Recipe by CHRISSYG
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)
Top Review by wassumer
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!
- 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)
Directions See How It's Made
- 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).