Pork Tenderloin with Brussels Sprouts and Butternut Squash
The Pork Tenderloin with Brussels Sprouts and Butternut Squash offers a delightful medley of savory and sweet flavors. The succulent pork loin is coated in a zesty blend of spicy brown mustard and rich maple syrup, creating a harmonious marriage of tangy and sweet. Paired with tender Brussels sprouts and hearty chunks of butternut squash, all roasted to perfection, this dish provides a satisfying combination of earthy, roasted notes with a hint of fiery warmth from the mustard.
1 ½ lb Rastelli’s Pork Loin
2 cups Brussels Sprouts, cut in half
½ large Butternut Squash, peeled and cut into 1-inch cubes
2 tbsp Olive Oil
1 ½ tbsp Spicy Brown Mustard (or Dijon)
4 tbsp Pure Maple Syrup
Optional: Marinate the pork for extra flavor. In a small bowl, stir together the mustard and maple syrup. Pour the maple-mustard mixture into a gallon-sized plastic bag, add the pork, press as much air out of the bag as you can, and seal it. Turn the bag a few times to coat the pork on all sides. Refrigerate for 30 minutes and up to 24 hours, turning the bag over occasionally. When you’re ready to cook, remove the pork from the bag, discarding the remaining liquid.
Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with foil.
Scatter the brussels sprouts and squash on the baking sheet. Add the oil and toss to evenly coat the veggies. Season them liberally with salt and pepper.
Move the veggies to make space for the pork in the center of the sheet pan and place the pork on the pan.
In a small bowl, stir together the mustard and maple syrup. Pour over the pork, turning it over to coat both sides. (If you've marinated the pork, simply place the marinated tenderloin on the baking sheet.)
Roast for about 35 minutes, until the internal temperature of the pork registers 145 degrees F on a thermometer. Transfer the pork to a cutting board and let rest for 5 to 10 minutes before slicing. Serve with the brussels sprouts and butternut squash.