Fine fall fare: tenderloin, Brussels sprouts

DINNER TONIGHT

October 17, 2007|By Carol Mighton Haddix | Carol Mighton Haddix,Chicago Tribune

Pork roast is one of my fall favorites. The only problem? A pork roast takes time, which relegates it to weekend cooking.

The next-best option for a weeknight meal is the smaller, lean pork tenderloin. It still offers the great flavor of pork, but takes only a fraction of the time to cook. I like to sear it quickly in a heavy skillet, then turn down the heat to finish the cooking.

Brussels sprouts, another fine fall choice, make a good match to the pork and can be finished in the same skillet. How easy is that?

Carol Mighton Haddix is food editor of the Chicago Tribune, which provided the recipe analysis.

Pan-Seared Pork Tenderloin With Brussels Sprouts

Serves 4 -- Total time: 40 minutes

3 strips bacon, chopped

1 teaspoon coarse salt

1 teaspoon coarsely ground pepper

2 tablespoons grated lemon zest (divided use)

1 pork tenderloin, about 1 pound

1 pound Brussels sprouts, stem end trimmed, cut into eighths

Cook bacon in heavy medium skillet over medium-high heat until crispy, about 5 minutes. Remove with slotted spoon to paper-towel-lined plate. Meanwhile, mix salt, pepper and 1 teaspoon of the lemon zest in small bowl. Coat the pork liberally with the salt mixture; press to coat. Heat a medium saucepan of water to a boil.

Add pork to the bacon drippings in the skillet; sear on all sides until browned, about 7 minutes. Reduce heat to medium-low; cover. Cook pork, turning once, until thermometer inserted in thickest portion reads 150 degrees, about 10 minutes. Transfer to cutting board; cover.

Meanwhile, add Brussels sprouts to boiling water; heat to a boil. Cook until crisp-tender and leaves start to separate, 3 minutes. Drain. Add sprouts to skillet with pork drippings; cook, stirring often, over medium-high heat until tender, about 2 minutes. Season with some of the remaining salt mixture to taste. Sprinkle with bacon. Spoon sprouts onto a serving plate. Slice pork thinly; arrange pork slices over sprouts. Sprinkle remaining lemon zest over pork.

Note: Reduce saturated-fat content by using turkey bacon or eliminating the bacon entirely and using 2 tablespoons of olive oil instead.

Per serving: 222 calories, 8 grams fat, 3 grams saturated fat, 80 milligrams cholesterol, 10 grams carbohydrate, 29 grams protein, 668 milligrams sodium, 4 grams fiber

Menu

Pan-Seared Pork Tenderloin With Brussels Sprouts

Sliced, fried polenta

Shredded-carrot-and-dried-cranberry salad

Applesauce cake

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