I took a chance with this recipe. I don't like pork and I have never had Brussels sprouts but have not heard good things about them. I took a greater risk by having dinner guest over for dinner. However everyone really enjoyed it. My mother-in-law said the Brussels sprouts were the best she's ever had, the apricot was great with them. The corn and cornbread (batter left over from the night before) were a great addition to the meal.
2 T olive oil1 1/4 lb pork tenderloin
Kosher salt
black pepper
12 oz Brussels sprouts, thinly sliced
1/4 c dried apricots, chopped
Heat oven to 400. Heat 1 T of oil in a large skillet over medium-high heat. Season the pork with 1/2 t salt and 1/4 t pepper and cook, turning occasionally, until browned, 6-8 minutes. Transfer pork to a baking dish and place in the oven and roast until cooked through, 10-12 minutes. Rest before slicing. Meanwhile, heat the remaining oil in a large skillet over medium-high heat. Add the Brussels sprouts, apricots, 1/2 t salt and 1/4 t pepper and cook, tossing until the Brussels sprouts are just tender. Serve with the pork. Serves 6.
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