve and enjoy!

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