Prep Time

10 Minutes

Servings

6

Ingredients

• 1.5 lbs pork tenderloin, sliced into 1-inch medallions
• 2 apples, cored and sliced thin (or 1 cup unsweetened applesauce, stirred in at the end)
• 2 cups frozen Brussels sprouts, halved
• 1 tbsp avocado oil
• 1 tbsp Dijon mustard + 1 tbsp maple syrup + 2 tbsp chicken broth (sauce)
• 1 tsp garlic powder + 1 tsp dried thyme + ½ tsp salt + ¼ tsp black pepper
• Serve with: 90-second quinoa or mashed cauliflower

Directions

• Sear seasoned pork in avocado oil in a 12-inch skillet, 375°F, 3 min per side, until 145°F internal; remove and rest
• Cook Brussels sprouts in same skillet 4-5 min until charred; add apples, cook 2 min
• Whisk Dijon, maple syrup, and broth; pour in, cook 1-2 min; return pork, toss to coat
• Serve over quinoa or mashed cauliflower