Pan-Seared Pork Tenderloin with Roasted Brussels Sprouts

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork tenderloin pan-seared to perfection and paired with caramelized roasted Brussels sprouts for a wholesome Whole30 meal. This American-inspired pork recipe (whole30, gluten free), ready in about 45 minutes, pairs pork tenderloin, Brussels sprouts, halved, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 pound halved Brussels sprouts with 2 tablespoons extra virgin olive oil, 1 teaspoon sea salt, and 1/2 teaspoon black pepper. Spread on a baking sheet and roast for 20-25 minutes until golden brown and crisp on edges.
  2. Step 2: While sprouts roast, pat 1 pound pork tenderloin dry and season with 1/2 teaspoon sea salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder.
  3. Step 3: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat. Add the pork tenderloin and sear for 4-5 minutes on each side until well browned.
  4. Step 4: Reduce heat to medium, cover skillet, and cook pork for an additional 8-10 minutes, turning occasionally, until internal temperature reaches 145°F.
  5. Step 5: Remove pork from skillet and let rest for 5 minutes before slicing. Serve sliced pork alongside the roasted Brussels sprouts.

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