Pork tenderloin with brussels sprouts 

If you’re craving something comforting but still balanced, this pan-fried pork tenderloin with butter, Brussels sprouts, spinach, and mashed potatoes hits that sweet spot perfectly. It’s cosy, satisfying, and feels indulgent, yet it’s surprisingly nutrient-rich and easy to make.

Pork tenderloin is one of the leanest cuts of pork, high in protein and relatively low in calories, making it great for muscle support and long-lasting energy. Cooking it quickly in a little butter keeps it juicy and flavourful without needing heavy sauces. Brussels sprouts bring fibre, vitamin C, and antioxidants that support digestion and immunity, while spinach adds iron, folate, and vitamin K for energy and overall wellbeing.

The mashed potatoes add that classic comfort factor, providing complex carbs and potassium to keep you full and fueled, especially after a busy day. When paired with all the greens and lean protein, they fit beautifully into a balanced plate rather than stealing the spotlight.

A meal that feels indulgent, keeps calories in check, and still delivers plenty of goodness on your plate.

Ingredients: (for 2 portions)

• 1 red onion
• 2–3 garlic cloves
• 40 ml soy sauce mixed with 2 tablespoons of honey and 1 tablespoon of balsamic vinegar reduction
• 400 g yellow potatoes
• 1 tablespoon curry powder
• 300 g Brussels sprouts
• 100 g spinach
• 2 pork tenderloin pieces (about 160 g each)
• Salt and pepper, to taste
• 2 cubes of butter
• A little sunflower oil
• 20 g roasted peanuts
• a splash of milk

Start by cleaning and chopping the vegetables as shown in the image below.

Peel the garlic as well and finely chop it.

Place the potatoes in a pot of water and bring them to a boil over medium heat.

In a large frying pan, heat a little sunflower oil. Once hot, add the onion and Brussels sprouts. Add one cube of butter, salt and pepper to taste, stir, cover with a lid, and let everything cook for about 7–8 minutes, stirring occasionally. Then add the garlic, spinach, and a splash of water. Mix well and cook until the spinach has wilted and the liquid has evaporated.

Meanwhile, start cooking the meat. Add one cube of butter to a large pan, then place the pork tenderloin seasoned with salt and pepper into the pan. Cook over medium heat, covered with a lid, turning it on all sides until it is nicely browned.

While the meat is cooking, the potatoes should be ready. Drain them, add a little milk, season with salt and pepper to taste, and mash until smooth and creamy.

Place a few spoonfuls of the mashed potatoes on each plate, add the cooked vegetables, and slice the pork tenderloin into even pieces. Sprinkle with chopped peanuts and drizzle with the soy sauce mixture prepared earlier.

If you try the recipe, let me know how you liked it! ❤️

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