Lunch: Roasted Pork Tenderloin with Dijon Breadcrumbs and Brussels Sprouts

Recipe by Anna Watson Carl These Panko breadcrumbs seasoned with Dijon and thyme instantly upgrade any type of meat, especially this juicy pork tenderloin.

Ingredients

1 1/2 lb. pork tenderloin
kosher salt
Black pepper
1 1/2 tbsp. smooth Dijon mustard, plus more for serving
1/2 c. panko breadcrumbs
2 tsp. thyme leaves
3 tbsp. extra-virgin olive oil, divided
1 lb. Brussels sprouts, halved lengthwise (or quartered, if large)

Instructions

Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
Place pork tenderloin in the center of a baking sheet. Season with salt and pepper and rub with Dijon. In a small bowl, stir together breadcrumbs and thyme and season with salt and pepper. Gently press breadcrumbs into surface of pork to cover completely. Drizzle with 1 tablespoon olive oil.
Arrange Brussels sprouts on second baking sheet and drizzle with remaining 2 tablespoons olive oil. Season with salt and pepper, tossing gently to coat.
Place both baking sheets in oven and roast until Brussels sprouts are golden brown, 20 minutes, and pork registers an internal temperature of 150 degrees F.
Remove from oven and let pork rest 5 minutes. Slice and serve with Brussels sprouts and Dijon.

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