Roasted Pork With Shredded Brussels Sprouts
Serves 4|
Hands-On Time:
20m
|
Total Time:
25m
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
- Heat oven to 400º F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
- Season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Cook, turning occasionally, until browned, 6 to 8 minutes.
- Transfer the skillet to oven. Roast the pork until 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, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing, until the Brussels sprouts are just tender, 3 to 4 minutes.
- Serve the Brussels sprouts with the pork.
Nutritional Information
- Per Serving
- Calories 313
- Fat 14g
- Sat Fat 3g
- Cholesterol 84mg
- Sodium 560mg
- Protein 34g
- Carbohydrate 13g
- Fiber 4g
What does this mean? See Nutrition 101.
Quick Tip
These sautéed Brussels sprouts are also delicious served with roasted chicken or pan-fried steak.
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