- 1 pound pork tenderloin
- 1/2 cup apple (finely diced)
- 1/4 cup dried cranberries
- 1 tablespoon olive oil
- 1 pound potatoes (sliced or cut into 1 inch pieces)
- 2 1/2 cups brussels sprouts (trimmed and halved)
- cooking spray
- Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat it with cooking spray.
- Combine the apples and cranberries in a small bowl; season to taste with salt and pepper.
- Cut a deep slit all the way down the length of the pork - do not cut all the way through. Lay the pork open like a book and pound to approximately 3/4 inch thick with a meat mallet.
- Sprinkle the apple cranberry mixture over the surface of the pork. Roll the pork up tightly and secure with lengths of kitchen twine, tie each string about 2-3 inches apart.
- Season the outside of the pork generously with salt and pepper. Place the pork on the lined sheet pan.
- In a medium bowl, add the potatoes and Brussel sprouts. Add olive oil and toss to combine. Place the potatoes and Brussels sprouts next to the pork.
- Place the pan in the oven and cook for 30 minutes or until vegetables are browned and tender and the internal temperature of the pork reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer. Remove pork from heat and let rest for 3 minutes. Remove the string and slice the pork. Serve immediately with the Brussels sprouts and potatoes.