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Ancho Chile Pork Tenderloin with Brussels Sprouts and Squash

Course: dinner
Cuisine: American
Keyword: Ancho Chile Pork Tenderloin with Brussels Sprouts and Squash

Materials

  • 2 limes
  • 2 teaspoons ground cumin
  • 1 teaspoon ancho chile powder
  • 1 teaspoon brown sugar
  • 2 1/4 teaspoons kosher salt divided
  • 2 pork tenderloins about 1 pound each
  • 1 1/2 pounds brussels sprouts trimmed, quartered
  • 1 large red onion halved, cut into 1/2-inch-thick wedges
  • 1 delicata squash halved lengthwise, seeded, sliced into 1/4-inch half moons
  • 4 tablespoons vegetable oil divided
  • 3/4 cup sour cream
  • 1/2 cup cilantro finely chopped, plus whole leaves for serving
  • Flaky sea salt and freshly ground black pepper

Instructions

  • Place racks in top and center of oven; preheat to 425°F. Finely grate 2 tsp. lime zest into a small bowl. Stir in cumin, chile powder, brown sugar, and 2 tsp. salt.
  • Toss brussels sprouts, onion, squash, 2 Tbsp. oil, and half of spiced salt on a rimmed baking sheet. Transfer to center rack in oven and roast 10 minutes. Toss and continue to roast until vegetables are browned and cooked through, 10–15 minutes more.
  • Meanwhile, rub pork tenderloins with remaining spiced salt and heat remaining 2 Tbsp. oil in a large skillet over medium-high. Sear pork on 3 sides until lightly browned, about 3 minutes per side. Turn tenderloins onto remaining side, then transfer skillet to top rack of oven. Roast pork until an instant-read thermometer inserted into thickest part registers 140°F for medium-rare or 145°F for medium, 8–10 minutes (temperature will rise by about 10°F after cooking). Transfer pork to a cutting board and let rest 5 minutes before slicing.
  • Whisk sour cream, 2 tsp. lime juice, 1/2 cup cilantro, and remaining 1/4 tsp. salt in a small bowl. Spoon some sauce onto plates, then arrange pork over. Top with cilantro leaves, flakey sea salt, and pepper. Serve vegetables and lime wedges alongside.