- 1 pound pork tenderloin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, ground
- 1 teaspoon onion powder
- 1/2 tablespoon chili powder
- 1 teaspoon turmeric, ground
- 1 tablespoon olive oil
- 2 cup Brussels sprouts
- 3 tablespoon olive oil
- 1/8 cup honey
- 1 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 1/4 cup cranberries, dried
- 1/4 cup Parmesan cheese, grated
- 1 cup brown rice, raw
- 4 medium orange
- Preheat oven to 450°.
- Trim Brussels sprouts and cut into halves; place into a large bowl. Trim excess fat from pork.
- Whisk 3 tablespoons olive oil, honey, 1 1/4 teaspoons garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Pour over Brussels sprouts and toss until well coated. Spread out onto a baking sheet; sprinkle with dried cranberries and cheese.
- Mix together 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon onion powder, 1 teaspoon chili powder, and 1 teaspoon turmeric; rub seasonings onto pork. Heat 1 tablespoon olive oil in a large skillet over medium-high (an oven-safe skillet would be best). Add pork to skillet and sear on all sides.
- Place pork and Brussels into preheated oven and bake for 15-20 minutes. (Be sure to place pork into a shallow baking dish before baking if an oven-safe skillet was not used.) Meanwhile, cook rice as directed on package.
- When done cooking, remove pork from oven and cover loosely with foil; let rest for 5-10 minutes before slicing.
- Serve pork with rice, Brussels sprouts, and orange wedges on the side.
Calories: 672kcal | Carbohydrates: 86g | Protein: 33g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 89mg | Sodium: 679mg | Fiber: 12g | Sugar: 17g