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Pork Tenderloin with Brussel Sprouts

Written by Natasha (@theprocrastibaker)
  • 1.25 hours
  • 4

Perfectly cooked and juicy pork chops topped with a strawberry pineapple salsa - it that doesn't get you excited, we don't know what will!

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  • two pork tenderloin
  • half cup orange juice
  • half tbsp vegetable oil
  • half tbsp steak spice
  • one cup cold water
  • two tbsp brown sugar
  • one tbsp cornstarch
  • one cup pineapple, chopped
  • three strawberries, chopped
  • half cup cucumber, chopped
  • one tbsp honey
  • half tsp sea salt
  • 24 brussel sprouts
  • quarter cup maple syrup
  • quarter cup honey


  1. Pour the vegetable oil over the pork tenderloin and then rub on the steak spice. 
  2. Let in marinate in the fridge for 30 minutes. 
  3. Place in a pan and pour in the orange juice (this will help keep it from getting too dry).
  4. Bake at 375F for 30 minutes. Then flip it over and bake again at 425F for another 10 minutes. 
  5. To make the sauce, add the water and brown sugar to a pan and let it dissolve. In a separate bowl, mix together 1 tbsp of cornstarch and about 1/2 tbsp of cold water (add more if necessary). Then pour this into the sauce and whisk it together. 
  6. Cut the Brussels sprouts in half and add the maple syrup and honey.
  7. Bake at 375F for 35 minutes and then broil on high for 2 minutes. 
  8. For the salsa, cut up the strawberries, cucumbers, and pineapple. Then, mix in the honey and salt. 

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