Rich Cocoa-Rubbed Pork Tenderloin with Crispy Roasted Brussels Sprouts

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

Rich Cocoa-Rubbed Pork Tenderloin with Crispy Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Rich Cocoa-Rubbed Pork Tenderloin with Crispy Roasted Brussels Sprouts

Savor a uniquely flavored pork tenderloin enhanced with a rich cocoa rub that brings out deep, savory notes, perfectly paired with crispy roasted Brussels sprouts lightly drizzled with olive oil. This dish delivers an unexpected yet delightful twist on a classic dinner favorite.

Try 3 days free, then $12.99 / mo.

NUTRITION

399kcal
Protein
41.2g
Fat
20.5g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

6 ounces Pork Tenderloin

1 tablespoon Unsweetened Cocoa Powder

1.5 cups Brussels Sprouts

1 tablespoon Extra Virgin Olive Oil

Salt, to taste

Black Pepper, to taste

1 teaspoon Garlic Powder

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat dry the pork tenderloin and season evenly with salt, black pepper, and garlic powder.

  • 3

    Rub the pork tenderloin generously with unsweetened cocoa powder, ensuring an even coating on all sides.

  • 4

    Place the seasoned tenderloin on a baking sheet lined with parchment paper.

  • 5

    In a mixing bowl, toss the halved Brussels sprouts with extra virgin olive oil, a pinch of salt, and black pepper.

  • 6

    Spread the Brussels sprouts on another baking sheet in a single layer.

  • 7

    Roast both the pork tenderloin and Brussels sprouts in the oven. The pork should roast for about 20-25 minutes or until its internal temperature reaches 145°F. The Brussels sprouts will take approximately 18-20 minutes until they're crisp on the edges.

  • 8

    Once done, let the pork rest for a few minutes before slicing.

  • 9

    Plate slices of the cocoa-rubbed pork tenderloin alongside the crispy roasted Brussels sprouts and enjoy your nutritious, flavor-packed dinner.

Rich Cocoa-Rubbed Pork Tenderloin with Crispy Roasted Brussels Sprouts

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

Rich Cocoa-Rubbed Pork Tenderloin with Crispy Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Rich Cocoa-Rubbed Pork Tenderloin with Crispy Roasted Brussels Sprouts

Savor a uniquely flavored pork tenderloin enhanced with a rich cocoa rub that brings out deep, savory notes, perfectly paired with crispy roasted Brussels sprouts lightly drizzled with olive oil. This dish delivers an unexpected yet delightful twist on a classic dinner favorite.

NUTRITION

399kcal
Protein
41.2g
Fat
20.5g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

6 ounces Pork Tenderloin

1 tablespoon Unsweetened Cocoa Powder

1.5 cups Brussels Sprouts

1 tablespoon Extra Virgin Olive Oil

Salt, to taste

Black Pepper, to taste

1 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat dry the pork tenderloin and season evenly with salt, black pepper, and garlic powder.

  • 3

    Rub the pork tenderloin generously with unsweetened cocoa powder, ensuring an even coating on all sides.

  • 4

    Place the seasoned tenderloin on a baking sheet lined with parchment paper.

  • 5

    In a mixing bowl, toss the halved Brussels sprouts with extra virgin olive oil, a pinch of salt, and black pepper.

  • 6

    Spread the Brussels sprouts on another baking sheet in a single layer.

  • 7

    Roast both the pork tenderloin and Brussels sprouts in the oven. The pork should roast for about 20-25 minutes or until its internal temperature reaches 145°F. The Brussels sprouts will take approximately 18-20 minutes until they're crisp on the edges.

  • 8

    Once done, let the pork rest for a few minutes before slicing.

  • 9

    Plate slices of the cocoa-rubbed pork tenderloin alongside the crispy roasted Brussels sprouts and enjoy your nutritious, flavor-packed dinner.