Pork tenderloin is a chameleon capable of taking on a myriad of seasonings and sauces. The mild flavor of the meat lets the flavorful mustard rub truly shine. Roasting the pork tenderloin on top of the oranges gives the meat a citrusy, bright flavor that plays well with the mustard rub.
Mustard Rubbed Pork Tenderloin with Roast Oranges and Brussels Sprouts
Ingredients
- 2 tbsp grainy mustard
- 1 tbsp olive oil, plus 2 tsp, divided
- 1 tsp brown sugar
- 1 tsp smoked paprika
- 2 garlic cloves, minced
- 1 large orange, peeled and cut into rounds
- 1 (1 ¼ lb) pork tenderloin
- 1 lb brussel sprouts, trimmed and halved
- ½ tsp fennel seeds
Directions
1) In a medium bowl, stir together 2 tbsp grainy mustard, 1 tbsp olive oil, 1 tsp brown sugar, 1 tsp smoked paprika, 2 minced garlic cloves, 1 ½ tsp kosher salt, and ½ tsp ground black pepper.
2) Arrange orange rounds in the bottom of a Suvie pan. Pat pork tenderloin dry and rub mustard mixture all over pork. Place pork tenderloin on top of the orange rounds. Place pan in the top zone of Suvie.
3) Transfer brussel sprouts to a Suvie pan. Drizzle with 2 tsp olive oil and season with ½ tsp kosher salt, ¼ tsp ground black pepper, and ½ tsp fennel seeds. Stir to coat in seasonings. Place pan in the bottom zone of Suvie. → Hold the Tap to Scan tag to the logo on the appliance.
Suvie Cook Settings
Bottom Zone: Roast at 400°F for 30 minutes
Top Zone: Roast at 375°F for 30 minutes
4) Remove pans from Suvie. Transfer pork tenderloin to a cutting board, tent with foil, and let rest 5 minutes.
5) Divide orange segments between plates with brussel sprouts. Slice pork tenderloin into medallions and divide on top of the orange slices.
Chef’s Tip: When peeling the orange, try to remove as much of the pith as possible, which can intensify in bitterness after cooking.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 280, Total Fat 9g, Total Carbohydrates 14g, Total Sodium 750mg, Total Protein 35g.
