Roasted Pork Tenderloin With Dijon Breadcrumbs And Brussels Sprouts

• 1 1/2 pounds Pork Tenderloin
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 2 tablespoons Dijon Mustard
• 1/2 cup Panko Bread Crumbs
• 2 teaspoons Thyme Leaves
• 3 tablespoons Olive Oil
• 1 pound Brussel Sprouts halved lengthwise

1. 1. Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
2. 2. 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.
3. 3. Arrange Brussels sprouts on second baking sheet and drizzle with remaining 2 tablespoons olive oil. Season with salt and pepper, tossing gently to coat.
4. 4. 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.
5. 5. Remove from oven and let pork rest 5 minutes. Slice and serve with Brussels sprouts and Dijon.

tenderloin, salt, pepper, dijon mustard, bread crumbs, thyme, olive oil

Taken from www.epicurious.com/recipes/member/views/roasted-pork-tenderloin-with-dijon-breadcrumbs-and-brussels-sprouts-5ab7dfb7cbb1485b848343bd (may not work)