Grilled Pork Tenderloin with Roasted Brussels Sprouts and Cauliflower

Lean pork tenderloin gets a simple rub of garlic, paprika, and thyme, then grilled until just cooked through and juicy. Alongside, Brussels sprouts and cauliflower florets roast in olive oil and black pepper until their edges go deep golden and caramelized. No added sugar, no sweetened sauces, just clean flavors and plenty of texture. The pork stays tender, the vegetables get crispy and nutty, and the whole plate comes together in under an hour.

By TasteBuds

Recipe details

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

Ingredients

  • 1½ lb pork tenderloin, trimmed of any silver skin
  • 4 cloves garlic
  • 1½ tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • ½ tsp black pepper, freshly ground
  • 3 tbsp olive oil, divided
  • 1 lb Brussels sprouts
  • 1 small head cauliflower (about 1 lb)
  • 2 sprigs fresh thyme (optional, for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Mince 4 cloves garlic.
  3. In a small bowl, combine the 4 cloves garlic, minced, 1½ tsp smoked paprika, 1 tsp dried thyme, 1 tsp kosher salt, ½ tsp black pepper, and 1 tbsp olive oil to form a paste.
  4. Pat 1½ lb pork tenderloin, trimmed dry with paper towels, then rub the spice paste all over the meat. Set aside.
  5. Trim the ends off 1 lb Brussels sprouts and halve them lengthwise.
  6. Cut 1 small head cauliflower (about 1 lb) into bite-sized florets.
  7. Line a large baking sheet with parchment paper. Toss the 1 lb Brussels sprouts, halved and 1 small head cauliflower florets with 2 tbsp olive oil, a pinch of kosher salt, and a good grind of black pepper. Spread them in a single layer.
  8. Roast the vegetables in the oven for 30 to 35 minutes, stirring halfway through, until the edges are deeply browned and caramelized. While they roast, get the grill going.
  9. Preheat your grill to medium-high heat (around 400°F or 200°C). If using charcoal, wait until the coals are covered with white ash and glowing.
  10. Oil the grill grates lightly with a paper towel dipped in oil and held with tongs.
  11. Place the 1½ lb pork tenderloin, rubbed with spice paste on the grill. Grill for 15 to 18 minutes, turning every 4 to 5 minutes to get grill marks on all sides, until the internal temperature reaches 145°F (63°C) on a meat thermometer inserted into the thickest part.
  12. Transfer the pork to a cutting board, tent loosely with foil, and let it rest for 5 minutes before slicing.
  13. Slice the pork into medallions and arrange on plates alongside the roasted Brussels sprouts and cauliflower. Garnish with 2 sprigs fresh thyme if you like.