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Ancho Chile Pork Tenderloin with Brussels Sprouts and Squash
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- cook: 0 hr
- total: 0 hr
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An ancho chile rub serves double-duty in this dinner: it's the sweet and zesty rub for the tenderloin, and the seasoning for the roasted veg.
Ingredients
- 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
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 402 % Daily Value *
- Total Fat: 26 g 40.03%
- Saturated Fat: 8 g 42.39%
- Trans Fat: 0 g %
- Cholesterol: 49 mg 16.25%
- Sodium: 1399 mg 58.28%
- Calcium: 206 mg 20.64%
- Potassium: 981 mg 28.03%
- Magnesium: 0 mg 0%
- Iron: 3 mg 19.39%
- Zinc: 0 mg 0%
- Total Carbohydrate: 37 g %
- Dietary Fiber: 11 g 43.29%
- Sugar: 14 g
- Protein: 13 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 49.63%
- Vitamin C 297.9%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat5
- Exchange - Fruit1
- Exchange - NonFat Milk0
- Exchange - Other Carbs1
- Exchange - Starch0
- Exchange - Vegetables4
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total3 c
- MyPlate - Fruit1 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total1 oz-eq
