The recipe Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout

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Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout recipe is a Dinner meal that takes 25 minutes to make. If you enjoy for Dinner, you will like Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout!

Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout

Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout Recipe
Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout

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What Course Is Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout?

Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout is for Dinner.


How Long Does Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout Recipe Take To Prepare?

Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout takes 5 minutes to prepare.


How Long Does Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout Recipe Take To Cook?

Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout takes 25 minutes to cook.


How Many Servings Does Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout Recipe Make?

Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout makes 1 servings.


What Are The Ingredients For Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout Recipe?

The ingredients for Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout are:

10 ounces brussels sprouts, quartered
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 large pork tenderloin (about 1 1/4 pounds), butterflied
2 tablespoons Dijon mustard
2 tablespoons olive oil
1/4 cup white wine
1/4 cup chicken broth
1/2 cup diced pancetta or bacon
1 small yellow onion, thinly sliced
1/4 cup dried cherries
1 tablespoon chopped sage leaves


How Do I Make Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout?

Here is how you make Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout:

1. In a medium pot fitted with a steamer, steam brussels sprouts 8 minutes.2. Sprinkle 1/2 teaspoon each salt and black pepper on pork and then spread with mustard. In a 12-inch skillet, warm 1 tablespoon olive oil over medium-high heat; add pork and cook 7 minutes. Turn and cook 6 minutes more; remove from pan and slice. Add wine and chicken broth to pan and stir, scraping up brown bits; set aside and keep warm.3. Warm remaining olive oil in a small saute pan over medium-high heat. Add pancetta or bacon and saute until brown, stirring occasionally, about 3 minutes. Reduce heat to medium and add onion; cook until translucent, 5 minutes. Add cherries, sage, and brussels sprouts; cook 3 minutes more. Season with remaining salt and black pepper.4. On a platter, arrange pork and vegetables; drizzle with sauce. Serve.Serving Size: 4 servingsNumber of Servings: 1Recipe submitted by SparkPeople user GURNXTDOOR04.


What's The Nutritional Info For Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout?

The nutritional information for Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout is:

  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,795.3
  • Total Fat: 88.0 g
  • Cholesterol: 473.0 mg
  • Sodium: 1,477.0 mg
  • Total Carbs: 57.2 g
  • Dietary Fiber: 11.0 g
  • Protein: 180.7 g

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