This is another fast, easy and really healthy meal. I went a weee bit overboard with the brussels sprouts, but the meat was super tender.
Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout
serves 4
(recipe found in Fitness Magazine January 2011)
10 ounces brussels sprouts, quartered
3/4 teaspoon salt
3/4 tsp freshly ground black pepper
1 large pork tenderloin (about 1 1/4 pounds). butterflied
2 TBS Dijon mustard
2 TBS olive oil
1/4 C white wine
1/4 C chicken broth
1/2 C diced bacon
1 small yellow onion, thinly sliced
1/4 dried cherries
1 TBS chopped sage leaves
I added tomatoes...
1. In a medium pot fitted with a steamer, steam brussels sprouts 8 minutes.
2. Sprinkle 1/2 tsp each salt and black pepper on pork and then spread with mustard. In a 12-inch skillet, warm one TBS olive oil over medium-high heat; add pork and cook 7 minutes. Turn and cook 6 minutes more; remove from pan and slice. Add wine and chicken broth to pan and stir, scraping up brown bits; set aside and keep warm.
3. Warm remaining olive oil in a small saute pan over medium-high heat. Add bacon and saute until brown, stirring occasionally about 3 minutes. Reduce heat to medium and add onion; cook until translucent, 5 minutes. Add cherries, sage and brussels sprouts; cook 3 minutes more. Season with remaining salt and black pepper.
4. On a platter, arrange pork and vegetables; drizzle with sauce. Serve.
Karl's response: "This meat is crazy tender. Whoa...whoa...whoa...what's all that green stuff?"
Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout
serves 4
(recipe found in Fitness Magazine January 2011)
10 ounces brussels sprouts, quartered
3/4 teaspoon salt
3/4 tsp freshly ground black pepper
1 large pork tenderloin (about 1 1/4 pounds). butterflied
2 TBS Dijon mustard
2 TBS olive oil
1/4 C white wine
1/4 C chicken broth
1/2 C diced bacon
1 small yellow onion, thinly sliced
1/4 dried cherries
1 TBS chopped sage leaves
I added tomatoes...
1. In a medium pot fitted with a steamer, steam brussels sprouts 8 minutes.
2. Sprinkle 1/2 tsp each salt and black pepper on pork and then spread with mustard. In a 12-inch skillet, warm one TBS olive oil over medium-high heat; add pork and cook 7 minutes. Turn and cook 6 minutes more; remove from pan and slice. Add wine and chicken broth to pan and stir, scraping up brown bits; set aside and keep warm.
3. Warm remaining olive oil in a small saute pan over medium-high heat. Add bacon and saute until brown, stirring occasionally about 3 minutes. Reduce heat to medium and add onion; cook until translucent, 5 minutes. Add cherries, sage and brussels sprouts; cook 3 minutes more. Season with remaining salt and black pepper.
4. On a platter, arrange pork and vegetables; drizzle with sauce. Serve.
Karl's response: "This meat is crazy tender. Whoa...whoa...whoa...what's all that green stuff?"
