Ancho Chile Pork Tenderloin with Brussels Sprouts and Squash

Ingredients

• •2 whole limes
• •2 teaspoons ground cumin
• •1 teaspoon ancho chile powder
• •1 teaspoon brown sugar
• •2¼ teaspoons kosher salt
• •2 pounds pork tenderloins
• •1½ pounds brussels sprouts
• •1 whole red onion
• •1 whole delicata squash
• •4 tablespoons vegetable oil
• •¾ cup sour cream
• •½ cup cilantro
• •to taste flaky sea salt and black pepper

Cooking Instructions

1. 1.

   Place racks in top and center of oven; preheat to 425°F. Finely grate 2 tsp. lime zest into a small bowl. Stir in cumin, chile powder, brown sugar, and 2 tsp. salt.

   5 min

2. 2.

   Toss brussels sprouts, onion, squash, 2 Tbsp. oil, and half of spiced salt on a rimmed baking sheet. Transfer to center rack in oven and roast 10 minutes. Toss and continue to roast until vegetables are browned and cooked through, 10-15 minutes more.

   25 min

3. 3.

   Meanwhile, rub pork tenderloins with remaining spiced salt and heat remaining 2 Tbsp. oil in a large skillet over medium-high. Sear pork on 3 sides until lightly browned, about 3 minutes per side. Turn tenderloins onto remaining side, then transfer skillet to top rack of oven. Roast pork until an instant-read thermometer inserted into thickest part registers 140°F for medium-rare or 145°F for medium, 8-10 minutes (temperature will rise by about 10°F after cooking). Transfer pork to a cutting board and let rest 5 minutes before slicing.

   20 min

4. 4.

   Whisk sour cream, 2 tsp. lime juice, 1/2 cup cilantro, and remaining 1/4 tsp. salt in a small bowl. Spoon some sauce onto plates, then arrange pork over. Top with cilantro leaves, flakey sea salt, and pepper. Serve vegetables and lime wedges alongside.

   5 min