Mustard Rubbed Pork Tenderloin with Brussel Sprouts
For All Stages of the ITG Diet Plan
Difficulty
Share this recipe
Ingredients
For 4 people (
)
Recipe
- 10 ounce(s) Quatered Brussel Sprouts
- 0.75 teaspoon(s) Sea Salt
- 0.75 teaspoon(s) Freshly Ground Black Pepper
- 1 Large Pork Tenderloin (butterflied)
- 2 tablespoon(s) Dijon Mustard
- 2 tablespoon(s) Olive Oil
- 0.5 cup(s) Chicken Broth (low sodium)
Mustard Rubbed Pork Tenderloin with Brussel Sprouts Directions
- In a medium pot fitted with a steamer, steam brussels sprouts 8 minutes.
- Sprinkle 1/2 teaspoon each salt and black pepper on pork and then spread with mustard. In a 12-inch skillet, warm 1 tablespoon olive oil over medium-high heat; add pork and cook 7 minutes. Turn and cook 6 minutes more; remove from pan and slice.
- Add chicken broth to pan and stir, scraping up brown bits; toss in brussels sprouts and heat for 1 minute.
- Serve and enjoy!
