Winter-Rub Pork Tenderloin

With Shaved Brussels Sprouts, Cranberry, and Pecan Sauté

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Tree Nuts

Calories Conscious
Carb Conscious
A note about serious food allergies

When there's a cold snap (or not, depending on where you live!) you'll want nothing more than these favorite toasty comforting flavors. In this dish, pork tenderloin is rubbed with our special Winter Rub, infusing rich cinnamon, cumin, thyme, oregano, brown sugar, and red pepper aromatics through the meat. We pair the slow-roasted slices with a shaved Brussels sprouts sauté accented with luscious pecans and tart dried cranberries.

In Your Box (serves 2)

  • 10 oz. Brussels Sprouts
  • 1 Shallot
  • Info
    ½ oz. Pecans
  • 3 Parsley Sprigs
  • 14 oz. Pork Tenderloin
  • 2 Tbsp. Home Chef Winter Rub
  • 1 oz. Dried Cranberries
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 2 Medium Pans
  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Preheat the oven to 375 degrees and prepare baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Slice Brussels sprouts into ¼" rounds. Peel and halve shallot. Slice shallot into thin strips (julienne). Coarsely chop pecans. Stem and coarsely chop parsley. Rinse tenderloin, pat dry, and coat with winter rub and a pinch of salt and pepper. Coating meat with rubs before searing not only seasons the meat, but also forms a flavorful crust when caramelized.

  • Step 2 - Pan-Sear the Tenderloin

    Pan-Sear the Tenderloin

    Warm 1 Tbsp. olive oil in a medium pan over medium-high heat. Sear tenderloin on all sides, about 10-12 minutes total, until most of the outside is caramelized. Transfer to prepared baking sheet and roast for 20-25 minutes, or until a minimum internal temperature is 160 degrees is reached. Set aside. Let the meat rest for 5 minutes to allow the juices to redistribute themselves throughout the meat, which results in a juicier slice.

  • Step 3 - Prepare the Sauté

    Prepare the Sauté

    Warm 1 Tbsp. olive oil in a medium pan over medium-high heat. Add shallot, shaved Brussels sprouts, and half the parsley (reserving remaining for garnish) and sauté for 4-6 minutes or until browned. Add cranberries and pecans and cook for 2 minutes. Add salt and pepper to taste. Set aside.

  • Step 4 - Slice the Tenderloin

    Slice the Tenderloin

    Slice rested pork tenderloin into ½" thick pieces. Chef's tip: for optimum slicing, use a sharp knife with a long blade, and gently run the entire length of the blade - instead of sawing back and forth - over the meat with gentle pressure. Let the knife do the work.

  • Step 5 - Plate the Dish

    Plate the Dish

    Compose a mound of Brussels sprouts on side of plate. Arrange 5-6 slices of tenderloin against Brussels. Garnish with remaining parsley.