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).
4 slices bacon
1 1¼-lb. pork tenderloin
¾ teaspoon garlic powder
¾ teaspoon kosher salt, divided
¼ cup olive oil
3 tablespoons apple cider vinegar
¼ teaspoon black pepper
3 cups very thinly sliced Brussels sprouts (about 6 oz.)
1 small Fuji apple, thinly sliced
¼ cup loosely packed fresh flat-leaf parsley
Fat 28.29 g
Sat fat 6.71g
How to Make It
Preheat oven to 425°F.
Heat a large ovenproof skillet over medium. Add the bacon to the skillet and cook, turning occasionally, until crisp, 5 to 7 minutes. Remove the bacon from the skillet; crumble and set aside. Reserve the drippings in the skillet.
Season the pork with the garlic powder and ½ teaspoon salt. Return the skillet and drippings to medium-high heat. Add the pork and cook until brown on all sides, 6 to 8 minutes total. Transfer the skillet to oven and cook until a meat thermometer registers 145°F when inserted into the thickest portion, 8 to 10 minutes. Remove the pork from the skillet and let rest 10 minutes before slicing.
Meanwhile, whisk together the oil and vinegar in a medium bowl; season with the remaining ¼ teaspoon of salt and the pepper. Add the Brussels sprouts, apple, and parsley and toss to coat. Top the salad with the bacon and serve with the pork.
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