Herb-crusted pork tenderloin with crispy roasted Brussels sprouts and a Dijon pan sauce.
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Preheat oven to 400F (200C).
Halve Brussels sprouts and toss with olive oil, salt, and pepper. Spread on a baking sheet.
Season pork tenderloin with thyme, rosemary, garlic, salt, and pepper.
Sear pork in a hot skillet with olive oil for 2 minutes per side.
Transfer pork to the baking sheet with Brussels sprouts and roast for 18-20 minutes.
Let pork rest 5 minutes, then slice.
Deglaze the skillet with a splash of broth and Dijon mustard for a quick pan sauce.
Serve sliced pork with Brussels sprouts and drizzle with pan sauce.
Zinc competes with copper and calcium for the same transporter. Take with a meal moderate in those minerals and rich in protein for steadier uptake.
Vitamin C is water-soluble and rapidly cleared. Splitting between food sources and supplement extends plasma exposure across the day.
B12 absorption requires stomach acid + intrinsic factor; taking with a meal stimulates both. Plant-heavy meals also under-supply B12, making supplementation more impactful.
Per-ingredient research grade, not a composite recipe score.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.