Herbed Pork Tenderloin with Sweet Potato and Brussels Sprouts
Juicy pan-seared pork tenderloin roasted alongside caramelized sweet potatoes and crispy brussels sprouts. A simple, egg-free dinner rich in lean protein and B vitamins to power your evening.
Prep
10 min
Cook
25 min
Total
40 min
Makes
1 serving
Created together. Shared with you.
Made by Kay + Lila
Kay created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
25 min
Total
40 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet · Sheet pan · Knife and cutting board
Time saver
For meal prep, roast extra sweet potatoes and brussels sprouts on the same pan; they keep well in the fridge for up to 4 days.
Do these three things first
- 1Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchmen…
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 11 steps complete
Next: Preheat your oven to 400°F (200°C) and…
- 01
Preheat your oven to 400°F (200°C) and…
Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
Tap card to mark done - 02
Cut 0
Cut 0.5 pcs sweet potato into 1/2 inch (1.2cm) cubes and trim 120g brussels sprouts, cutting any larger ones in half.
Tap card to mark done - 03
Toss the sweet potato and brussels sprouts…
On the prepared baking sheet, toss the sweet potato and brussels sprouts with 0.5 tbsp olive oil, 0.5 tsp garlic powder, salt, and black pepper.
Tap card to mark done - 04
Spread the vegetables into an even layer…
Spread the vegetables into an even layer and roast in the oven for 15 minutes.
Allow: 15 minutes
Tap card to mark done - 05
Pat 150g pork tenderloin dry with paper…
While the vegetables roast, pat 150g pork tenderloin dry with paper towels and season evenly with 0.5 tsp dried rosemary, salt, and pepper.
Tap card to mark done - 06
Heat 0
Heat 0.5 tbsp olive oil in a skillet over medium-high heat until shimmeringly hot.
Look for: shimmeringly hot
Tap card to mark done - 07
Add the pork tenderloin to the hot…
Add the pork tenderloin to the hot skillet and sear for 2 minutes per side until a golden brown crust forms.
Look for: a golden brown crust forms
Tap card to mark done - 08
Carefully move the roasted vegetables to one…
Carefully move the roasted vegetables to one side of the baking sheet and place the seared pork tenderloin on the other side.
Tap card to mark done - 09
Return the sheet pan to the oven…
Return the sheet pan to the oven and roast for 12 to 15 minutes, until the pork reaches an internal temperature of 145°F (63°C) and the sweet potatoes are fork-tender.
Look for: the pork reaches an internal temperature of 145°F (63°C) and the sweet potatoes are fork-tender
Tap card to mark done - 10
Transfer the pork to a cutting board…
Transfer the pork to a cutting board and let it rest for 5 minutes before slicing thinly across the grain.
Allow: 5 minutes
Tap card to mark done - 11
Plate the sliced pork alongside the roasted…
Plate the sliced pork alongside the roasted sweet potatoes and brussels sprouts and serve warm.
Ready when: everything is assembled and ready to enjoy
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