Name: Pork Tenderloin with Brussels Sprouts and Squash
Cook time: 40
Total time: 45
Yield: 4 servings
Ingredients: 2 limes; 2 teaspoons ground cumin; 1 teaspoon ancho chile powder; 1 teaspoon brown sugar; 2 1/4 teaspoons kosher salt, divided; 2 pork tenderloins (about 1 pound each); 1 1/2 pounds brussels sprouts, trimmed, quartered; 1 large red onion, halved, cut into 1/2-inch-thick wedges; 1 delicata squash, halved lengthwise, seeded, sliced into 1/4-inch half moons; 4 tablespoons vegetable oil, divided; 3/4 cup sour cream; 1/2 cup cilantro, finely chopped, plus whole leaves for serving; Flaky sea salt and freshly ground black pepper

Sliced pork tenderloin with Brussels sprouts and delicata squash.

Photo by Chelsea Kyle, Food Styling by Anna Stockwell

An ancho chile rub serves double-duty in this dinner: it's the sweet and zesty rub for the tenderloin, and the seasoning for the roasted veg.

Recipe notes

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