After the better part of a month on travel, and the end of my CCIE studying (finally), it’s time to get back in the kitchen! I think *anything* cooked at home would have tasted great today, but this one was really good. I’ve had my eye on this recipe for several weeks, and just never seemed to get around to it, but I’m glad we did. This was out of Sunset, and the only changes I made were to up the garlic and sub Sriracha for chiles in the sauce. The sauce was especially good, and we were thinking it would do well with pretty much any meat out there (steak marinade or fish comes to mind in particular). Worth repeating for sure.
- 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 wedges
- 1 small red onion, sliced thin
- 1/4 cup honey
- 1/4 cup lime juice
- 1 tablespoons Sriracha sauce
- 3 garlic cloves, peeled
- 1 tablespoon chopped fresh ginger
- 2 Thai chiles or 1 serrano chile, minced
- 3/4 cup roughly chopped cilantro, divided
Preheat oven to 450°. Separate brussels sprout leaves; thinly slice hearts. Set aside.
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.
Toss sweet potatoes in a roasting pan with onion, 2 tbsp. oil, and 1/4 tsp. each salt and pepper. Add pork. Roast 15 to 20 minutes for medium-rare, stirring vegetables once.
Meanwhile, purée honey, lime juice, fish sauce, garlic, ginger, and Sriracha in a blender; set sauce aside.
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.
Slice pork, toss sweet potatoes with remaining cilantro, and set on a platter with brussels sprouts. Drizzle more sauce to taste over everything.