Herb Roasted Pork Tenderloin

Roasted Pork Tenderloin w/ Brussel Sprouts and Apples &
Herb Jasmine Rice

Portion Size: Pork 4-5 ounces, 4 ounces vegetables, 3 ounces starch


INGREDIENTS:

4-5 ounces Pork Tenderloin
3 ounces Brussel Sprouts
1 each Apple (large dice)
1 ½ ounce Red Onion (large dice)
1 Tbs. Garlic (thinly sliced)
1 ½ ounces Cherry Tomatoes (cut in 1/2 )
3 ounces Jasmine Rice
2 ounce Fresh Basil
2 ounce Italian Parsley
2 ounce Fresh Thyme
1 each Lemon (zested)
1 tbs Dijon Mustard
2 Tbs. Olive Oil
1 Tbs. Balsamic Vinegar

METHOD:

Marinate the pork with ½ of the fresh herbs, mustard, and lemon zest. Allow the pork to marinade for a minimum of 1 hour (24 hours is ideal).

Preheat the oven to 375 degrees.

Preheat a sauté pan with 1 tbs. of olive oil, season the pork with s + p. Sear the pork on one side. After about 4-5 minutes flip the pork and place the pan in the oven. The pork should cook for a total time of 10-12 minutes depending on the size. Remove from the oven and allow the pork to rest.

In a small sauce pot place 6 ounces of water and the rice. Allow the water to come to a boil and then reduce the heat to a simmer. Cover and allow the rice to cook for 8-10 minutes. You can check the rice fro consistency and add a touch more water if needed. Make sure the rice simmers.

Clean the brussel sprouts of any excess leaves and cut them into quarters lengthwise. Blanch the sprouts in boiling water for about 5 minutes or until tender. Once cooked place the sprouts into an ice bath to stop the cooking process. Preheat a sauté pan with 1 tbs. of oil and sauté the garlic and onions. Then add the apples until tender. Season each ingredient as you add them to the pan. Next you will add the tomatoes and sprouts and cook them with the balsamic vinegar.