Serves 4
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For the marinade:

For roasting:

For the pan sauce:

To serve:

  1. In a small bowl, combine all of the ingredients for the marinade and stir to combine well. Place the pork and most of the marinade in a sealable plastic bag, reserving about three tablespoons of the marinade in the bowl. Seal the bag, squeezing out excess air, and massage the marinade into the pork. Place in the fridge for at least 30 minutes or up to two hours.
  2. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
  3. In a bowl, toss the Brussels sprouts together with half of the oil and a generous sprinkling of salt and pepper.
  4. Heat the remaining oil in a large pan over a medium-high heat. Remove the pork from the marinade and shake off any excess. Sear each side of the pork for 2-3 minutes until the fillet is browned all over.
  5. Transfer the pork to a baking tray. Place in the oven and cook for 25 minutes.
  6. Remove from the oven and scatter the Brussels sprouts around the pork. Return to the oven for 15 minutes until the sprouts are browned and the pork is completely cooked throughout. Allow the pork to rest for at least five minutes before slicing.
  7. Meanwhile, return the pan to a high heat. Add the chicken stock and allow to bubble for 2-3 minutes, using a wooden spoon to scrape up any sticky bits from the bottom of the pan.
  8. Add the reserved marinade and cook for 2-3 minutes. Add the butter and remove from the heat, stirring until the butter has melted.
  9. Slice the pork and divide between four plates. Pour the sauce over the pork tenderloin, add the roasted Brussels sprouts and serve with some mashed potatoes.

Nutrition Facts

Per serving: 378kcals, 21.7g fat (5.5g saturated), 12.6g carbs, 3.9g sugars, 34g protein, 3.7g fibre, 1.568g sodium

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