Monday, April 18, 2016

Chili-Marinated Pork with Roasted Sprouts

If you eat meat and are looking for a dish with big flavor, you've come to the right blog! This dish is asian-inspired and spicy. A few of the ingredients can easily be found in the isles of the grocery store and all keep well in the refrigerator. If you've never used fish sauce don't be put off by it. It really does add depth to dishes without being fishy when served. You need to make two sauces for this dish: one for the marinade and the other for the sprouts. Both can be made ahead of time.

6 T of grapeseed oil, divided
4 T rice wine vinegar
4 T soy sauce
5 cloves of garlic, minced and divided
3 T hot chili paste
3/4 t salt, divided
2 1 pound pork tenderloins
2 T fish sauce
2 T lemon juice
1/2 t honey
1 T red chili paste
pkg of brussels sprouts trimmed and halved
3/4 cup vegetable broth
1 T butter

Make marinade for meat:  in medium bowl, whisk together 4 T oil, vinegar, soy sauce, 4 minced garlic cloves, chili paste, and 1/2 t salt. Place pork in resealable plastic bag and pour in HALF the marinade. Save the other half to make the sauce at the end of the cooking time. Marinate at room temp for 30 minutes.

In small bowl, whisk together remaining 1 minced garlic, fish sauce, lemon, honey, chili paste, and 1 T water. Set aside.

Preheat oven to 400

On a parchment lined cookie sheet toss brussels sprouts with 1 T oil and 1/4 t salt. Pop into the oven for 15 minutes, then stir and roast another 15 minutes.

In the meantime, heat 2 T oil in large oven proof skillet. Remove tenderloins from marinade and sear on each side for about 3 minutes per side. Add broth to pan and pop into oven for 10-13 minutes.

Transfer pork to cutting board, cover with foil and let rest. Add the other half of the marinade to the skillet and heat, scraping up browned bits. Add butter and stir.

Toss brussels sprouts with 2 T vinaigrette--taste and add more if you want.

To serve slice up tenderloin and drizzle with pan sauce and serve with sprouts. Big flavor!

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