Pan-Seared Pork Tenderloin with Roasted Apples and Crispy Brussels Sprouts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Pork Tenderloin with Roasted Apples and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Pan-Seared Pork Tenderloin with Roasted Apples and Crispy Brussels Sprouts

Enjoy a vibrant plate of seared pork tenderloin perfectly browned on the outside and tender inside, paired with sweet roasted apples and crispy Brussels sprouts tossed with a hint of olive oil and herbs. This dish balances savory and sweet flavors for a satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

328kcal
Protein
31.3g
Fat
15g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Pork Tenderloin

1/2 medium Apple

1 cup Brussels Sprouts

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

2 sprigs Fresh Thyme

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Trim any excess fat from the pork tenderloin and pat dry with paper towels. Season with salt and pepper.

  • 3

    Heat a non-stick skillet over medium-high heat. Sear the pork tenderloin on all sides for about 2 minutes per side until a golden crust forms.

  • 4

    Transfer the seared pork to a baking dish and place in the oven. Roast for approximately 10-12 minutes, or until the internal temperature reaches 145°F.

  • 5

    While the pork is roasting, trim and halve the Brussels sprouts and slice the apple into wedges. In a bowl, toss the Brussels sprouts and apple slices with olive oil, salt, pepper, and a few thyme leaves.

  • 6

    Spread the Brussels sprouts and apples on a baking sheet and roast in the oven alongside the pork for about 12 minutes, or until the sprouts are crispy and the apples are tender.

  • 7

    Once done, remove everything from the oven. Let the pork rest for a few minutes before slicing.

  • 8

    Plate the sliced pork tenderloin with a generous serving of roasted apples and Brussels sprouts. Garnish with extra thyme if desired and serve warm.

Pan-Seared Pork Tenderloin with Roasted Apples and Crispy Brussels Sprouts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Pork Tenderloin with Roasted Apples and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Pan-Seared Pork Tenderloin with Roasted Apples and Crispy Brussels Sprouts

Enjoy a vibrant plate of seared pork tenderloin perfectly browned on the outside and tender inside, paired with sweet roasted apples and crispy Brussels sprouts tossed with a hint of olive oil and herbs. This dish balances savory and sweet flavors for a satisfying meal.

NUTRITION

328kcal
Protein
31.3g
Fat
15g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Pork Tenderloin

1/2 medium Apple

1 cup Brussels Sprouts

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

2 sprigs Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Trim any excess fat from the pork tenderloin and pat dry with paper towels. Season with salt and pepper.

  • 3

    Heat a non-stick skillet over medium-high heat. Sear the pork tenderloin on all sides for about 2 minutes per side until a golden crust forms.

  • 4

    Transfer the seared pork to a baking dish and place in the oven. Roast for approximately 10-12 minutes, or until the internal temperature reaches 145°F.

  • 5

    While the pork is roasting, trim and halve the Brussels sprouts and slice the apple into wedges. In a bowl, toss the Brussels sprouts and apple slices with olive oil, salt, pepper, and a few thyme leaves.

  • 6

    Spread the Brussels sprouts and apples on a baking sheet and roast in the oven alongside the pork for about 12 minutes, or until the sprouts are crispy and the apples are tender.

  • 7

    Once done, remove everything from the oven. Let the pork rest for a few minutes before slicing.

  • 8

    Plate the sliced pork tenderloin with a generous serving of roasted apples and Brussels sprouts. Garnish with extra thyme if desired and serve warm.