CHILE-MARINATED PORK WITH SAVORY BRUSSELS SPROUTS AND MINT
This Vietnamese-inspired dish incorporates two essential condiments: hot chile paste and fish sauce. The chile paste gives the pork a great kick, while the fish sauce brings out the umami in the Brussels sprouts.
Provided by Rhoda Boone
Categories Pork Dinner Mint Pork Tenderloin Peanut Brussels Sprout Soy Sauce Chile Pepper Tree Nut Free
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400°F. In a medium bowl, whisk together 2 tablespoons oil, vinegar, soy sauce, 2 grated garlic cloves, ginger, chile paste, and 1/4 teaspoon salt. Place pork in a large resealable plastic bag and pour marinade over, tossing to coat. Marinate for 30 minutes at room temperature.
- In a small bowl, whisk together remaining 1 grated garlic clove, fish sauce, lime, honey, chile pepper, peanuts, and 1 tablespoon water. Set aside.
- On a rimmed baking sheet, toss Brussels sprouts with 1 1/2 tablespoons oil and 1/2 teaspoon salt. Roast 15 minutes, then toss. Continue to roast until browned and cooked through, 10 to 15 minutes more. Transfer to a large bowl and toss with 2 tablespoons of the vinaigrette. Taste and add more vinaigrette, if desired.
- Meanwhile, heat a large skillet with 2 tablespoons oil over medium-high heat. Remove pork from marinade (reserve marinade) and sear on 3 sides until lightly browned, about 3 minutes per side. Turn tenderloins onto their fourth side and add broth to pan. Transfer skillet to oven and roast pork, basting occasionally, until internal temperature reaches 140°F for medium rare or 145°F for medium, 10 to 13 minutes more (temperature will rise by about 10 degrees after cooking). Transfer pork to cutting board and let rest 5 minutes, and reserve skillet.
- Add reserved marinade to the skillet and reduce over medium heat, stirring and scraping up the browned bits, until thickened to a pan sauce that coats the back of a spoon, 3 to 5 minutes. Remove from heat and whisk in butter. Taste and adjust seasoning.
- To serve, slice pork and drizzle with pan sauce. Spoon Brussels sprouts onto plate, sprinkle with mint, and serve additional pan sauce on side.
- Do Ahead
- Chile marinade and fish sauce vinaigrette can be made one day in advance.
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Rupon Khan
[email protected]I've made this dish several times and it's always a hit! The pork is always tender and flavorful, and the Brussels sprouts are roasted to perfection. The mint adds a nice touch of freshness. I would definitely recommend this recipe to anyone looking
Queen F
[email protected]This dish was easy to make and the results were delicious! The pork was juicy and flavorful, and the Brussels sprouts were crispy and tender. The mint added a nice pop of freshness. I would highly recommend this recipe to anyone looking for a quick a
Sayed Hany
[email protected]I'm not a fan of pork, but I really enjoyed this dish. The Brussels sprouts were perfectly roasted and the mint added a nice touch of freshness. I would definitely make this dish again, but I would use chicken instead of pork.
Nicolas Anderson
[email protected]This recipe was a bit time-consuming, but it was worth it. The pork was fall-apart tender and the Brussels sprouts were roasted to perfection. The mint added a nice pop of flavor. I would definitely recommend this recipe to anyone looking for a speci
Valentino Perez
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved the pork and Brussels sprouts. The mint added a nice touch of freshness. I will definitely be making this dish again.
sabita lama
[email protected]This dish was a bit too spicy for me, but my husband loved it. He said the pork was cooked perfectly and the Brussels sprouts were roasted to perfection. I will definitely try this recipe again, but I will use less chili powder next time.
Mdyamin Ashraf
[email protected]I'm not a huge fan of Brussels sprouts, but I really enjoyed them in this dish. The pork was also very tender and flavorful. I would definitely make this dish again.
Iqra Ishfaq
[email protected]This recipe was easy to follow and the results were amazing! The pork was juicy and flavorful, and the Brussels sprouts were crispy and tender. The mint added a nice pop of freshness. I would highly recommend this recipe to anyone looking for a delic
Miss Sonale
[email protected]I made this dish last night and it was a hit! My family loved the pork and Brussels sprouts. The mint added a unique flavor that I really enjoyed. I will definitely be making this dish again.
Qazi Hasham
[email protected]This dish was absolutely delicious! The pork was so tender and flavorful, and the Brussels sprouts were perfectly roasted. The mint added a nice refreshing touch. I will definitely be making this again.