Sunday Dinner: Walnut Crusted pork tenderloin with pan roasted veggies

So usually on Sundays my husband is gone most of the day and after handling the kids all day the last thing I want to do is cook. So we do crock pot meals A LOT on Sundays. But today was different :) It was Stake Conference for us so the hubby was home and our meetings were shorter. Which means I was home with plenty of time to cook. And I like to cook so when I have the time and it's relaxed that is awesome! So today I made this

So good! The walnuts add a nice crunch and flavor and the seasonings. Mmmmmmm....my mouth is watering just thinking about this!

Everybody liked it. Well, the little kids were a little iffy about the brussels sprouts but that's OK. I hated them as a kid too. They're not my favorite now but I do like them; it just really depends on how they're cooked:  ie. they must be
roasted or I won't touch them :)

I found both these recipes in the Whole30 cookbook, available on Amazon. Tons of awesome Whole30 recipes!

walnut-crusted pork tenderloin
Pork tenderloin
2 Tbsp mustard powder
1 Tbsp Paprika
1 Tbsp onion powder
1 Tbsp garlic powder
1 1/2 tsp salt
1 1/2 tsp black pepper
1/2 C chopped walnuts, finely chopped

Remove the roast from the fridge and let it come to room temp before roasting.

Preheat oven to 375.

Mix the spices and rub evenly all over the tenderloin. Coat the pork evenly with the walnuts. Place tenderloin in baking pan and into the oven. Roast at 375 until the internal temperature reaches 145, about 20 - 25 minutes per pound. Let pork rest for 10 minutes before slicing.

pan roasted brussels sprouts and squash
3 Tbsp Olive oil
1/2 lb brussels sprouts, ends removed and sliced in half
1/2 red onion, cut into 1 inch pieces
3 cups diced peeled butternut squash (about one large butternut squash)
1 tsp dried sage
1/2 tsp nutmeg
1/2 tsp black pepper
1/4 tsp salt

Heat olive oil in a large skillet over medium heat. When oil is hot, add sprouts, onions, and seasonings. Cover and cook, shaking the pan occasionally, until the sprouts begin to brown, about 5 - 7 minutes. Turn the sprouts and add the squash. Cook everything until squash is fork tender, about 10 minutes. It could take longer, just watch it.


I had my pork over a bed of mixed greens, topped with a balsamic vinaigrette. Enjoy!