Don’t let the brussel sprouts scare you! They’re DELICIOUS in this dish. I found this in the Philadelphia Inquirer Newspaper the other day and immediately made it. We loved it, it’s a great “company dish” too, easy, quick impressive and very very tasty. (can be made somewhat ahead of time and ‘held’ at a warm temp, I just suggest if you do, that you slice the pork at the very last minute)
My Private Note
Units: US | Metric
- 1Cook bacon until crisp, reserve fat in pan, drain bacon and set aside.
- 2Combine zest, salt and pepper in a small bowl.
- 3Liberally coat pork with about 2/3 of the zest mixture.
- 4Sear tenderloin in bacon fat well on all sides.
- 5Reduce heat, add ½ of the juice (or water) to the pan and cover.
- 6Turn once or twice, cook pork in pan until internal temp of 160degrees F.
- 7While cooking blanch sprouts in salted boiling water, drain and shock with cold water.
- 8When tenderloin has reached desired temp, transfer to cutting board and tent with foil.
- 9Add Brussels sprouts to pan with remaining zest mixture, and stir fry until beginning to brown and almost done.
- 10Add remaining (approx 1/4 c) applejuice and allow to evaporate/reduce.
- 11Slice pork into medallions
- 12Plate the brussels sprouts and serve with pork slices over top.
- 13Crumble the bacon over everything.
- 14(very nice with roasted potatoes with olive oil, garlic and rosemary).
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Nutritional Facts for Quick and Tasty Pork Tenderloin
Serving Size: 1 (273 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 232.8
- Calories from Fat 74
- Total Fat 8.2 g
- Saturated Fat 2.6 g
- Cholesterol 79.1 mg
- Sodium 1895.2 mg
- Total Carbohydrate 12.9 g
- Dietary Fiber 3.6 g
- Sugars 5.0 g
- Protein 27.4 g