DiabeticRecipesMy Box 0
Recipes / Dinners
Pork Tenderloin with Roasted Brussels Sprouts11gNET CARBS
In the test kitchen

Pork Tenderloin with Roasted Brussels Sprouts

Garlic Dijon and herb rubbed pork tenderloin roasted with caramelized Brussels sprouts and a splash of balsamic.

Prep15 min
Cook30 min
Oven425°F
Makes4 servings
Servingabout 4 oz pork plus 1 cup Brussels sprouts
4x6 recipe cardJump to recipe

Ingredients

Brussels sprouts

  • 1 1/2 lb Brussels sprouts, trimmed and halved
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp balsamic vinegar

Pork

  • 1 pork tenderloin (about 1 1/4 lb), silver skin trimmed
  • 1 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp dried rosemary, crushed
  • 1 tsp dried thyme
  • 3/4 tsp salt
  • 1/4 tsp black pepper

Directions

  1. Heat the oven to 425°F. Line a large rimmed baking sheet with foil.
  2. Toss the Brussels sprouts with 2 tablespoons olive oil, salt and pepper on the pan and turn them cut side down. Roast 10 minutes.
  3. Meanwhile, stir the mustard, 1 tablespoon olive oil, garlic, rosemary, thyme, salt and pepper into a paste. Pat the pork dry and rub the paste all over it.
  4. Push the sprouts to the sides and set the pork in the center of the pan. Roast 18 to 22 minutes, until the pork reads 145°F in the thickest part and the sprouts are deeply browned.
  5. Move the pork to a cutting board, tent loosely with foil and rest 5 to 10 minutes. Toss the sprouts with the balsamic right on the hot pan.
  6. Slice the pork into 1/2-inch medallions and serve with the Brussels sprouts and any pan juices.
Tip: Pork tenderloin is safe and juicy at 145°F with a little pink in the center. Taking it to 160°F is what makes it dry and tough.
Dad jokeMy Brussels sprouts were feeling insecure, so I told them they were roasting it.

Nutrition per serving (about 4 oz pork plus 1 cup Brussels sprouts)

348Calories
17.9gTotal carbs
7.1gFiber
10.7gNet carbs
4.5gSugar
35.7gProtein
16gFat
928mgSodium

Estimated per serving from USDA FoodData Central and typical US label values. Total carbs include sugar alcohols; net carbs subtract fiber and sugar alcohols.

Know your label

In the diabetes plate method, how much of the plate goes to non-starchy vegetables?
Start with a 9-inch plate and fill half with non-starchy vegetables, one quarter with lean protein and one quarter with carb foods.
Does dietary fiber spike blood sugar the way other carbs can?
No. CDC says fiber doesn't cause a spike in blood sugar the way other carbohydrates can.
Quiz yourself in the Diabetic Edition

What we use

Affiliate links. We may earn a small commission at no cost to you. Details

Print and share

4x6 card

Missing a recipe you love? Suggest a recipe and we may make it next.

You might also like

7gNET CARBS

Egg Roll in a Bowl

25 min · 265 cal · about 1 1/2 cups
8gNET CARBS

Sheet Pan Lemon Herb Chicken and Vegetables

37 min · 347 cal · about 6 oz chicken plus 1 1/2 cups vegetables
5gNET CARBS

Baked Salmon with Lemon Dill Sauce

25 min · 489 cal · 1 fillet, asparagus and 3 tbsp sauce
10gNET CARBS

Beef and Broccoli Stir-Fry

30 min · 378 cal · about 1 1/2 cups stir-fry over 1 cup cauliflower rice

Inspired by Dinners, Dishes and Desserts. Our version is rewritten and adjusted for lower carbs. This recipe is still in our test kitchen; amounts may change after testing. Nutrition is estimated and for general information only, not medical advice. Check with your care team about your own carb targets. DisclaimerPrinted from diabeticrecipes.us/recipes/pork-tenderloin-with-roasted-brussels-sprouts/