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Horseradish-Crusted Pork Tenderloin


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1 1/4 pounds brussels sprouts

1 teaspoon cumin seeds

2 teaspoons olive oil, plus extra for pan

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

2 1/2 pounds sweet potatoes

2 (1-pound) pork tenderloins, trimmed

4 tablespoons reduced-fat mayonnaise

1 cup panko (Japanese breadcrumbs)

1/2 cup chopped scallions (green part only)

3 tablespoons drained prepared horseradish

2 tablespoons lime juice

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