Pork and Charred Brussels Sprouts with Chile Lime Sauce

By tonya370

Gregory Gourdet, Departure Restaurant + Lounge, Portland, OR, Sunset

FEBRUARY 2013

Ingredients

• 1 1/2 pounds brussels sprouts, stems trimmed
• 1 pork tenderloin (1 1/4 lbs.), trimmed
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon pepper, divided
• 5 tablespoons extra-virgin olive oil, divided
• 1 pound sweet potatoes, cut into 3/4- by 4-in. wedges
• 1 small red onion, cut into 1/2-in. wedges
• 1/4 cup honey
• 1/4 cup lime juice
• 2 tablespoons Thai or Vietnamese fish sauce
• 2 garlic cloves, peeled
• 1 tablespoon chopped fresh ginger
• 2 Thai chiles or 1 serrano chile, minced
• 3/4 cup roughly chopped cilantro, divided

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 450°. Separate brussels sprout leaves; thinly slice hearts. Set aside.

2. Season pork with 1/4 tsp. each salt and pepper. Brown in 1 tbsp. oil in a large frying pan over high heat, turning, 8 to 10 minutes.

3. Toss sweet potatoes in a roasting pan with onion, 2 tbsp. oil, and 1/4 tsp. each salt and pepper. Add pork. Roast 30 minutes, stirring vegetables once. Add prepared brussels sprouts and roast additional 5-10 minutes.

4. Meanwhile, purée honey, lime juice, fish sauce, garlic, ginger, and half the chile in a blender. Stir in remaining chile; set sauce aside.

5. Heat 1 tbsp. oil in the frying pan over high heat and lightly char half the brussels sprouts, stirring, 2 minutes. Transfer to a bowl. Repeat for remaining brussels sprouts. Toss with 1/2 cup cilantro and 1/4 cup sauce.

6. Slice pork, toss sweet potatoes with remaining cilantro, and set on a platter with brussels sprouts. Drizzle more sauce to taste over everything (you may have some left over).