-Pork Tenderloin- find one that does not have corn syrup added. Pre flavored and premartinated is fine. I like the smithfield garlic and rosemary one. If you decide to season yourself, you can put in a gallon size zip lock bag with olive oil, minced garlic and the spices listed.
-Baking times vary based on size of the tenderloin, but 45 minutes may be enough. 375 to 400 is a good temperature, you can do 400 to match the brussels and cook together. Internal pork temperature should be 155 degrees. If your not a pork person, you can usually find turkey tenderloin as well.
-Brussels- chop off the ends and chop in half. Pro tip- if you place them flat side down, they become super tender on the inside with a crisp interior. If you they are flat side up after cutting in half, they dry out.
-Preheat oven to 400 degrees Drizzle olive oil, sea salt, black pepper, garlic powder, and red paper flakes if desired. I like to do a second drizzle and seasoning after mixing.
-Lay Parchment paper over a baking sheet ( not wax, it will melt to your food and become a disaster, and not tin foil as that’s not good for your thyroid)
-place brussels on pan covered in parchment paper and cook for 20-25 minutes ***make sure you make enough for tomorrow’s lunch***
-Cubed butternut squash- sauté in pan with coconut oil, olive oil or avocado oil (your choice) and seasonings. I like to add garlic powder, sea salt, pepper, cayenne and red pepper flakes, sometimes I like to add franks red hot sauce and make a buffalo butternut squash
