AuthorMike EgrieCategoryDifficultyIntermediate
Roasted Pork Tenderloin with Harvest Wheat Berry & Brussels Sprouts Salad
Yields4 Servings
Prep Time40 minsCook Time20 minsTotal Time1 hr
 1 cup wheat berries
 3 ½ tsp olive oil
 1 pork tenderloin (about 1¼ pounds)
 2 tsp teaspoons salt-free garlic and herb seasoning
 3 cups quartered, trimmed brussels sprouts
 1 green onion, sliced
 ¼ cup extra virgin olive oil lemon-herb dressing
 3 tbsp black raisins
 3 tbsp chopped granny smith apple
 3 tbsp shredded carrot
1

Prepare wheat berries as label directs; drain, cool and transfer to medium bowl.

2

Preheat oven to 400°. Spray rimmed baking pan with cooking spray. In large skillet, heat 1½ teaspoons oil over medium-high heat; sprinkle pork with garlic and herb seasoning. Add pork to skillet; cook 6 minutes or until outside is browned, turning to sear all sides; transfer to 1 side of prepared pan.

3

In separate medium bowl, toss Brussels sprouts with remaining 2 teaspoons oil, and ¼ teaspoon each salt and pepper; spread on pan opposite pork. Roast pork and Brussels sprouts 20 minutes or until internal temperature of pork reaches 145˚ and Brussels sprouts are browned and crisp; transfer pork to cutting board and loosely cover with aluminum foil. Let stand 10 minutes.

4

Fold onion, dressing, raisins, apple, carrot and Brussels sprouts into wheat berries. Slice pork and serve with wheat berry salad.

Ingredients

 1 cup wheat berries
 3 ½ tsp olive oil
 1 pork tenderloin (about 1¼ pounds)
 2 tsp teaspoons salt-free garlic and herb seasoning
 3 cups quartered, trimmed brussels sprouts
 1 green onion, sliced
 ¼ cup extra virgin olive oil lemon-herb dressing
 3 tbsp black raisins
 3 tbsp chopped granny smith apple
 3 tbsp shredded carrot

Directions

1

Prepare wheat berries as label directs; drain, cool and transfer to medium bowl.

2

Preheat oven to 400°. Spray rimmed baking pan with cooking spray. In large skillet, heat 1½ teaspoons oil over medium-high heat; sprinkle pork with garlic and herb seasoning. Add pork to skillet; cook 6 minutes or until outside is browned, turning to sear all sides; transfer to 1 side of prepared pan.

3

In separate medium bowl, toss Brussels sprouts with remaining 2 teaspoons oil, and ¼ teaspoon each salt and pepper; spread on pan opposite pork. Roast pork and Brussels sprouts 20 minutes or until internal temperature of pork reaches 145˚ and Brussels sprouts are browned and crisp; transfer pork to cutting board and loosely cover with aluminum foil. Let stand 10 minutes.

4

Fold onion, dressing, raisins, apple, carrot and Brussels sprouts into wheat berries. Slice pork and serve with wheat berry salad.

Roasted Pork Tenderloin with Harvest Wheat Berry & Brussels Sprouts Salad
X