Roasted Pork With Shredded Brussels Sprouts

Roasted Pork With Brussels Sprouts and Apricots
Jose Picayo
Chopped apricots and almonds liven up sautéed sprouts.

Get the recipe.
Serves 4
preparation
20
minutes
cooking
25
minutes

Ingredients

2
tablespoons
olive oil
1
pork tenderloin (1 1/4 pounds)
kosher salt and black pepper
12
ounces
Brussels sprouts, thinly sliced
1/4
cup
dried apricots, chopped
2
tablespoons
roasted unsalted almonds, chopped

Directions

  1. Heat oven to 400º F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
  2. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Cook, turning occasionally, until browned, 6 to 8 minutes.
  3. Transfer the skillet to oven. Roast the pork until cooked through, 10 to 12 minutes. Let rest before slicing.
  4. Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat.
  5. Add the Brussels sprouts, apricots, almonds, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing, until the Brussels sprouts are just tender, 3 to 4 minutes.
  6. Serve the Brussels sprouts with the pork.
Sara Quessenberry
September 2009

Nutritional Information

  • Per Serving
  • Calories 313
  • Fat 14 g
  • Sat Fat 3 g
  • Cholesterol 84 mg
  • Sodium 560 mg
  • Protein 34 g
  • Carbohydrate 13 g
  • Fiber 4 g
What does this mean? See Nutrition 101.