{"id":"600abeb5-7d10-47e1-8b81-91bef47b4a74","url":"https://recipestripper.com/recipes/600abeb5-7d10-47e1-8b81-91bef47b4a74","source_url":"https://www.epicurious.com/recipes/food/views/ancho-chile-pork-tenderloin-with-brussels-sprouts-and-squash","title":"Ancho Chile Pork Tenderloin with Brussels Sprouts and Squash","description":"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.","servings":4,"servings_text":"4 servings","prep_time":"PT40","cook_time":"PT45","archive":{"provider":"wayback","snapshot_url":"https://web.archive.org/web/20180119061858id_/https://www.epicurious.com/recipes/food/views/ancho-chile-pork-tenderloin-with-brussels-sprouts-and-squash","original_url":"https://www.epicurious.com/recipes/food/views/ancho-chile-pork-tenderloin-with-brussels-sprouts-and-squash","captured_at":"2018-01-19T06:18:58.000Z"},"ingredients":[{"text":"2 limes","item":"limes","quantity":2},{"text":"2 teaspoons ground cumin","item":"ground cumin","quantity":2,"unit":"tsp"},{"text":"1 teaspoon ancho chile powder","item":"ancho chile powder","quantity":1,"unit":"tsp"},{"text":"1 teaspoon brown sugar","item":"brown sugar","quantity":1,"unit":"tsp"},{"text":"2 1/4 teaspoons kosher salt, divided","item":"kosher salt","quantity":2.25,"unit":"tsp","preparation":"divided"},{"text":"2 pork tenderloins (about 1 pound each)","item":"pork tenderloins","quantity":2,"preparation":"about 1 pound each"},{"text":"1 1/2 pounds brussels sprouts, trimmed, quartered","item":"brussels sprouts, trimmed","quantity":1.5,"unit":"lb","preparation":"quartered"},{"text":"1 large red onion, halved, cut into 1/2-inch-thick wedges","item":"large red onion, halved, cut into 1/2-inch-thick wedges","quantity":1},{"text":"1 delicata squash, halved lengthwise, seeded, sliced into 1/4-inch half moons","item":"delicata squash, halved lengthwise, seeded","quantity":1,"preparation":"sliced into 1/4-inch half moons"},{"text":"4 tablespoons vegetable oil, divided","item":"vegetable oil","quantity":4,"unit":"tbsp","preparation":"divided"},{"text":"3/4 cup sour cream","item":"sour cream","quantity":0.75,"unit":"cup"},{"text":"1/2 cup cilantro, finely chopped, plus whole leaves for serving","item":"cilantro, finely chopped, plus whole leaves for serving","quantity":0.5,"unit":"cup"},{"text":"Flaky sea salt and freshly ground black pepper","item":"Flaky sea salt and freshly ground black pepper"}],"instructions":[{"number":1,"text":"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."},{"number":2,"text":"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."},{"number":3,"text":"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."},{"number":4,"text":"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."},{"number":5,"text":"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."},{"number":6,"text":"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."},{"number":7,"text":"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."},{"number":8,"text":"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."}],"date_published":"2026-10-31T00:25:30.160556+00:00","date_modified":"2026-10-31T00:25:30.160556+00:00"}