Lemon Poppy Seed Pork Tenderloin

Ingredients

• 1 Lemon
• 8 oz Brussels Sprouts
• 1 Shallot
• 1 Red Delicious Apple
• 4 Parsley Sprigs
• 1 Pork Tenderloin
• 1 ½ Tbsp. Poppy Seeds
• 2 tsp. Dijon Mustard
• 2 tsp. Light Brown Sugar
• 2 Tbsp. Apple Cider Vinegar
• 4 oz Apple Cider
• Olive Oil
• Salt Pepper
• and pat dry. Zest and halve lemon. Mince zest. Trim and
• quarter Brussels sprouts. Peel and mince shallot. Halve,

Instructions

1. 1

   Prepare the Ingredients: and pat dry. Zest and halve lemon. Mince zest. Trim and quarter Brussels sprouts. Peel and mince shallot. Halve, core, and cut apple into ½” dice. Stem and mince parsley. Rinse pork tenderloin, pat dry, and season with salt and pepper. No zester? No problem. Use your vegetable peeler to remove strips of zest.

2. 2

   Sear the Pork Tenderloin.: Heat 2 tsp. olive oil in a medium pan over medium-high heat. Add pork tenderloin to the pan and cook 4 minutes on each finish cooking. Wipe out pan. Crust the Tenderloin Combine poppy seeds and minced lemon zest in a bowl. Spread Dijon mustard evenly over entire pork tenderloin. This will act as glue for crust. Coat pork with lemon-poppy- seed mixture and roast 15-18 minutes, or until tenderloin reaches an internal temperature of 145 degrees. Allow to rest 10 minutes before slicing. Resting meat allows juices to redistribute themselves and settle within the meat, making for a

3. 3

   Make Brussels Sprout-Apple Hash.: Heat 2 tsp. olive oil in same medium pan over medium-high heat. Add shallots and quartered Brussels sprouts. Cook for 6 minutes, stirring occasionally. Add diced apples and 2 Tbsp. water. Cook 4 minutes or until apples begin to soften and sprouts are tender. Add chopped parsley and season with a pinch of salt and pepper. Squeeze in juice from half of lemon, transfer hash to plate, and set aside. Wipe out pan and return to stove.

4. 4

   Make the Cider Gastrique: In same pan over medium-high heat, add brown sugar and 2 tsp. water. Simmer 2-3 minutes or until sugar dissolves and most of water evaporates. Carefully add cider vinegar and swirl to combine. Mixture may bubble and boil strongly for a few seconds. This is normal and will settle down quickly. Simmer and reduce by half, about 4 more minutes. Add apple cider and simmer 5 minutes or until slightly thickened.

5. 5

   Plate the Dish: Slice rested pork tenderloin into ¼” rounds. Lean against Brussels sprout-apple hash and spoon the cider gastrique onto plate. Squeeze juice from remaining lemon, if desired.