1lbpork tenderloin, silverskin and visible fat removed
Salt and freshly ground pepper
2-3TablespoonsBalsamic Glaze, *see Note 1 below
10-12fresh Brussels sprouts, trimmed and halved *see Note 2 below for frozen
1Tablespoonextra virgin olive oil
Salt and freshly ground pepper
1/4cupdried cranberries
1/2apple, cored and sliced into wedges
2-3Tablespoonschopped pecans
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Instructions
Preheat oven to 425F. (regular bake setting/not fan assisted). Line a rimmed baking sheet with aluminum foil and grease lightly (optional, but makes for easy cleanup).
Trim the pork tenderloin of the silverskin and any visible fat. Season well with salt and freshly ground pepper. Place on one end of the prepared baking sheet, tucking the thin end of the pork tenderloin underneath, so that the tenderloin is roughly the same thickness from one end to the other (see Step-by-Step photos). Brush generously with Balsamic Glaze. Place in preheated oven and roast for 10 minutes.
Meanwhile, prepare the Brussels sprouts by trimming off the tough ends and removing the outer leaves. Cut in half from top to bottom. Place in a bowl and drizzle with olive oil and season with some salt and freshly ground pepper.Place the dried cranberries in a small bowl and cover with hot water. Let stand until needed.
After the pork has roasted for 10 minutes, remove from the oven. Pour the Brussels sprouts onto the baking sheet and re-arrange so that the cut side is facing down. Return to the oven and roast 10 minutes more. Remove from the oven and place the apple slices between the Brussels sprouts and scatter the pecans over-top. Brush a bit more Balsamic Glaze on the pork. Return to the oven and roast 8-10 minutes more.
Meanwhile, drain the cranberries and place into a medium bowl. Remove pan from the oven. Remove the Brussels sprouts, apple and pecans to the bowl with the cranberries and toss to combine. Check the temperature of the pork. You are aiming for about 145 F. internal temperature. If the pork is cooked, remove to a cutting board and let rest 3-4 minutes before slicing. If pork is not cooked, you can return to the oven for a few more minutes or until cooked.
Serve sliced pork with Brussels sprouts alongside. Drizzle with additional Balsamic Glaze.
Notes
I use store-bought bottled Balsamic Glaze (Nonna Pia's). You can find it easily in most stores, in with the balsamic vinegars. If you can't find or prefer, you can make your own balsamic glaze by combining regular balsamic vinegar with a bit of brown sugar and simmering until reduced and syrupy.
If you have frozen Brussels sprouts, you can still use them. Obviously, you can't cut them in half, so roast them whole for the same time as indicated for fresh sprouts.
You can use any type of apple, though a red-skinned apple seems to work best. Be sure to read the Ingredient and Cook's Notes above this Recipe Card, for more tips on making this recipe. You will also find Step-by-Step Photos there as well.