My husband really liked the slightly sweet and spicy flavor of the spices that flavor both the meat and vegetables in this easy, one pan meal. Brown sugar, cinnamon, and chili powder mix with a bit of melted butter which made even the leftovers delicious. Thanks to Deb Clark at bowl-me-over.com for a lovely meal!
1/2 cup brown sugar
2 tsp. chili powder
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. garlic powder
2 medium sweet potatoes, peeled and diced into 1-inch cubes
2 cups brussels sprouts cleaned; large ones sliced in half
3 Tbs. butter, melted
1 1/4 pound pork tenderloin
Preheat oven to 375 degrees. Peel the potatoes and dice into 1 inch dice. Clean the brussels sprouts, remove any brown leaves and slice off the tip. For larger ones, slice them in half. Add the vegetables to a large bowl.
In a small saucepan melt the butter and mix together the spices. Pour the butter over the vegetables and add half the spice mix. Stir to combine. Spread the vegetables onto a rimmed baking sheet in one even layer. Place in the preheated oven for 15 minutes.
Sprinkle the pork with the remaining spice mix. Set aside.
After 15 minutes, remove the vegetables from the oven and spread them to the edges. Place pork in the middle and return to the oven for an additional 15 minutes. Remove from the oven and check the temperature with an instant read thermometer. The pork is done when the internal temperature reaches 145 degrees. Cover loosely with foil and allow to rest for 5-10 minutes; slice pork and serve. Serves 4.
{ 2 comments… read them below or add one }
Your recipes look very good. I am going to try spicy sheet pan chicken with sweet potatoes and kale tonight
Thanks Nan!