Perfectly seasoned pork tenderloin topped with a lovely gravy-like sauce and served with a brussels sprouts side.
When we have pork, it's usually my mother-in-law's which has some mix of Italian seasonings on it and it's so darn good. I've been trying to make my own pork roast and a lot of them have glazes or bacon. I really wanted to try this recipe in particular because of the brussels. I didn't realize it had a sauce to go on top or really anything about the seasonings. I just knew it had brussels and I love love brussels. This recipe is right up there with my mother-in-law's recipe and I adore the little sauce and the brussels side dish. The caraway seeds was a new seasoning for us and we all really enjoyed it with the paprika. The sauce was mouthwateringly delicious. It paired perfectly with the pork.
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What you need:
- 1 tsp. caraway seeds, crushed
- 1 tsp. paprika
- Salt and pepper
- 1 pork tenderloin, about 1 1/2 lb.
- 1 Tbsp. + 1 tsp. EVOO
- 4 cloves minced garlic
- 12 cups shredded brussels sprouts blend (with kale, broccoli, and cabbage - two 10 oz bags)
- 1 1/2 cups chicken broth
- 1/4 cup fresh dill, chopped
- Zest from half a lemon
- 1/2 cup heavy cream
- Stir together caraway seeds, paprika, 1/2 tsp. salt, and 1/2 tsp. pepper in a small bowl.
- Rub tenderloin with 1 tsp. olive oil and season with spices. Place in a cast iron or oven proof skillet.
- Bake in a preheated 450 degree oven for 15 minutes, then flip and continue baking for about 10 more minutes or until it reaches 145 degrees.
- In a Dutch oven, heat 1 Tbsp. olive oil over medium-high heat.
- Add garlic and cook for 1 minute.
- Add veggies, 1 cup chicken broth, and 1/2 tsp. salt. Cover and cook for about 10 minutes or until wilted.
- Stir in dill and lemon zest and reduce heat to low and keep warm.
- Reserve juices in the skillet with the pork. Remove the pork from the skillet and let rest.
- Add 1/2 cup chicken broth to skillet. Scrape up any browned bits from the bottom of the pan.
- Bring to a boil and then add heavy cream. Return to a boil and then immediately remove from heat.
- Slice the pork and top with sauce from skillet. Serve with veggies.
This Slow Cooker Pork Roast recipe is definitely a go-to because it has all the classic elements of my mother-in-law's version of pork roast. I adore recipes that come with "built-in" side dish and this particular recipe is a Bacon-Wrapped Pork Tenderloin with Roasted Sweet Potatoes from Little House Big Alaska and it has a side of sweet potatoes plus the pork is wrapped in bacon.
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