Ancho Chile Pork Tenderloin with Brussels Sprouts and Squash

Ingeredients:

2 limes
2 teaspoons ground cumin
1 teaspoon ancho chile powder
1 teaspoon brown sugar
2 1/4 teaspoons kosher salt, divided
2 pork tenderloins (about 1 pound each)
1 1/2 pounds brussels sprouts, trimmed, quartered
1 large red onion, halved, cut into 1/2-inch-thick wedges
1 delicata squash, halved lengthwise, seeded, sliced into 1/4-inch half moons
4 tablespoons vegetable oil, divided
3/4 cup sour cream
1/2 cup cilantro, finely chopped, plus whole leaves for serving
Flaky sea salt and freshly ground black pepper

Instructions:

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.

Recipe Card

Ancho Chile Pork Tenderloin with Brussels Sprouts and Squash

Course dinner
Cuisine American

Ingredients
  

  • 2 limes
  • 2 teaspoons ground cumin
  • 1 teaspoon ancho chile powder
  • 1 teaspoon brown sugar
  • 2 1/4 teaspoons kosher salt divided
  • 2 pork tenderloins about 1 pound each
  • 1 1/2 pounds brussels sprouts trimmed, quartered
  • 1 large red onion halved, cut into 1/2-inch-thick wedges
  • 1 delicata squash halved lengthwise, seeded, sliced into 1/4-inch half moons
  • 4 tablespoons vegetable oil divided
  • 3/4 cup sour cream
  • 1/2 cup cilantro finely chopped, plus whole leaves for serving
  • Flaky sea salt and freshly ground black pepper

Instructions
 

  • 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.
Keyword Ancho Chile Pork Tenderloin with Brussels Sprouts and Squash
  • Malva Pudding

    Malva Pudding

    Malva pudding is a popular South African delicacy recognized for its sweet, spongy texture and caramelized crust. It is usually served warm with custard or ice cream. Malva Pudding’s charm resides in the sauce, which is poured over the cooked cake and soaks in to create a delightfully moist dessert. Here’s how you create it:…


  • Beef Veggie Stew

    Beef Veggie Stew

    Beef and vegetable stew is a substantial, warming meal ideal for chilly weather. It blends delicate beef pieces with a variety of veggies in a thick and delicious broth. This one-pot supper is both healthful and filling, and it gets even better as the flavors combine over time. Here’s how you create it: Ingredients Instructions…


  • Freshly Baked Dinner Rolls

    Freshly Baked Dinner Rolls

    Who can resist soft dinner rolls straight from the oven? These dinner rolls come up fluffy and golden, with a tinge of sweetness. Brush heated buns with melted butter right before serving. Ingredients Instructions 1. Activate the Yeast: 2. Mix the Dough: 3. Knead the Dough: 4. First Rise: 5. Shape the Rolls: 6. Second…


Leave a Comment

Rate This Recipe!