Roasted PorK Tenderloi with Brussel Sprouts and Butternut Squash Risotto

This is an easy way to put great-tasting, restaurant-quality food on your dinner table in less than an hour. Roasting the boneless pork loin this way is a great short cut to moist, tender meat. If, after resting, the pork is more pink than you prefer, it can easily be returned to the oven after the Brussels sprouts are done.

Roasted Pork Tenderloin with Brussels Sprouts and Butternut Squash Risotto


  • 2 pork tenderloins (about 1 pound each)
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 4 cups broth or water
  • 2 tablespoons olive oil, divided
  • 1 cup uncooked Butternut Squash Risotto
  • 2 cups Brussels sprouts, cleaned and ready to cook
  • 2 tablespoons butter
  • 2 tablespoons grated Parmesan cheese


  1. Preheat oven to 400°F. and place rack in its center. Line a sheet pan with aluminum foil.
  2. Season pork tenderloin with salt and black pepper. Place on prepared sheet pan and roast in oven for 20 minutes or until desired doneness. Remove cooked pork from oven and wrap in foil. Set aside to rest.
  3. Chop Brussels sprouts into rough slices and toss in a bowl with remaining olive oil, and additional salt and pepper. Spread sliced Brussels sprouts on sheet pan and roast in 400°F oven for 10-15 minutes or until starting to brown. Gently stir and roast for another 5-10 minutes. When Brussels sprouts are browned and a little crisp remove.
  4. Meanwhile bring broth to simmer and reserve. Heat 1 tablespoon olive oil in large saucepan over medium heat. Add Butternut Squash Risotto and stir quickly until rice is well coated and opaque, about 2 minutes. Add 1 cup warm broth to rice. Cook, stirring, until rice has absorbed liquid. Add remaining liquid 1 cup at a time, cooking and stirring until rice absorbs all the liquid after each addition and rice is tender but firm. Stir butter into risotto until it melts completely and coats rice. Add Pamesan. To serve, slice cooked pork tenderloin (re-heat in oven if desired). Serve sliced tenderloin plated with Butternut Squash risotto and Brussels sprouts.

Makes about 4 servings