Pan-Roasted Pork Tenderloin With Brussels Sprouts Salad
This impressive dinner requires very few ingredients, and is a bright and flavorful addition to your weeknight dinner rotation. The pork tenderloin cooks directly in the bacon fat, which adds flavor and richness to the final dish. But the salad is really the star of the plate, thanks to the satisfying crunch from the Brussels sprouts and apples. If you’d like, switch out Fuji apples for your favorite variety, but take note—red-skinned apples will look prettier against the green sprouts. Because most pork tenderloins come in a pack of two, we suggest freezing the other loin (or doubling the recipe if you’re feeding a crowd).