Today, I’m sharing with you an easy weeknight dinner that packs some great flavor AND its healthy! Yes, I said flavor in a pork tenderloin – it can happen! As always, my measurements are estimates bc I don’t measure when I’m cooking – it’s just who I am!
Pork Tenderloin (I get the 2-pack)
4 cups brussel sprouts – halved
2 tbs olive oil
1 lemon, squeezed
1 tsp salt
2 cups mushrooms, sliced
2 cups barley, prepared per package directions
2 cups fresh cilantro
4 cloves garlic
1/2 cup red wine vinegar
1/3 cup olive oil
1 tsp chili powder
1 tsp salt
1 tsp black pepper
To make the marinade, combine all of the ingredients in a blender or food processor and puree until smooth. In ziploc bag, pour marinade over pork and let marinate for as long as you can – at least an hour tho.
Preheat oven to 400.
Toss brussel sprouts in lemon juice, 1tbs olive oil and salt. Spread on baking sheet and cook for about 30-35 minutes, or until browned and cooked through.
In a saute pan, heat 1tbs olive oil over med-high heat. Add mushrooms and saute until cooked through. I season these with whatever I grab – garlic, oregano, a dash of cayenne. Experiment and have fun with seasoning!
Heat grill – med-high heat and sear pork tenderloin on all sides. Reduce heat to med-low and cook until desired doneness – I like my pork medium/medium-well. Let sit for about 10 minutes before slicing.
Serve pork over barley, sprouts on the side and spoon mushrooms over pork. Its SO freakin good! The boys like to sprinkle some locatelli on top of theirs as well.
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