"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Horseradish-Crusted Pork Tenderloin Recipe

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This recipe for Horseradish-Crusted Pork Tenderloin, by , is from Nutritiously Delicious, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
The Fitness Connection

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 pounds Brussels sprouts
1 teaspoon cumin seeds
2 teaspoons olive oil, plus extra for pan
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 1/2 pounds sweet potatoes
2 (1-pound) pork tenderloins, trimmed
4 tablespoons reduced-fat mayonnaise
1 cup panko (Japanese breadcrumbs)
1/2 cup chopped scallions (green part only)
3 tablespoons drained prepared horseradish
2 tablespoons lime juice

Directions:
Directions:
Preheat oven to 425. 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.

Reduce oven temperature to 400. Prick sweet potatoes with a fork, and wrap in foil. Roast in middle of oven for 1 hour 15 minutes or until tender. Let cool; peel. Mash until almost smooth; cover and keep warm.

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.

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. Transfer to a bowl; toss with lime juice. 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.

 

 

 

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