Fast and Easy Recipe For Pork Tenderloin With Brussels Sprouts

Monday's Leftovers: Roasted Pork With Brussels Sprouts

October 18, 2010

I'm never happier than when I discover a good sale at the meat counter, and on a really generous week, my grocer offers two-for-one deals on a healthy and quick-cooking cut, pork tenderloin. I'll buy two, but diversify my plate by making a hearty pork, apple, and squash meal one night, then digging in to a completely different pork meal the following evening. Tonight, utilize leftover pork by oven-roasting it with a light seasoning, all the while quick-sautéing brussels sprouts, almonds, and apricots until wilted and caramelized. If you prefer extra flavor, dry-rub the pork spices and herbs like cumin, paprika, dried sage, and oregano. Get the recipe now.

From Real Simple

Roasted Pork with Shredded Brussels Sprouts

Fast and Easy Recipe For Pork Tenderloin With Brussels Sprouts 2010-10-15 13:39:41

Ingredients

2 tablespoons olive oil
1 pork tenderloin (1 1/4 pounds)
Kosher salt and black pepper
12 ounces Brussels sprouts, thinly sliced
1/4 cup dried apricots, chopped
2 tablespoons roasted unsalted almonds, chopped

Directions

Heat oven to 400º F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
Season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Cook, turning occasionally, until browned, 6 to 8 minutes.
Transfer the skillet to oven. Roast the pork until cooked through, 10 to 12 minutes. Let rest before slicing.
Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat.
Add the Brussels sprouts, apricots, almonds, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing, until the Brussels sprouts are just tender, 3 to 4 minutes.
Serve the Brussels sprouts with the pork.

Serves 4.