What is one to do with leftovers? I sure lucked out with this specific leftover because I’m one of those nerds who can’ get enough of Brussels sprouts! I figured I would make my Brussels sprouts with pistachios again with a twist and add a great pork tenderloin, seasoned with garlic and rosemary to go with it. Sounds like a hit to me!!!!
Click on quick recipe below to enlarge and print
I don’t have my own roasting pan (yet) so I decided to get creative and use the roasting tray that came with my crock pot. Genius!!! But honestly, you don’t really need a roasting pan. A simple cookie sheet is sufficient enough. Just remember to flip your pork over half way through baking.
Start chopping up your onion for your side dish and also the garlic that will be used to go with the marinade for your pork.
Marinade your pork with garlic, olive oil and chopped up rosemary
Once your pork is finished marinading, place some basil on top and put in the oven to cook
Chop up your mushrooms coarsely to place in your vegetable sauteing pan
Once your Brussels sprouts and onion are also all chopped up, add all three vegetables to your sauteing pan with 1/4 cup olive oil and water
Add in your chopped pistachios….
Plop in 1 1/2 tablespoons of fat free sour cream. You can totally omit this step if sour cream is one of those condiments you don’t enjoy. I happed to love it.. especially when it’s fat free!
Mix around your vegetables so it looks like this!
Once your pork is done cooking, take out of the oven and slice it in the middle to see that it’s fully cooked
Then, cut your pork tenderloin into thick slices (or however you prefer it) and place a dish with a side of your vegetables!!
Enjoy! This dish is full of delicious flavor and has less fat than chicken breast! Pork tenderloin is also an excellent source of B vitamins (niacin, riboflavin and thiamin). Healthy eating! 
