Ancho Chile Pork Tenderloin With Brussels Sprouts and Squash

This was very good. The flavors worked well together ands it's an easy recipe to fix. Definitely a keeper!

• Anonymous

• Denver CO

• 10/20/2021

这是很好吃。确保不要人群pan or the vegetables won't get crisp. But because of the rub they were very flavorful. I ended up putting in the vegetables at the same time as the pork and then the pork could rest while the vegetables finished up. Nice easy weeknight meal.

• Anonymous

• Los Angeles, CA

• 3/16/2021

Wow! Great delicious recipe. Super easy and great for a weeknight dinner. I did double the spice rub, but cooked one tenderloin for the two of us. I used two delicata and 1 lb of sprouts as well. Will definitely be making this again.

• fitchu7041

• San Francisco, CA

• 12/27/2020

Yum! Easy to prepare..can easily sub in and out spices in the mix. Loved the cream and pork combo.

• ashbash

• Paso Robles, CA

• 11/17/2020

Really really good. Perfect fall meal! I forgot the brown sugar in the rub, but it really didn't need it: the squash and roasted onions are sweet enough. don't think I'll even correct my mistake next time. In my case the meat cooked faster than the recipe suggested. I think it depends on just how brown it gets when you're frying it. Agree with the comments that more rub is a good idea. I was only cooking one tenderloin and half the vegetables and used all of the rub. Anyway, it's a keeper. I'll be making it again soon (and maybe often). YUM.

• thompsonae

• Pittsburgh,PA

• 10/7/2020

昨晚我做了这个第一次和我so happy I doubled the recipe for left overs. After reading other reviews we made extra spice rub, added garlic powder to the mix, and used greek yoghurt instead of sour cream. For veggies we used potato, carrot (squash not in season), and Brussels sprouts. We roasted ours covered in a Dutch oven with a 1/2 cup of chicken stock that we then used for gravy.

• Anonymous

• SydSSSSSSydndfasdfsfasdf

• 9/6/2020

I love this recipe. Just consider plating. In the photo the pork is atop the cream sauce. Pretty for a photo, but in real life, if you've got juicy pork that juice ends up on your sauce. Not so appealing. Lots of ways around that, just something to consider. Happy cooking.

• kimba_lane

• Alameda, CA

• 8/8/2020

I only did the pork. Used all the rub on it. I didn't have Ancho chili powder in the house so I used 1/2 chipotle chili powder and 1/2 regular. Hubby and I both enjoyed the results. Going on my rotation.

• l3barnes

• Springdale, MD

• 4/26/2020

This is delicious. I don't even know why. It's so simple, but the taste is so much more than what you'd think. Really lovely.

• tmunz

• 4/4/2020

3.5 forks for a different and delicious way to cook pork tenderloin. I agree with others that the spice mixture can be increased in volume and I will add garlic powder and a little dry mustard next time. The pork does take longer to cook than stated. The sauce was also delicious made with yogurt. This is a keeper and I will also try it in tacos.

• Anonymous

• Edmonton, AB

• 11/13/2019

This was very good. Only taking one star off because the veg prep was a little time consuming ( not a fan of the skin of delicata so I peel it) and cleaning and prepping 1.5 lbs of Brussels takes some time). Not a spicy dish by any means - ancho definitely imparts a more smokey flavor which paired very well with the sweetness of the brown sugar and the squash. Think if you are looking for heat you might need to add some cayenne. Sliced pork and served it directly over the roasted veg ( I roasted mine in convection and was done in 30). Only thing I left out was the cilantro because we are not fans.

• zoeycooks

• Boston, MA

• 11/15/2018

The pork and cream came out deliciously. We added some ahi pepper sauce to the cream to spice it up a little. Used butternut squash instead of delicata (out at grocery store), and took us a little longer to cook. There are a ton of veggies in the oven- followed recipe for them but finished off broiling for 10 minutes to get them golden brown. We would definitely make again!!

• enietupski57021

• Boston, MA

• 11/14/2018

This is the best Pork Tenderloin I've ever made. This is the third time and I've experimented with different vegetable in season. Haven't failed yet! We added some crushed garlic and a couple different chili powders from the spice store. Fantastic! Especially great for company. Never fails to impress and pretty easy.

• wigdowt

• Asheville, NC

• 5/30/2018

This was a nice dinner but I found it a little bland. Before I even started I doubled the spice mixture and that for only one tenderloin although about this same quantity of vegetables as suggested. I would be inclined to try it again with chipotle. I couldn't find delicata squash so I used butternut squash and cooked the slices for 15 minutes before adding the sprouts but the squash could still have used a bit more time in the oven although the slices were between 1/4 and 1/2 inch. Hopefully I can locate delicata next time to see if the combining it with the brussels sprouts provides adequate cooking time for the squash. Like I said, a nice dinner and I will try it again but with more spice.

• malinsky

• Calgary, Canada

• 2/12/2018

This was terrific and everyone in our family loved it. I would only make two suggestions - start the meat first, and mind your squash! The vegetables wound up being overdone (but still tasty) because I prepped/started cooking them first. As it's nearly impossible to find delicata squash, we substituted spaghetti, and I would have peeled it first. I also added a bit of lime juice to the sauce.

• kklabracke

• Oconomowoc, WI

• 1/28/2018