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Pork Tenderloin with Roasted Brussels Sprouts
Ingredients
  • 2 teaspoons ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ¼ teaspoon salt
  • 1 (1-pound or 450 grams) pork tenderloin, trimmed
  • 2 tablespoons hot or mild mango chutney or apricot preserves (certified gluten-free if necessary)
  • 1 tablespoon whole grain mustard (certified gluten-free if necessary)
  • 1 tablespoon water
  • 2 teaspoons olive oil
  • 1 pound (350 grams) small fresh Brussels sprouts, trimmed and halved
Steps
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