Pork Tenderloin with mashed potatoes & brussel sprouts

I stole this pork tenderloin recipe straight from the Fixate Cooking Show on Beachbody On Demand and never imagined it would be THIS good! My family asked me to make it again next week, so I knew it was a winner.  Then I just combined it with simple roasted brussel sprouts and mashed potatoes… 80 Day Obsession approved mashed potatoes. 

This recipe makes 4 servings, so I portioned it out and put 1/2 in the fridge before we even started eating so that I could have another easy meal later in the week. 


  • 1 lb raw pork tenderloin
  • 2 Tbsp rosemary
  • 2 Tbsp chopped garlic
  • 1 1/2 tsp ghee (higher smoke point than EVOO)
  • 2 medium baking potatoes, peeled & cubed
  • 1 1/2 tsp butter flavored coconut oil
  • 1 cup shredded cheese (cheddar, parmesan or whatever you like in potatoes)
  • 20 Brussel Sprouts, halved
  • 1 tsp avocado oil 
  • Seasoning of your choice (I used Flavor God Garlic Lovers)


Preheat oven to 450.

Toss the brussel sprouts in a bowl with the avocado oil and seasoning, then set aside. 

Rub the pork with 1 1/2 tsp ghee, then season with rosemary, garlic, and a little salt & pepper.  Heat ovenproof skillet (I used cast iron) over high heat. Sear the pork for approximately 2 minutes on each side, or until all sides are a deep brown.  

Add the brussel sprouts to the sides of the pork in the same skillet & transfer the skillet to oven. Bake for about 8 minutes. Stir the brussel sprouts and return to the oven for another 7-8 minutes  or until internal temp reaches 145 in the thickest part of the pork. 

While the pork is cooking, boil the potatoes until fork tender. Drain. Add in butter flavored coconut oil and mash. Add cheese and stir in with the potatoes (or you can add this on top). 

Let pork sit for 5 to 10 minutes when it comes out of the oven before slicing and serving with the sides. 

Container Count for One Serving:

  • 1 Red
  • 1 Green
  • 1 Yellow
  • heart1 Blue
  • 1 Teaspoon