Prep 10 mins
Cook 20 mins
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)
- 1 lb pork tenderloin
- 1 tablespoon lemon zest, grated
- 1 tablespoon salt
- 1 tablespoon pepper (freshly grated)
- 4 slices bacon (applewood smoked pref)
- 1 lb Brussels sprout (stemmed and quartered)
- 1⁄2-1 cup apple juice (or water)
- Cook bacon until crisp, reserve fat in pan, drain bacon and set aside.
- Combine zest, salt and pepper in a small bowl.
- Liberally coat pork with about 2/3 of the zest mixture.
- Sear tenderloin in bacon fat well on all sides.
- Reduce heat, add ½ of the juice (or water) to the pan and cover.
- Turn once or twice, cook pork in pan until internal temp of 160degrees F.
- While cooking blanch sprouts in salted boiling water, drain and shock with cold water.
- When tenderloin has reached desired temp, transfer to cutting board and tent with foil.
- Add Brussels sprouts to pan with remaining zest mixture, and stir fry until beginning to brown and almost done.
- Add remaining (approx 1/4 c) applejuice and allow to evaporate/reduce.
- Slice pork into medallions
- Plate the brussels sprouts and serve with pork slices over top.
- Crumble the bacon over everything.
- (very nice with roasted potatoes with olive oil, garlic and rosemary).
This was really good! The apple juice really cuts the bitterness of the brussel sprouts. I added some greek seasoning as a rub to the pork tenderloin and used turkey bacon. Loved this recipe, and its paleo! Thanks for posting!