Grilled Pork Tenderloin with Roasted Brussels Sprouts and Cauliflower

Lean pork tenderloin gets a simple rub of garlic, paprika, and thyme, then grilled until tender and juicy. Brussels sprouts and cauliflower roast alongside until their edges caramelize and turn golden, tossed with just olive oil and black pepper. Clean, straightforward flavors that let the vegetables and meat shine.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
35 minutes
Total time
45 minutes

Ingredients

  • 1½ lb pork tenderloin, trimmed of silver skin
  • 4 cloves garlic, minced
  • 1½ tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp black pepper, freshly ground
  • 1 tsp kosher salt
  • 3 tbsp olive oil, divided
  • 1 lb Brussels sprouts, trimmed and halved
  • 1 small head cauliflower, cut into florets
  • ½ tsp black pepper, for vegetables
  • ½ tsp kosher salt, for vegetables

Instructions

  1. Preheat your grill to medium-high heat, around 400°F (200°C).
  2. Line a large rimmed baking sheet with parchment paper or aluminum foil.
  3. Trim 1½ lb (680 g) pork tenderloin of any silver skin using a sharp knife.
  4. Mince 4 cloves garlic.
  5. In a small bowl, combine 4 cloves garlic, minced, 1½ tsp (7.5 ml) smoked paprika, 1 tsp (5 ml) dried thyme, 1 tsp (5 ml) black pepper, 1 tsp (5 ml) kosher salt, and 1 tbsp (15 ml) olive oil. Mix to form a paste.
  6. Rub the garlic-spice paste all over 1½ lb (680 g) pork tenderloin, coating evenly.
  7. Trim and halve 1 lb (450 g) Brussels sprouts.
  8. Cut 1 small head cauliflower into bite-sized florets.
  9. Spread the 1 lb (450 g) Brussels sprouts, halved and 1 small head cauliflower, cut into florets on the prepared baking sheet. Drizzle with 2 tbsp (30 ml) olive oil, then sprinkle with ½ tsp (2.5 ml) kosher salt and ½ tsp (2.5 ml) black pepper. Toss to coat evenly.
  10. Preheat your oven to 425°F (220°C).
  11. Place the rubbed 1½ lb (680 g) pork tenderloin on the preheated grill. Grill for 12 to 15 minutes, turning every 3 to 4 minutes to char all sides evenly, until a meat thermometer reads 145°F (63°C) in the thickest part.
  12. While the pork is grilling, slide the baking sheet of vegetables into the preheated oven. Roast for 25 to 30 minutes, tossing halfway through, until the Brussels sprouts and cauliflower are deeply caramelized with crispy, golden-brown edges.
  13. Remove the pork from the grill and transfer to a cutting board. Let it rest for 5 minutes.
  14. Slice the rested 1½ lb (680 g) pork tenderloin into ½-inch medallions.
  15. Arrange the sliced pork on plates alongside the roasted Brussels sprouts and cauliflower.