Pan-fried Pork Tenderloin with Brussels Sprouts and Butternut Squash -

This pan-fried pork tenderloin is baked to perfection in 35 short minutes, topped with a simple but delicious maple-mustard sauce. Rounding out are tender, caramelized Brussels sprouts and sweet squash.

A pan dinner is an easy way to make a full meal in one go. Simply combine your meat (chicken, pork, beef, tofu, fish) with chopped vegetables that have the same cooking time on a lined baking sheet, toss with oil, salt, pepper, and any other seasonings you like, fill the pan. in the oven and wait for the timer to sound. dinner is ready.

Roast pork tenderloin is one of my ideal weeknight meats because it cooks quickly (35 minutes), is naturally tender, and its mild flavor means it can be paired with almost any flavoring. Even with just plain olive oil, salt and pepper, it’s great. But to add a little more flavor with minimal effort and mess, I like to mix pure maple syrup and spicy, grainy mustard and use it as a quick sauce for pulled pork. The pairing of maple and mustard is so good, especially for a fall/winter comforting meal. A note about the mustard.

Marinate the pork for extra flavor. Combine the pork and maple-mustard mixture in a gallon-sized plastic bag, squeeze as much air out of the bag as possible, and seal it. Turn the bag a few times to coat the pork on all sides. Refrigerate for 30 minutes and up to 24 hours. When ready to cook, remove the pork from the bag, discarding any remaining liquid.

Other pork recipes you might like:

Pork Tenderloin with Ah So Sauce

Pork tenderloin with honey, Dijon and apricot jams

Pork tenderloin with dry barbecue sauce

Pan-fried Pork Tenderloin with Brussels Sprouts and Butternut Squash

This pan pulled pork is baked to perfection in 35 short minutes, topped with a simple but flavorful maple-mustard sauce. Rounding out are tender, caramelized Brussels sprouts and sweet squash.

Course: Dinner, appetizer, main course

Keyword: butternut squash pizza , fall recipe , maple mustard dressing , maple mustard marinade , pork recipe , pork tenderloin , roasted brussels sprouts , skillet meal , pulled pork

Services: 6:00

Calories. 257:will you

1.5 to 2 lb pork tenderloin
2: cups brussels sprouts cut in half
1/2 large butternut squash peel and cut into 1-inch cubes
2: c.c olive oil
1 1/2 c.c spicy brown mustard (or Dijon)
4: c.c pure maple syrup

Marinate the pork for extra flavor. In a small bowl, mix mustard and maple syrup. Pour the maple-mustard mixture into a gallon-sized plastic bag, add the pork, squeeze as much air out of the bag as possible, and seal it. Turn the bag a few times to coat the pork on all sides. Refrigerate for 30 minutes and up to 24 hours, turning the bag occasionally. When ready to cook, remove the pork from the bag, discarding any remaining liquid.
Preheat oven to 425 degrees F. Line a large rimmed baking sheet with foil.
Spread the Brussels sprouts and squash on a baking sheet. Add oil and toss to coat vegetables evenly. Season them liberally with salt and pepper.
Move the vegetables to make room for the pork in the center of the pan and place the pork on the pan.
In a small bowl, mix mustard and maple syrup. Pour over pork, turning to coat both sides. (If you marinated the pork, simply place the marinated tenderloin on a baking sheet.)
Roast for about 35 minutes, until the internal temperature of the pork registers 145 degrees F on a thermometer. Transfer the pork to a cutting board and let rest for 5-10 minutes before slicing. Serve with Brussels sprouts and butternut squash.

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