Mustard Rubbed Pork Tenderloin with Brussel Sprouts

For All Stages of the ITG Diet Plan

Category:  Main Dishes  - 


For 4 people ()


  • 10 ounce(s) Quatered Brussel Sprouts
  • 0.75 teaspoon(s) Sea Salt
  • 0.75 teaspoon(s) Freshly Ground Black Pepper
  • 1 Large Pork Tenderloin (butterflied)
  • 2 tablespoon(s) Dijon Mustard
  • 2 tablespoon(s) Olive Oil
  • 0.5 cup(s) Chicken Broth (low sodium)

Mustard Rubbed Pork Tenderloin with Brussel Sprouts Directions

  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.
  3. Add chicken broth to pan and stir, scraping up brown bits; toss in brussels sprouts and heat for 1 minute.
  4. Serve and enjoy!