Wednesday, October 02, 2019

Pork Tenderloin with Shredded Brussels Sprouts

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.

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
  1. Stir together caraway seeds, paprika, 1/2 tsp. salt, and 1/2 tsp. pepper in a small bowl.
  2. Rub tenderloin with 1 tsp. olive oil and season with spices. Place in a cast iron or oven proof skillet.
  3. 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.
  4. In a Dutch oven, heat 1 Tbsp. olive oil over medium-high heat.
  5. Add garlic and cook for 1 minute.
  6. Add veggies, 1 cup chicken broth, and 1/2 tsp. salt. Cover and cook for about 10 minutes or until wilted.
  7. Stir in dill and lemon zest and reduce heat to low and keep warm.
  8. Reserve juices in the skillet with the pork. Remove the pork from the skillet and let rest.
  9. Add 1/2 cup chicken broth to skillet. Scrape up any browned bits from the bottom of the pan.
  10. Bring to a boil and then add heavy cream. Return to a boil and then immediately remove from heat.
  11. Slice the pork and top with sauce from skillet. Serve with veggies.
Recipe from Food Network

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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