Pork Tenderloin Roast and Garlic Brussel Sprouts

The French do not "eat," they "dine."  And so can you, for less than $5 a day...

(I am unemployed for months due to work cancellations because of COVID-19.  I have asthma and have decided to self-quarantine until it is over.  Before I closed my door for a bit, I planned out an extensive grocery list of healthy and inexpensive foods for at least a month.  So most of these food items were on sale and I purchased weeks ago.  Today is Day 23 at home.  If I start running out of fresh food, hopefully there will be options to have it delivered.)

Three weeks ago, Jewel had a "Buy One Get One Free" sale on Smithfield Pork Loin Filet, about $8 for each 1.7 pound package.  So I bought four and put them in the freezer.  I love that they are already seasoned as it makes cooking super easy and quick!  Take one out of the freezer the night before to thaw in the fridge.

Brussel sprouts were also on sale for 99 cents a pound, and since they last a long time in the fridge, I snagged a big bag of those, too.  Garlic is around 50 cents for each bulb.

Preheat the oven to 375.  Wrap the pork in an aluminum foil packet and put in a small baking pan.  Cook the pork 30-35 minutes per pound or as directed on the package.


I play the Monopoly game at Jewel and usually win a few rolls of aluminum foil, so that's free for me!!  I also wrap it in foil to make sure it stays juicy in case I get distracted and leave it cooking too long.

When there are 30-40 minutes to go for the pork, start on the Brussel sprouts.  Make sure to WASH them thoroughly, especially if they have been in the back of the fridge for weeks like mine have.  I use a colander from IKEA that expands over my sink to clean all my produce as it lets the produce sit for a while and drain until ready to use.



Slice the bottoms off the sprouts and toss.  Heat oil in a large frying pan on medium high.  Peel a few cloves of garlic, and if large, slit them in half lengthwise.  Cut the sprouts in half lengthwise and place cut side down in the pan along with the garlic.  Add salt and pepper to your tastes.  Let cook until the sprouts get golden brown, wiggling them in the pan a bit if your pan tends to stick.  I tossed them at the end to show what it looks like, but they are best left alone to brown.












If you have a frying pan that can go into the oven, pop it into the oven with the pork.  I don't have that kind of frying pan, so I have to transfer the sprouts to another lightly oiled baking pan, again, cut side down, and into the toaster oven on 375 for 20 minutes.












The pork and the sprouts should be done relatively at the same time.  If you have a meat thermometer to test the pork, it should read 145-160.  If you don't have a thermometer, cook on the side of caution at 35 minutes per pound.  Take it out of the oven and let it sit for a few minutes.

Take the sprouts out of the oven and (optional) drizzle a little bit with reduced balsamic vinegar.  I keep balsamic on hand in my pantry for salads and such.  It's usually $5-10 a bottle, and I reduce it at home in a small pan and store it in my cupboard. 

This dish will make 3 servings of pork and two servings of sprouts for me.  You can also add boiled red or golden finger potatoes (or cut up and cooked baking potatoes if you're really budgeting) if you want to add a starch, and pour the pork juice over it for flavor. 

Another way to make the sprouts is to slice up two strips of bacon into 1/4 inch pieces and cook in a large pan.  When bacon is cooked, remove to a paper towel to drain off fat.  Pour most of the grease out of the pan, but leave enough to cook the sprouts and garlic in.  Prepare the same as above, and when the sprouts come out of the oven, toss in the bacon.  Leave out the balsamic.  OMG, heaven!!