ANCHO CHILE PORK TENDERLOIN WITH BRUSSELS SPROUTS AND SQUASH
An ancho chile rub serves double-duty in this dinner: it's the sweet and zesty rub for the tenderloin, and the seasoning for the roasted veg.
Provided by Anna Stockwell
Categories Lime Cumin Chile Pork Tenderloin Brussels Sprout Onion Squash Sour Cream Cilantro Wheat/Gluten-Free Fall Winter Roast
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place racks in top and center of oven; preheat to 425°F. Finely grate 2 tsp. lime zest into a small bowl. Stir in cumin, chile powder, brown sugar, and 2 tsp. salt.
- Toss brussels sprouts, onion, squash, 2 Tbsp. oil, and half of spiced salt on a rimmed baking sheet. Transfer to center rack in oven and roast 10 minutes. Toss and continue to roast until vegetables are browned and cooked through, 10-15 minutes more.
- Meanwhile, rub pork tenderloins with remaining spiced salt and heat remaining 2 Tbsp. oil in a large skillet over medium-high. Sear pork on 3 sides until lightly browned, about 3 minutes per side. Turn tenderloins onto remaining side, then transfer skillet to top rack of oven. Roast pork until an instant-read thermometer inserted into thickest part registers 140°F for medium-rare or 145°F for medium, 8-10 minutes (temperature will rise by about 10°F after cooking). Transfer pork to a cutting board and let rest 5 minutes before slicing.
- Whisk sour cream, 2 tsp. lime juice, 1/2 cup cilantro, and remaining 1/4 tsp. salt in a small bowl. Spoon some sauce onto plates, then arrange pork over. Top with cilantro leaves, flakey sea salt, and pepper. Serve vegetables and lime wedges alongside.
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Hnar Iskan
[email protected]Not my favorite, but still good.
A SalEk
[email protected]Great for a special occasion.
Rigo Robledo
[email protected]Delicious and flavorful.
The COMB
[email protected]Easy weeknight meal.
Afraz Afzal
[email protected]Would make again!
David Ogega
[email protected]Overall, I thought this dish was just okay. It wasn't bad, but it didn't wow me either.
khayyam khan
[email protected]This dish was a bit too time-consuming for me. I would recommend it for a special occasion, but not for a weeknight meal.
William Kootenay
[email protected]The pork tenderloin was a bit dry, but the brussels sprouts and squash were cooked perfectly.
Ladis Tensah
[email protected]I found the marinade for the pork tenderloin to be a bit bland. I would recommend adding some more spices or herbs to it.
Ali khan awan Ali khan awan
[email protected]The ancho chile pork tenderloin was a bit too spicy for my taste, but the brussels sprouts and squash were delicious.
June
[email protected]This dish was easy to make and turned out delicious. I would definitely recommend it to anyone looking for a flavorful and easy pork tenderloin recipe.
Elizabeth Griffin
[email protected]I love the combination of flavors in this dish. The ancho chile gives it a nice kick and the sweetness of the squash and brussels sprouts balances it out perfectly.
Paul Ikojo
[email protected]This was my first time cooking pork tenderloin and it came out perfectly! The ancho chile marinade gave it a wonderful flavor and the brussels sprouts and squash were the perfect sides.
Blessing Nyathi
[email protected]I substituted butternut squash for the kabocha squash and it turned out great! The flavors of the ancho chile and the pork were a perfect match.
ali zulfiqarh
[email protected]This ancho chile pork tenderloin was a hit with my family! The flavors were amazing and the pork was so tender and juicy. I will definitely be making this again.