Pork Tenderloin

Pork Tenderloin

Hi, thank you for coming back for the latest edition of Beyond Primary Cares blog; where I highlight healthy and fun recipes, healthcare news, advice for medical conditions, as well as how membership for care works! Dr. Jeff O’Boyle is the owner of Beyond Primary Care, which is a new approach to family medicine and addiction medicine that creates the time and space your healthcare deserves. Beyond Primary Care is the only Direct Care clinic serving patients in Ann Arbor and throughout Washtenaw, Livingston, and Wayne County giving families and employers peace of mind with healthcare costs by providing affordable, accessible, and authentic primary care services. 

The primary purpose of the blog is to introduce healthy lifestyle concepts and answer common questions I receive from patients that I believe are important. I want to start discussions that will help educate, benefit, and improve your well-being. 

This featured recipe is Pork Tenderloin. These recipes are my attempt, in a way, to bridge that Doctor’s adage of “Eat Better & Exercise More.” In this post, I will showcase a healthy meal made on a budget, my pictures are pretty decent, and that is how I got into this food endeavor.

Pork Tenderloin with Brussel Sprouts and Butternut Squash

Adapted from Family Circle: Sheet Pan Pork
Prep time: 30 minutes
Total time: 1 hour


1 Butternut squash
1 lb of brussel sprouts (approx. 4 cups)
1.5 – 2 lb pork tenderloin
Olive Oil
1 tbsp mustard
1 tsp paprika
1 tsp garlic powder
1 tsp salt
1 tsp tumeric
1 tsp thyme
½ tsp pepper


1) Peel and Chop Butternut squash into 1 inch cubes. Trim brussel sprouts as needed. Set aside.
2) Mix Mustard and all spices.
3) Trim silverskin and excess fat from tenderloin. Rinse off and pat dry with a paper towel. Spread mustard mix all over tenderloin.
4) Heat pan to medium-high. Add tenderloin. Brown all sides (6 – 8 minutes, 2-3 per side). Remove from pan and set aside.
5) Add veggies to the sheet pan. Add olive oil, additional salt, pepper, and thyme. Toss to coat. Spread veggies around the perimeter of the pan, leaving room in the middle for tenderloin. Add tenderloin. 
6) Bake at 350 for 25-30 minutes. Give generous drizzle of olive oil over the entire pan. Check the doneness of pork (should be 145 internal temp). Remove pork, wrap in foil, rest for 10 minutes. Turn oven temp up to 400. Return the pan of veggies to the oven for 5-10 minutes until caramelized.
7) To serve sliced pork against the grain and serve up with a scoop of veggies. Drizzle pan juice over top.

Dr. O'BoyleHealth & WellnessRecipes