YOUR SOLIN GENERATED RECIPE
Cocoa-Rubbed Pork Tenderloin with Crispy Roasted Brussels Sprouts and Toasted Pecans
Savor the rich, unexpected flavors of cocoa-rubbed pork tenderloin paired with crispy roasted Brussels sprouts and a sprinkle of toasted pecans. This dish offers a delightful contrast between the savory, slightly bitter cocoa seasoning and the naturally sweet, caramelized sprouts, finished with a crunchy nutty accent.
INGREDIENTS
5 ounces Pork Tenderloin (cooked)
1 cup Brussels Sprouts (halved)
1 tablespoon Pecans (chopped)
1 teaspoon Cocoa Powder
2 teaspoons Olive Oil
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 425°F.
Pat the pork tenderloin dry with a paper towel. In a small bowl, mix the cocoa powder, a pinch of salt, and black pepper. Rub this mixture evenly all over the pork.
Heat a skillet over medium-high heat with 1 teaspoon of olive oil. Sear the pork tenderloin on all sides until browned, about 2-3 minutes per side.
While the pork sears, trim and halve the Brussels sprouts. Toss them in the remaining 1 teaspoon of olive oil, a pinch of salt, and a little black pepper.
Spread the Brussels sprouts on a baking sheet in a single layer. Roast in the preheated oven for about 15-20 minutes or until they are tender and edges are crispy.
Once the pork has been seared, transfer it to an oven-safe dish and place it in the oven; roast for an additional 10-12 minutes, or until the internal temperature reaches 145°F. Let the pork rest for a few minutes before slicing.
Plate slices of the pork tenderloin alongside the roasted Brussels sprouts and sprinkle the toasted pecans on top for added crunch. Serve warm.