Smart Rosemary Double Pork Tenderloin
with Apricot-Mustard Vinaigrette, Apples and Roasted Brussels Sprouts
Tonight's hearty salad with apples and roasted Brussels sprouts are dressed with an apricot and mustard vinaigrette and topped with rosemary-coated pork tenderloin. A sprinkling of crunchy seeds completes a hearty salad that's perfect for any time of the year!
680 g
Pork Tenderloin
1 sprig
Rosemary
1 tsp
Garlic Salt
113 g
Baby Spinach
1 unit(s)
Gala Apple
2 tbsp
Apricot Spread
2 tbsp
White Wine Vinegar
()
2 tbsp
Whole Grain Mustard
()
170 g
Brussels Sprouts
3 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Halve Brussels sprouts (if larger, quarter them).Strip rosemary leaves from stems, then finely chop.Heat a large non-stick pan over medium heat.Pat pork tenderloin dry with paper towels, then, if applicable, evenly halve pork crosswise. Season with pepper and garlic salt.
When the pan is hot, add 1 tbsp (1 1/2 tbsp) oil, then pork. Sear, turning occasionally, until golden-brown, 5-7 min. Transfer pork to a parchment-lined baking sheet. Spread half the mustard over all sides, then sprinkle rosemary all over.Roast in the top of the oven until cooked through, 15-18 min.**Transfer pork to a cutting board to rest for 3-5 min.
While pork sears, add Brussels sprouts and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven, stirring halfway through, until Brussels sprouts are tender and crisp around the edges, 18-20 min.
Meanwhile, add vinegar, apricot spread, remaining mustard and 1 1/2 tbsp (3 tbsp) oil to a small bowl. Season with salt and pepper, to taste, then whisk to combine.
When pork is almost done, core, then cut apple into 1/2-inch pieces.Add apples, spinach and Brussels sprouts to a large bowl. Drizzle half the vinaigrette over top, then toss to coat.
Thinly slice pork.Divide salad between plates. Top with pork. Drizzle remaining vinaigrette over top.
