Roasted Pork Tenderloin with Sticky Sweet and Savory Glaze and Roasted Brussels Sprouts

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

Roasted Pork Tenderloin with Sticky Sweet and Savory Glaze and Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Roasted Pork Tenderloin with Sticky Sweet and Savory Glaze and Roasted Brussels Sprouts

Savor tender, roasted pork tenderloin drizzled with a sticky, sweet and savory glaze, perfectly complemented by a side of crisp roasted Brussels sprouts. This dish delivers a balanced blend of flavors and textures, making it a delightful meal to satisfy your hunger while keeping your macros in check.

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NUTRITION

385kcal
Protein
39.8g
Fat
17.5g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

1 tbsp Hoisin Sauce

1 tsp Honey

1 tsp Soy Sauce

1/2 tsp Rice Vinegar

1 Garlic Clove

1/2 tsp Fresh Ginger

1/2 tbsp Olive Oil (for pork)

1 cup Brussels Sprouts

1 tsp Olive Oil (for Brussels sprouts)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together hoisin sauce, honey, soy sauce, rice vinegar, minced garlic, and grated ginger to form the glaze.

  • 3

    Pat the pork tenderloin dry. Rub it lightly with 1/2 tablespoon olive oil and season with a pinch of salt and pepper.

  • 4

    Place the pork tenderloin on a baking sheet. Roast in the oven for 20-25 minutes or until the internal temperature reaches 145°F.

  • 5

    During the last 5 minutes of roasting, brush the pork with the prepared glaze, allowing it to caramelize slightly.

  • 6

    While the pork roasts, toss the Brussels sprouts with 1 teaspoon olive oil, salt, and pepper on a separate baking sheet and roast for 15-20 minutes until tender and slightly crispy.

  • 7

    Once done, let the pork rest for 5 minutes before slicing. Serve slices of the tender pork with a side of roasted Brussels sprouts, drizzled with any extra glaze if desired.

Roasted Pork Tenderloin with Sticky Sweet and Savory Glaze and Roasted Brussels Sprouts

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

Roasted Pork Tenderloin with Sticky Sweet and Savory Glaze and Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Roasted Pork Tenderloin with Sticky Sweet and Savory Glaze and Roasted Brussels Sprouts

Savor tender, roasted pork tenderloin drizzled with a sticky, sweet and savory glaze, perfectly complemented by a side of crisp roasted Brussels sprouts. This dish delivers a balanced blend of flavors and textures, making it a delightful meal to satisfy your hunger while keeping your macros in check.

NUTRITION

385kcal
Protein
39.8g
Fat
17.5g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

1 tbsp Hoisin Sauce

1 tsp Honey

1 tsp Soy Sauce

1/2 tsp Rice Vinegar

1 Garlic Clove

1/2 tsp Fresh Ginger

1/2 tbsp Olive Oil (for pork)

1 cup Brussels Sprouts

1 tsp Olive Oil (for Brussels sprouts)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together hoisin sauce, honey, soy sauce, rice vinegar, minced garlic, and grated ginger to form the glaze.

  • 3

    Pat the pork tenderloin dry. Rub it lightly with 1/2 tablespoon olive oil and season with a pinch of salt and pepper.

  • 4

    Place the pork tenderloin on a baking sheet. Roast in the oven for 20-25 minutes or until the internal temperature reaches 145°F.

  • 5

    During the last 5 minutes of roasting, brush the pork with the prepared glaze, allowing it to caramelize slightly.

  • 6

    While the pork roasts, toss the Brussels sprouts with 1 teaspoon olive oil, salt, and pepper on a separate baking sheet and roast for 15-20 minutes until tender and slightly crispy.

  • 7

    Once done, let the pork rest for 5 minutes before slicing. Serve slices of the tender pork with a side of roasted Brussels sprouts, drizzled with any extra glaze if desired.