Smithfield Balsamic Pork Tenderloin and Roasted Brussels Sprouts | Robyns.World
We eat a lot of pork in our house and pork tenderloin is one of our very favorite things. Smithfield All Natural Pork was the base for this family favorite recipe for autumn today. You can find Smithfield All Natural Fresh Pork products, like the pork tenderloin, at Walmart. Disclosure: I was provided a gift card to purchase the products for this recipe as well as being compensated; recipe and opinions are my own.  If you do not have balsamic vinegar in your house you definitely need to pick that up as well, it is divine on just about everything!

Smithfield All Natural Fresh Pork available at Walmart

Smithfield All Natural Fresh Pork products are all from animals raised in the USA and meet the USDA Process Verified standard. They never add steroids or hormones to the products nor any artificial ingredients. I like that Smithfield also has compassion for their community by providing local jobs, supporting both national and local causes and partnering and supporting regional farm families across the country. Be sure to like Smithfield on Facebook and follow @SmithfieldBrand on Twitter for more information, recipes, and food ideas.

Now, onto the delicious family-favorite recipe!

Brussels Sprouts and Shallots | Robyns.World

Start with your fresh Brussels sprouts. Don’t say ick because I promise you these are delicious even if you think you don’t like them. When I initially tried Brussels sprouts they were boiled and I did not like them at all, but roasted Brussels sprouts are an entirely different thing! The sulfur smell and taste completely goes away when you roast them!

Chopped Brussels Sprouts and Shallots | Robyns.World

Wash and quarter the fresh Brussels sprouts along with a couple of shallots. Then place them on a sheet pan and sprinkle with salt, pepper, olive oil and balsamic vinegar. Place them in the oven at 350° F to start roasting while you prepare the Smithfield pork tenderloin.

Smithfield Pork Tenderloin | Robyns.World

When you take the pork tenderloin out of the package you will notice some places that have “silver skin”. If you are not familiar with this, it really is thin layers of fat. This will not cook off like the rest of the fat so you need to trim up the tenderloin a bit. Just place the nice right along those pieces and barely cut into it and then you can pull the rest of it off the tenderloin.

Trimmed Pork Tenderloin | Robyns.World

Once you have trimmed your Smithfield All Natural Pork Tenderloin drizzle it with olive oil and sprinkle with sea salt and freshly cracked black pepper. I do this on the cutting board and roll the tenderloin around to catch the extra that has fallen.

Brown the Pork Tenderloin | Robyns.World

In an oven-proof skillet, brown the pork tenderloin on all sides for just a minute or two and add about two tablespoons of balsamic vinegar towards the end of browning. Then place the skillet in the oven along with the sheet pan of Brussels sprouts and shallots you already have cooking.

Roast the Brussels Sprouts and shallots on a baking sheet

About the time you put the pork tenderloin in the oven give a stir to the Brussels sprouts and shallots as well so they get caramelized on all sides. You will notice that they have shrunk quite a bit, but this is normal. The water content is evaporating as they cook.

In another skillet add about 1/4 cup more of balsamic vinegar and 1 tablespoon of sugar on medium-high heat and let it reduce as the rest of the meal cooks in the oven for about another 20-30 minutes.

When the pork is done, remove from the skillet and place on cutting board to rest for about 10 minutes. Combine the reduction of balsamic vinegar and sugar with the juices left over in the skillet you cooked the pork tenderloin in. This is your amazing sauce to pour over the tenderloin, Brussels sprouts and mashed potatoes! Slice the pork tenderloin after it has rested and serve. I promise your family will love this!

Smithfield Balsamic Pork Tenderloin and Roasted Brussels Sprouts | Robyns.World

Is this a recipe you think you will try for your family? What changes, if any, would you make? What are some of your other favorite ways to prepare pork tenderloin?

Robyn

 

Balsamic Pork Tenderloin with Roasted Brussels Sprouts

Serves 4
Website Robyns.World

Ingredients

Pork

  • 1 Smithfield All Natural Fresh Pork Tenderloin
  • 1 tablespoon olive oil
  • salt and pepper
  • 2 tablespoons balsamic vinegar

Vegetable

  • 1/2lb Brussels sprouts
  • 2 Medium shallots
  • 1 tablespoon olive oil
  • salt and pepper
  • 2 tablespoons balsamic vinegar

Sauce

  • 1/4 cup balsamic vinegar
  • 1 tablespoon sugar

Side (Optional)

  • mashed potatoes (or pasta, rice, etc.)

Directions

Vegetable
Preheat oven to 350° F. Wash the Brussels sprouts and remove any old leaves from the outside. Cut into quarters. Peel and slice shallots. Add both to a sheet pan and toss with olive oil, salt and pepper, and balsamic vinegar. Toss to coat all. Place in oven and begin roasting while you prepare the pork.
Pork
Trim excess fat and silver skin from the Smithfield All Natural Fresh Pork tenderloin. Drizzle with olive oil and sprinkle with salt and pepper. Roll around to coat all sides. In an oven safe skillet, brown pork on all sides for about 2 minutes each. At the end add balsamic vinegar. Place skillet in oven and cook for about 20-30 minutes. Also stir the vegetables once when you put the pork in the oven.
Sauce
While vegetables and pork tenderloin are roasting in the oven, place about 1/4 cup balsamic vinegar and 1 tablespoon of sugar in a small skillet on top of the stove and reduce, stirring occasionally.
When pork is finished, remove from skillet and place on cutting board to rest about 10 minutes. Add the reduction to the skillet the pork was cooked in and stir to combine well. This is your sauce (gravy). Slice pork tenderloin into slices. Serve pork, vegetables and a side like mashed potatoes (use your favorite recipe) along with the sauce on the side to add as you like on top of everything.