Happy 2020! Seems crazy. I was just talking about Y2K and the fact that my parents were stockpiling gallons of water and canned food in our basement in preparation. I mean, I guess it’s better to be prepared, but it’s humorous to look back on those memories.
I “rang in” 2020 at a kid-friendly party host by a friend from our daycare. She and her husband are amazing hosts and so generously offer up their home regularly to us and so many others. The kids had a BLAST and weren’t in bed until nearly 9:30pm.
Tomorrow is back to the grind of “school” for them…and it will be brutal. They’ve been sleeping in until at least 7:30/8am and it has been GLORIOUS…even if I’m up early no matter what. I thoroughly enjoy sneaking in a chapter on my Kindle, snuggled under the blankets, before all the chaos of the day begins. I guess it’s safe to say the holidays are officially over and my only hope is that returning to work tomorrow eases us all back into business as usual. I have REALLY enjoyed having an empty email inbox at several points over the past 2 weeks.
This is also the time of year people slow down, focus on themselves, and many step into the kitchen to get creative with some healthy new eats. If you’re one of those people, WOOP! Glad you’re here.
I talked about this recipe on an upcoming podcast episode – it was worth mentioning as a mom win because not only is it delicious and healthy, but it was kid-approved, too. I sent the recipe immediately to my best friend who, like myself, did not agree with the original recipe’s cooking directions. I re-routed her with what I’d adapted (cooking method) and she concurred – keeper recipe.
This sauce, you guys. Get ready. EIGHT cloves of garlic. A HALF CUP of fresh rosemary. Add in that high-quality balsamic vinegar along with some Sriracha and yep, it’s pretty fabulous. The girls were literally licking their plates. Enjoy!
- 20 oz pork tenderloin
- ½ tsp salt and black pepper, to taste
- 3 Tbsp olive oil, divided
- 1 lb Brussels sprouts, rinsed and halved
- 1 small butternut squash, peeled, seeded, and diced
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 8 garlic cloves, peeled
- ½ cup fresh rosemary leaves
- 1 tsp Italian seasoning
- ¼ tsp salt and fresh ground pepper, to taste
- 1 Tbsp honey
- 1 Tbsp Sriracha
- Preheat the oven to 450 degrees F. Season pork tenderloin with salt and pepper.
- In a large skillet, heat 2 teaspoons oil over medium heat. Once hot, add the pork tenderloin and cook, turning frequently, until browned on all sides, about 10 minutes.
- Line a large, rimmed baking sheet with parchment and place squash and Brussels on the sheet; toss with remaining 2+ tablespoons of olive oil and toss well to coat and arrange in a single layer. Bake for 10 minutes.
- Meanwhile, combine olive oil, balsamic vinegar, garlic cloves, rosemary leaves, Italian seasoning, salt, pepper, honey, and Sriracha in a mini food processor or food prep. Pulse until the marinade is emulsified and has a syrupy consistency.
- After 10 minutes, remove baking sheet from oven and transfer the partially cooked pork to the sheet pan. Baste the tenderloin with half the balsamic sauce and a drizzle over the Brussels sprouts. Roast in the oven for 12-15 minutes, or until pork is done and Brussels sprouts are nicely browned. Serve with additional sauce.
- Cut the pork tenderloin into thick ½-inch slices and serve with the other half of balsamic sauce over the top. Sprinkle the roasted Brussels sprouts with Parmesan. Garnish the whole dish with fresh chopped parsley. Enjoy!