Roasted Pork Tenderloin with Brussel Sprouts

If you are looking for something new to cook for family gatherings or holidays, this roasted pork tenderloin with brussel sprouts is a good choice. It is delicious yet easy to prepare as your oven or electric roaster does most of the work for you! The pork and sprouts will cook to a tender delicacy and the aroma in your house will make everyone's mouth water!

Simple Ingredient List for Roasted Pork Tenderloin and Brussel Sprouts:

1. Choose a pork tenderloin that is large enough to feed your guests. You can also purchase two or more small ones.

2. I use frozen brussel sprouts because I usually make this in the winter and they are more easily found. You can use fresh ones and just precook them until they are about half way done before you roast them. Two or three bags will usually feed a hungry crowd.

3. You'll need enough melted butter to rub all over the tenderloins, and about a half a stick more to cook it in. You also need spices to marinade the loin. I use garlic, sage, onion powder, chives and sometimes Italian seasoning.

Preparing the Pork Tenderlion and Brussel Sprouts

Start with a thawed pork tenderloin the day before you plan to roast it. Lay the tenderloin on a sheet of foil. Rub it down with some slightly melted butter. Give it a good rub down with your favorite spices. Roll the pork loin up in the foil and allow it to sit in the refrigerator until you are ready to begin cooking it.

I use a large electric roast pan to cook the tenderloin and sprouts in. You can use a large oven roaster if you prefer. The electric roaster is handier if you need to take the food somewhere, or if you have other things you need the oven for.

Depending on the size of your tenderloin, it will take several hours to roast, so adjust your cooking time accordingly. Heat up the roaster and melt the butter in the bottom. Add the pork tenderloin and allow it to roast in the butter. Keep an eye on it at first so it does not stick or burn.

When the pork tenderloin has browned slightly, add enough hot water to cover it about half way. Schedule your time to roast according to the size of your tenderloin. About half way through the roasting process, dump in the two or three bags of frozen brussel sprouts. Stir them around so that they are covered with the juices from the tenderloin.

Finish the roasting time until the brussel sprouts are very tender. You can serve this right out of the roaster buffet style or you can arrange the pork tenderloin on the center of a large platter and spoon the roasted brussel sprouts around it, using a slotted spoon. To dress up the platter, sprinkle the roasted pork tenderloin and brussel sprouts with chives or parsley. Pour any remaining juices into a bowl and serve with the platter. Some people will enjoy adding more juice to their plate. It is great tasting sopped up with a piece of hot bread!