Pork Tenderloin With Shredded Brussels Sprouts Recipes
ANCHO CHILE PORK TENDERLOIN WITH BRUSSELS SPROUTS AND SQUASH
An ancho chile rub serves double-duty in this dinner: it's the sweet and zesty rub for the tenderloin, and the seasoning for the roasted veg.
Provided by Anna Stockwell
Categories Lime Cumin Chile Pork Tenderloin Brussels Sprout Onion Squash Sour Cream Cilantro Wheat/Gluten-Free Fall Winter Roast
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place racks in top and center of oven; preheat to 425°F. Finely grate 2 tsp. lime zest into a small bowl. Stir in cumin, chile powder, brown sugar, and 2 tsp. salt.
- Toss brussels sprouts, onion, squash, 2 Tbsp. oil, and half of spiced salt on a rimmed baking sheet. Transfer to center rack in oven and roast 10 minutes. Toss and continue to roast until vegetables are browned and cooked through, 10-15 minutes more.
- Meanwhile, rub pork tenderloins with remaining spiced salt and heat remaining 2 Tbsp. oil in a large skillet over medium-high. Sear pork on 3 sides until lightly browned, about 3 minutes per side. Turn tenderloins onto remaining side, then transfer skillet to top rack of oven. Roast pork until an instant-read thermometer inserted into thickest part registers 140°F for medium-rare or 145°F for medium, 8-10 minutes (temperature will rise by about 10°F after cooking). Transfer pork to a cutting board and let rest 5 minutes before slicing.
- Whisk sour cream, 2 tsp. lime juice, 1/2 cup cilantro, and remaining 1/4 tsp. salt in a small bowl. Spoon some sauce onto plates, then arrange pork over. Top with cilantro leaves, flakey sea salt, and pepper. Serve vegetables and lime wedges alongside.
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- In a medium bowl, combine the brussels sprouts, onions (if using), maple syrup, olive oil and rosemary. Toss well. Spoon the brussels sprouts around the pork. Sprinkle the brussels with garlic powder, salt and pepper.
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- First make the glaze. Combine all of the glaze ingredients in a small microwave-proof cup. Whisk well together. Heat in the microwave for about 2 minutes, whisking every 30 seconds, until the mixture thickens and coats the back of a spoon. Set aside.
- Wash your sprouts and trim off and discard any discoloured or wilted leaves. Cut the sprouts in half down through the centre lengthwise and then toss them together in a bowl along with the oil and some seasoning. Preheat your oven broiler to high. Place the rack about 4 inches from the element. Line a shallow baking pan with some aluminium foil. Trim the silver-skin from the pork and discard. Season the pork all over with the garlic powder, onion granules, salt and pepper. Place bottom side up onto the foil lined sheet. Drizzle with2 TBS of the glaze and brush it all over the surface to coat, using a pastry brush. Place under the preheated broiler for 10 minutes. Watch to make sure it doesn’t burn.
- Remove the pork from the broiler and flip it over. Scatter the prepared brussels sprouts around it on the baking sheet. Drizzle the pork with another 2 TBS of the glaze, again spreading it over to coat with the pastry brush.
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