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Roasted Pork Tenderloin with Brussels Sprouts
by Jes Mostek

(1 rating)
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  Steam the Brussels spouts until bright green and easily pierced with a fork, but still crisp. Top with melted butter and fresh cracked salt and pepper.
In addition to the recipe, you will also need the following for this meal:
  1 lb.  fresh Brussels sprouts
  1 stick  butter, melted

Roasted Pork Tenderloin
by Krista Wolff
serves: 4
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  1 t   minced garlic
  2 t   marjoram
  1 t   salt
  1 t   dried sage
  1 3-4 lb   boneless pork tenderloin
  Preheat oven to 350F. Mix together all seasonings; rub over pork. Place in a shallow roasting pan, preferably sitting up on a roasting rack. (If you do not have a roasting rack that fits in your pan, try rolling up pieces of aluminum foil and laying the rolls across the pan like a rack.) Bake, uncovered, for about 1 hour and 20 minutes or until a meat thermometer reads 160 F. Let stand for about 10 minutes before slicing.

1. Pork is one of our features for planned leftovers this week. Buy a tenderloin large enough to feed your family for 2 meals at least, preferably more. We will be cubing the leftovers for Pork Lo Mein next week and any more leftovers that you have after the Lo Mein on next week can be frozen for future use.
  • Dairy Free
  • Fall/Winter
  • Holiday Favorites
  • Low Carb
  • Main Dishes
  • Meats
  • Peanut/Nut Free
  • Wheat Gluten Free

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