Panko Crusted Pork Tenderloin with Balsamic Honey Brussels Sprouts

By kathya5084

Ingredients

• 3 pounds of pork tenderloin
• kosher salt
• ground black pepper
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 1/2 teaspoon garlic powder
• 3/4 cup panko breadcrumbs (I use Kikkoman)
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• olive oil spray
• Brussels Sprouts
• 1-1/2 pounds Brussels sprouts, halved, stems and ragged outer leaves removed
• 1 1/2 tablespoons extra virgin olive oil
• 1 teaspoon honey
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon kosher or coarse sea salt

Details

Servings 6
Preparation time 35mins
Cooking time 240mins

Preparation

Step 1

If you have some Brussels sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.
Two to three hours ahead of time, combine honey, mustard, garlic powder, salt and pepper. Coat the tenderloins with the mixture. Place in plastic wrap and twist the ends until it looks like a sausage. Refrigerate.
Let the tenderloins come to room temperature (about 1 hour)
Preheat oven to 400 degrees F.
Line two baking sheets with aluminum foil and place the tenderloins on one of the baking sheets.
In a small bowl, stir together breadcrumbs, parsley and thyme. Gently press breadcrumbs into surface of pork to cover completely.
Lightly spray with olive oil.
In a large bowl mix olive oil, honey, balsamic vinegar, salt and pepper. Add the sprouts and toss to combine.
Transfer the sprouts to a baking sheet and place each sprout flat side down.
Place both baking sheets in oven and roast until Brussels sprouts are golden brown, 20 to 25 minutes, and pork registers an internal temperature of 158 degrees F.
Remove from the oven and let the pork rest 5 minutes. Slice and serve with the Brussels sprouts.
Calories:
Tenderloin as prepared 47 per ounce
Brussels Sprouts 82 per 1/6th serving