Spiced Pork Tenderloin with Butternut Squash and Brussels Sprouts

by becky
Created
From the cookbook America's Test Kitchen: More Meditteranean

Ingredients

  • 1 teaspoon ground coriander
  • 1 teaspoon ground paprika
  • 3/4 teaspoon plus 1/8 teaspoon table salt, divided
  • 1/4 teaspoon pepper, divided
  • 1 (1-pound) pork tenderloin, trimmed
  • 3 tablespoons extra-virgin olive oil, divided
  • 8 ounces brussels sprouts, trimmed and halved
  • 8 ounces butternut squash, peeled, seeded, and cut into 1-inch pieces
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon cider vinegar
  • 3/4 teaspoon Dijon mustard
  • 1/4 teaspoon brown sugar

Directions

  1. Adjust oven rack to middle position and heat oven to 475 degrees. Combine coriander, paprika, ¼ teaspoon salt, and ⅛ teaspoon pepper in small bowl. Pat tenderloin dry with paper towels and sprinkle with spice mixture.
  2. Heat 1 tablespoon oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Brown tenderloin on all sides, 6 to 8 minutes; transfer to plate.
  3. Off heat, add brussels sprouts, squash, garlic, 1 tablespoon oil, and ½ teaspoon salt to now-empty skillet and toss to combine. Place tenderloin on top of vegetables and roast until pork registers 145 degrees, 12 to 15 minutes.
  4. Using pot holder, remove skillet from oven. Transfer tenderloin to carving board, tent with aluminum foil, and let rest while brussels sprouts mixture finishes cooking. Being careful of hot skillet handle, gently stir brussels sprouts mixture and continue to roast until tender, about 10 minutes.
  5. Whisk parsley, vinegar, mustard, sugar, remaining ⅛ teaspoon salt, remaining ⅛ teaspoon pepper, and remaining 1 tablespoon oil together in large bowl. Transfer vegetables to bowl with vinaigrette and toss to combine. Season with salt and pepper to taste. Slice tenderloin ½ inch thick and serve with vegetables.