Ancho chile pork tenderloin with Brussels sprouts and squash

Ingredients for Ancho chile pork tenderloin with Brussels sprouts and squash

• 2 limes

• 10 ml ground cumin

• 5 ml ancho chile powder

• 5 ml brown sugar

• 13 g kosher salt, divided

• 450 g pork tenderloins (about 450 g each)

• 680 g brussels sprouts, trimmed, quartered

• 1 large red onion, halved, cut into 1.5 cm thick wedges

• 1 delicata squash, halved lengthwise, deseeded, sliced into 0.5 cm half moons

• 60 ml vegetable oil, divided

• 180 ml soured cream

• 15 g coriander, finely chopped, plus whole leaves for serving

• flaky sea salt and freshly ground black pepper

How to make Ancho chile pork tenderloin with Brussels sprouts and squash

1. Place the racks in the top and centre of the oven and preheat to 220°C.

2. Finely grate 2 teaspoons of lime zest into a small bowl.

3. Stir in the cumin, chilli powder, brown sugar, and 2 teaspoons of salt until well combined.

4. Toss the Brussels sprouts, onion, squash, 2 tablespoons of oil, and half of the spiced salt on a rimmed baking tray.

5. Transfer the baking tray to the centre rack in the oven and roast for 10 minutes.

6. Toss the vegetables and continue to roast until they are browned and cooked through, for an additional 10–15 minutes.

7. Meanwhile, rub the pork tenderloins with the remaining spiced salt.

8. Heat the remaining 2 tablespoons of oil in a large frying pan over medium-high heat.

9. Sear the pork on three sides until lightly browned, about 3 minutes per side.

10. Turn the tenderloins onto the remaining side, then transfer the frying pan to the top rack of the oven.

11. Roast the pork until an instant-read thermometer inserted into the thickest part registers 60°C for medium-rare or 65°C for medium, about 8–10 minutes (the temperature will rise by about 5°C after cooking).

12. Transfer the pork to a cutting board and let it rest for 5 minutes before slicing.

13. In a small bowl, whisk together the sour cream, 2 teaspoons of lime juice, 125 ml of chopped coriander, and the remaining ¼ teaspoon of salt until smooth.

14. Spoon some sauce onto plates, then arrange the sliced pork over the top.

15. Garnish with coriander leaves, flaky sea salt, and pepper.

16. Serve the roasted vegetables and lime wedges alongside.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.