Salsa Verde Pork Tenderloin with Roasted Brussels Sprouts

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Roasted pork tenderloin glazed with a tangy, fresh salsa verde served alongside caramelized Brussels sprouts for a hearty Whole30 dinner. This mexican-inspired whole30 (gluten free) ready in about 45 minutes blends pork tenderloin, halved Brussels sprouts, divided olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Cook: 30 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 lb halved Brussels sprouts with 2 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp black pepper. Spread on a rimmed baking sheet and roast for 20-25 minutes until caramelized and tender, stirring once halfway.
  2. Step 2: While sprouts roast, prepare salsa verde by blending 5 quartered tomatillos, 1 small chopped jalapeño (seeded for less heat), 1/2 cup packed cilantro leaves, 2 tbsp lime juice, and 3 minced garlic cloves in a food processor until smooth.
  3. Step 3: Pat dry 1.5 lbs pork tenderloin and season all over with 1/2 tsp sea salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in oven-safe skillet over medium-high heat.
  4. Step 4: Sear pork tenderloin for 2-3 minutes per side until browned. Remove skillet from heat and brush pork generously with half the salsa verde.
  5. Step 5: Transfer skillet to oven and roast pork for 15-18 minutes until internal temperature reaches 145°F. Remove from oven and brush with remaining salsa verde.
  6. Step 6: Slice pork and serve alongside roasted Brussels sprouts for a vibrant Whole30 meal.

Frequently asked questions

How long does Salsa Verde Pork Tenderloin with Roasted Brussels Sprouts take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Salsa Verde Pork Tenderloin with Roasted Brussels Sprouts?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Salsa Verde Pork Tenderloin with Roasted Brussels Sprouts?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Salsa Verde Pork Tenderloin with Roasted Brussels Sprouts for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Salsa Verde Pork Tenderloin with Roasted Brussels Sprouts whole30?

Yes — this recipe is tagged whole30, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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