Roasted Pork With Brussels Sprouts and Apricots

Jose Picayo

Serves 4 Hands-On Time: 20m Total Time: 25m

Ingredients

2 tablespoons olive oil
1 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

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

By Sara Quessenberry, October 2009

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Quick Tip

Cooking pork to an internal temperature of 150° F (before resting) yields a perfectly cooked and juicy finished product (a slight trace of pink is fine). This is a high enough temperature to kill the bacteria trichinosis, which only affects 1 percent of hogs in the United States.