YOUR SOLIN GENERATED RECIPE
Cocoa-Rubbed Pork Tenderloin with Crispy Brussels Sprouts and Toasted Pecans
A savory twist on pork tenderloin featuring a rich cocoa rub that pairs beautifully with the natural sweetness of roasted Brussels sprouts and the nutty crunch of toasted pecans. Perfectly balanced to offer a satisfying dish with an enticing blend of flavors and textures.
INGREDIENTS
6 oz Pork Tenderloin
1 cup Brussels Sprouts (halved)
0.5 oz Pecans
1 tbsp Unsweetened Cocoa Powder
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Pat the pork tenderloin dry with a paper towel. In a small bowl, combine the unsweetened cocoa powder, salt, and pepper. Rub this cocoa mixture evenly over the pork tenderloin.
Heat a non-stick skillet over medium-high heat and add the olive oil. Sear the pork tenderloin on all sides until a golden crust forms, about 2-3 minutes per side.
Transfer the seared pork tenderloin to a baking dish and place in the preheated oven. Roast for about 15-20 minutes, or until the internal temperature reaches 145°F. Remove from the oven and let rest for 5 minutes before slicing.
While the pork rests, toss the halved Brussels sprouts with a pinch of salt and an optional drizzle of olive oil. Spread them out on a baking sheet and roast in the oven (or use a separate oven rack) for about 12-15 minutes until they are tender and crispy on the edges.
In a dry pan over medium heat, lightly toast the pecans for 2-3 minutes until fragrant. Be careful not to burn them.
Slice the pork tenderloin and serve alongside the crispy Brussels sprouts, then sprinkle toasted pecans over the top for added crunch and flavor.