This simple roasted pork tenderloin is rubbed with warm spices and finished with a sweet and tangy sauce for a dish that feels special without the extra effort. It comes together in 45 minutes, making it perfect for an easy weeknight dinner that still impresses.

Active time: 15 minutes | Total time: 45 minutes

Pork Tenderloin with Roasted Brussels Sprouts

Ingredients

• 2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1 lb (454g) pork tenderloin, trimmed
• 2 tbsp (30g) mango chutney or apricot preserves 
• 1 tbsp whole grain mustard 
• 1 tbsp water
• 1/2 cup (90g) uncooked pearled farro (about 1 cup cooked)
• 2 tsp olive oil
• 4 cups (360g) Brussels sprouts, trimmed and halved
   

Directions

Bring a pot of water to a boil and begin cooking the farro according to package directions.

While the farro cooks, preheat the oven to 400°F (204°C). In a small bowl, combine cumin, garlic powder, thyme, and salt; rub 2 tsp evenly over the pork. Stir chutney, mustard, and water into the remaining spice blend and set aside for serving.

Heat 1 tsp oil in a large 12-inch cast-iron or other ovenproof skillet over medium heat. Add the pork and cook for 2 minutes per side, or until browned. Toss Brussels sprouts with the remaining 1 tsp olive oil and add to the pan.

Transfer the skillet to the oven and bake for 15–20 minutes, or until a meat thermometer inserted into the thickest portion registers 145°F (63°C). If the Brussels sprouts are not yet tender, transfer the pork to a cutting board, cover loosely with foil, and continue roasting the sprouts for an additional 5 minutes or until tender.

Remove from the oven (use caution when handling the hot skillet; the handle will be very hot) and let the pork stand for 5 minutes. Slice the pork and return to the skillet; drizzle with the reserved chutney-mustard sauce and serve over cooked farro with the Brussels sprouts.

Serves: 4 | Serving Size: 3 ounces pork + 3 ounces Brussels sprouts + 1 tbsp sauce + 1/2 cup farro

Nutrition (per serving): Calories: 365; Total Fat: 8g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 60mg; Sodium: 423mg; Carbohydrate: 46g; Dietary Fiber: 12g; Sugar: 9g; Protein: 32g

Nutrition Bonus: Potassium: 608mg; Iron: 112%; Vitamin A: 34%; Vitamin C: 172%; Calcium: 32%

Originally published June 2026

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