Baked Pork Tenderloin with Rosemary, Roasted Brussels Sprouts, and Quinoa

A kidney-friendly plate that proves you don't need salt to get big flavor. Fresh rosemary and cracked black pepper perfume the lean pork while it roasts, Brussels sprouts caramelize to sweet and crispy, and quinoa soaks up the pan juices. Everything comes together in about an hour, and the house smells amazing.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
45 minutes
Total time
1 hour

Ingredients

  • 1½ lb pork tenderloin, trimmed of silver skin
  • 2 tbsp fresh rosemary, finely chopped
  • 4 cloves garlic, minced
  • 1 tsp black pepper, freshly cracked
  • 3 tbsp olive oil, divided
  • 1 lb Brussels sprouts, trimmed and halved
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 medium lemon, cut into wedges (for serving)

Instructions

  1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer until the water runs clear, about 30 seconds.
  2. Bring 2 cups water to a boil in a medium saucepan over high heat. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes.
  3. While the quinoa simmers, trim and halve 1 lb Brussels sprouts. Cut off the stem ends and slice each sprout in half through the core.
  4. Finely chop 2 tbsp fresh rosemary and mince 4 cloves garlic.
  5. In a small bowl, combine the chopped rosemary, minced garlic, 1 tsp freshly cracked black pepper, and 2 tbsp olive oil. Stir into a paste.
  6. Preheat oven to 425°F (220°C).
  7. Pat 1½ lb pork tenderloin dry with paper towels. Rub the rosemary-garlic paste all over the pork, coating it evenly.
  8. Place the pork on one half of a rimmed baking sheet. On the other half, spread the halved Brussels sprouts in a single layer. Drizzle the sprouts with 1 tbsp olive oil and toss to coat.
  9. Roast for 25 minutes, flipping the Brussels sprouts halfway through, until the pork reaches an internal temperature of 145°F (63°C) and the sprouts are golden and crispy at the edges.
  10. Remove the baking sheet from the oven. Tent the pork loosely with aluminum foil and let it rest for 5 minutes.
  11. While the pork rests, remove the quinoa from heat and let it sit, covered, for 5 minutes. Then fluff with a fork.
  12. Slice the pork tenderloin into medallions. Divide the quinoa among four plates, top with sliced pork and roasted Brussels sprouts. Serve with 1 medium lemon, cut into wedges for squeezing over the pork.