Roasted Pork Tenderloin with Brussels Sprouts

Ingredients

• 10 oz Brussels Sprouts
• 1 Shallot
• ½ oz Pecans
• 3 Parsley Sprigs
• 1 Pork Tenderloin
• 2 Tbsp. Home Chef Winter
• Rub
• 1 oz Dried Cranberries
• Olive Oil
• Salt Pepper
• produce and pat dry. Slice Brussels sprouts into ¼” rounds.
• Peel and halve shallot. Slice shallot into thin strips (juli-
• enne). Coarsely chop pecans. Stem and coarsely chop
• parsley. Rinse tenderloin, pat dry, and coat with winter rub
• and a pinch of salt and pepper. Coating meat with rubs before
• searing not only seasons the meat, but also forms a flavorful
• crust when caramelized.
• Pan-Sear the Tenderloin
• Warm 1 Tbsp. olive oil in a medium pan over medium-high

Instructions

1. 1

   Prepare the Ingredients: produce and pat dry. Slice Brussels sprouts into ¼” rounds. Peel and halve shallot. Slice shallot into thin strips (juli- enne). Coarsely chop pecans. Stem and coarsely chop parsley. Rinse tenderloin, pat dry, and coat with winter rub and a pinch of salt and pepper. Coating meat with rubs before searing not only seasons the meat, but also forms a flavorful crust when caramelized. Pan-Sear the Tenderloin Warm 1 Tbsp. olive oil in a medium pan over medium-high heat. Sear tenderloin on all sides, about 10-12 minutes total, until most of the outside is caramelized. Transfer to a minimum internal temperature is 160 degrees is reached. Set aside. Let the meat rest for 5 minutes to allow the juices to redistribute themselves throughout the meat, which results in a

2. 2

   Prepare the Sauté: Warm 1 Tbsp. olive oil in a medium pan over medium-high heat. Add shallot, shaved Brussels sprouts, and half the parsley (reserving remaining for garnish) and sauté for 4-6 minutes or until browned. Add cranberries and pecans and cook for 2 minutes. Add salt and pepper to taste. Set aside.

3. 3

   Slice the Tenderloin: Slice rested pork tenderloin into ½” thick pieces. Chef’s tip: for optimum slicing, use a sharp knife with a long blade, and gently run the entire length of the blade–instead of sawing back and forth–over the meat with gentle pressure. Let the knife do

4. 4

   Plate the Dish: Compose a mound of Brussels sprouts on side of plate. Arrange 5-6 slices of tenderloin against Brussels. Garnish with remaining parsley.