Horseradish-Crusted Pork Tenderloin

Dairy Free
Very Healthy
Health score
100%
Horseradish-Crusted Pork Tenderloin
110 min.
4
676kcal

Suggestions


Are you ready to elevate your dinner game with a dish that’s not only delicious but also incredibly healthy? Introducing the Horseradish-Crusted Pork Tenderloin, a culinary delight that promises to impress your family and friends while keeping your health goals in check. This recipe is a perfect blend of flavors and textures, featuring tender pork tenderloin coated in a zesty horseradish crust, complemented by the earthy sweetness of roasted Brussels sprouts and creamy mashed sweet potatoes.

What makes this dish stand out is its unique combination of ingredients. The horseradish adds a delightful kick, while the panko breadcrumbs provide a satisfying crunch. Plus, it’s dairy-free and packed with nutrients, making it a guilt-free indulgence. With a health score of 100, you can enjoy every bite knowing you’re nourishing your body.

Perfect for lunch or dinner, this meal is not only visually appealing but also a feast for the senses. The vibrant colors of the Brussels sprouts and sweet potatoes make for an inviting presentation, while the aroma of the roasted pork will have everyone gathering around the table. Whether you’re hosting a special occasion or simply treating yourself to a wholesome meal, this Horseradish-Crusted Pork Tenderloin is sure to become a favorite in your recipe repertoire. Get ready to savor a dish that’s as good for your taste buds as it is for your health!

Ingredients

  • 1.3 pounds brussels sprouts 
  • teaspoon cumin seeds 
  • tablespoons horseradish prepared drained
  • pound pork tenderloins trimmed
  • tablespoons juice of lime 
  • tablespoons mayonnaise reduced-fat
  • teaspoons olive oil for pan
  • cup panko bread crumbs (Japanese breadcrumbs)
  • 0.3 teaspoon pepper freshly ground
  • 0.3 teaspoon salt 
  • 0.5 cup spring onion green chopped ( part only)
  • 2.5 pounds sweet potatoes and into 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • aluminum foil
  • cutting board

Directions

  1. Preheat oven to 42
  2. Cut sprouts into 1/4-inch-thick slices; toss on a baking sheet with next 4 ingredients (through pepper). Roast in upper third of oven, stirring occasionally for 25 minutes or until crisp and tender; set aside.
  3. Reduce oven temperature to 40
  4. Prick sweet potatoes with a fork, and wrap in foil. Roast in middle of oven for 1 hour 15 minutes or until tender.
  5. Let cool; peel. Mash until almost smooth; cover and keep warm.
  6. Meanwhile, place tenderloins on a lightly oiled baking sheet; spread each with 2 tablespoons mayonnaise. Toss panko, scallions, and horseradish in a bowl; pat onto tops and sides of pork. Roast in lower third of oven for 45 minutes while potatoes bake.
  7. Transfer pork to a cutting board. Cover with foil; let stand for 10 minutes. Meanwhile, reheat Brussels sprouts in pan for 5 minutes or until hot.
  8. Transfer to a bowl; toss with lime juice.
  9. Cut 1 tenderloin and one-fourth of the other into slices. Evenly divide half the sprouts and mashed sweet potatoes among 4 plates; serve with sliced pork.

Nutrition Facts

Calories676kcal
Protein34.81%
Fat15.34%
Carbs49.85%

Properties

Glycemic Index
48.5
Glycemic Load
31.01
Inflammation Score
-10
Nutrition Score
59.463042611661%

Flavonoids

Eriodictyol
0.16mg
Hesperetin
0.67mg
Naringenin
4.69mg
Apigenin
0.03mg
Luteolin
0.53mg
Kaempferol
1.42mg
Myricetin
0.09mg
Quercetin
4.12mg

Nutrients percent of daily need

Calories:675.68kcal
33.78%
Fat:11.61g
17.87%
Saturated Fat:2.69g
16.78%
Carbohydrates:84.94g
28.31%
Net Carbohydrates:69.56g
25.29%
Sugar:17.73g
19.7%
Cholesterol:149.66mg
49.89%
Sodium:732.79mg
31.86%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:59.31g
118.61%
Vitamin A:41433.68IU
828.67%
Vitamin K:292.01µg
278.1%
Vitamin B1:2.84mg
189.38%
Vitamin C:134.73mg
163.31%
Vitamin B6:2.7mg
135.24%
Selenium:78.4µg
111.99%
Vitamin B3:18.93mg
94.67%
Phosphorus:829.94mg
82.99%
Manganese:1.45mg
72.52%
Potassium:2527.04mg
72.2%
Vitamin B2:1.15mg
67.78%
Fiber:15.38g
61.51%
Vitamin B5:4.75mg
47.46%
Magnesium:179.63mg
44.91%
Zinc:6.13mg
40.89%
Iron:7.28mg
40.42%
Copper:0.8mg
39.87%
Folate:149.49µg
37.37%
Vitamin E:3.19mg
21.3%
Calcium:205.88mg
20.59%
Vitamin B12:1.21µg
20.15%
Vitamin D:0.45µg
3.02%
Source:My Recipes