Horseradish-Crusted Pork Tenderloin

Ingredients

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

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.