My BF and I make this a couple times a month. Mostly because the Brussels sprouts and apricots pair so well with the pork tenderloin, but it is also kind of elegant yet simple to make.
This Real Simple recipe calls for the pork tenderloin to be oven roasted but instead we typically grill it on indirect heat until its reached the appropriate internal temperature of 150 – about 25 minutes.
- 2 T. olive oil
- 1 – 1 1/4 lb. pork tenderloin
- kosher salt & black pepper, to taste
- 12 oz. Brussels Sprouts, thinly sliced
- 1/4 c. dried apricots, chopped
- 2 T. roasted almonds, chopped or sliced
For the oven roasting:
Heat the oven to 400 degrees F. Heat 1 T. of the oil in a large ovenproof skillet over medium-high heat. Season the pork with 1/2 t. salt and cook, turning occasionally, until browned – 6 to 8 minutes. Transfer the skillet to oven and roast until the pork is cooked through, 10 to 12 minutes. Let rest before slicing.
For the Brussels Sprouts:
Heat the remaining tablespoon of oil in a second large skillet over medium-high heat. Add the Brussels sprouts, apricots, almonds, 1/2 t. salt and cook, tossing, until the Brussels sprouts are just tender, 3 to 4 minutes. serve with the pork.
***When cooking pork, getting it to an internal temperature of 150 degrees and then letting it rest, yields a very juicy and perfectly cooked piece of meat. A little pink in the center of the meat is OK, as the internal temperature is enough to kill any bacteria.