July 20, 2012

Roasted Pork with Brussels Sprouts and Apricots

July 20, 2012



2 tablespoons olive oil

1 pork tenderloin (1 1/4 pounds)

Kosher salt and black pepper

12 ounces Brussels Sprouts, thinly sliced on Simple Slicer

1/4 cup dried apricots, chopped

2 tablespoons roasted unsalted almonds chopped


1.  Heat oven to 400 F.  Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.  Season the pork with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, turning occasionally, until browned, 6-8 minutes.  Transfer the skillet to oven and roast until the pork is cooked through, 10 to 12 minutes.  Let rest before slicing.

2.  Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat.  Add the Brussels sprouts, apricots, almonds, 1/2 teaspoon slat, and 1/4 teaspoon pepper and cook, tossing, until Brussels sprouts are just tender, 3 to 4 minutes.  Serve with the pork.


Cooking pork to an internal temperature of 150 F (before resting) yields a perfectly cooked and juicy finished product (a slight trace of pink is fine).  This is a high enough temperature to kill the bacteria trichinosis, which only affects 1 percent of hogs in the United States.

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