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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Nalulungi Zariah
[email protected]Great recipe!
Jennifer Sabate
[email protected]Amazing flavor!!! Will definitely make again.
Astridah Hanongo
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the ingredients are readily available. The pork is tender and flavorful, and the Brussels sprouts are roasted to perfection.
Sangit rai
[email protected]I made this dish for a potluck and it was a hit! Everyone loved the combination of flavors and textures. The pork was tender and juicy, and the Brussels sprouts were roasted to perfection.
Ali Bukar
[email protected]This recipe is a great way to use up leftover pork. The marinade is flavorful and the pork is cooked perfectly. The Brussels sprouts and mint are a great addition, adding a nice crunch and freshness to the dish.
Namunu Beatrice
[email protected]This dish is a great way to get your kids to eat their vegetables. The Brussels sprouts are roasted to perfection and the pork is tender and flavorful. The mint adds a nice freshness to the dish.
Maralgoo Jargalsaikhan
[email protected]I'm not a big fan of pork, but I loved this dish. The marinade was flavorful and the pork was cooked perfectly. The Brussels sprouts and mint were a great addition, adding a nice crunch and freshness to the dish.
rida tarar
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the ingredients are readily available. The pork is tender and flavorful, and the Brussels sprouts are roasted to perfection.
mousa
[email protected]I made this dish for a potluck and it was a hit! Everyone loved the combination of flavors and textures. The pork was tender and juicy, and the Brussels sprouts were roasted to perfection.
Dishanth Siva
[email protected]This recipe is a great way to use up leftover pork. The marinade is flavorful and the pork is cooked perfectly. The Brussels sprouts and mint are a great addition, adding a nice crunch and freshness to the dish.
Kyomugisha Shakira
[email protected]I loved the combination of flavors in this dish. The pork was tender and flavorful, and the Brussels sprouts were roasted to perfection. The mint added a nice freshness to the dish.
gkrajase kargkraja
[email protected]This dish was easy to make and turned out great! The pork was tender and juicy, and the Brussels sprouts were roasted to perfection. I will definitely be making this dish again.
Mohammad Shakib Mollah
[email protected]The pork was a little dry for my taste, but the marinade was delicious. I would definitely make this dish again, but I would cook the pork for a shorter amount of time.
Sam Peka
[email protected]I'm not a big fan of Brussels sprouts, but I loved them in this dish. They were roasted to perfection and had a nice caramelized flavor.
Becky R
[email protected]This recipe is a keeper! I've made it several times now and it always turns out great. The pork is always moist and flavorful, and the Brussels sprouts are roasted to perfection.
Youbbt Hhfifuc
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved the combination of flavors and textures. The pork was tender and juicy, and the Brussels sprouts were roasted to perfection.
Adeeb Burdi
[email protected]This pork dish was a hit with my family! The marinade was flavorful and the pork was cooked perfectly. The Brussels sprouts and mint were a great addition, adding a nice crunch and freshness to the dish.