Roasted pork tenderloin with crispy brussels sprouts & herbed couscous

Roasted pork tenderloin with crispy brussels sprouts & herbed couscous

Roasted pork tenderloin with crispy brussels sprouts & herbed couscous

Ingredients

1 pork tenderloin, halved
5 tbsp olive oil
2 garlic cloves, minced
6 sprigs of thyme
salt and pepper, to taste
1 carrot, diced
1 stalk celery, diced
½ yellow onion, diced
1 tbsp dried thyme
3 tbsp dried cranberries
1 cup pomegranate juice
1 qt chicken stock
1 qt canola oil for frying
1 cup Brussels sprouts, quartered
½ lemon, juiced
½ cup water
¼ cup couscous
2 tsp parsley, chopped
2 tsp chives, chopped
1 tbsp butter
Sea salt for garnish

Directions

1

Season the pork with salt and pepper.

2

In a small bowl, combine the pork, garlic, 2 tbsp olive oil, thyme and mix well. Add the pork, cover, and refrigerate for 24 to 48 hours.

3

Heat a saucepot and 2 tbsp of olive oil. Add carrot, celery, onion, and dried thyme, cooking until caramelized.

4

Add the cherries, wine, and pomegranate juice. Bring to a boil and reduce by half. Add the chicken broth and reduce it again by half.

5

Strain out the solids and set aside.

6

Heat an oven-safe pan and add the remaining olive oil. Add the pork to the pan and sear on all sides.

7

Cook in a 450-degree oven for 5 minutes.

8

Remove the pork from the oven and pan and let rest for an additional 5 minutes.

9

In the same pan that the pork was cooked in, add 8 oz of sauce. Bring to a boil, add the butter and whisk until butter is melted and large bubbles form. Set aside.

10

Using a smaller pan, bring the water to a boil, add the couscous, stir, and turn off the heat and cover for 5 minutes.

11

Fluff the couscous with a fork and stir in the parsley, chives, and a pinch of salt.

12

Heat the canola oil to 350 degrees in a Dutch oven, drop in the Brussels sprouts, and cook for 2 minutes.

13

Drain and toss the Brussels sprouts with lemon juice and a pinch of salt.

14

Slice the pork, divide the couscous onto two plates, top with the sliced pork and the crispy Brussels sprouts. Drizzle the pork with sauce and top with a pinch of sea salt. Enjoy!

Ingredients

 1 pork tenderloin, halved
 5 tbsp olive oil
 2 garlic cloves, minced
 6 sprigs of thyme
 salt and pepper, to taste
 1 carrot, diced
 1 stalk celery, diced
 ½ yellow onion, diced
 1 tbsp dried thyme
 3 tbsp dried cranberries
 1 cup pomegranate juice
 1 qt chicken stock
 1 qt canola oil for frying
 1 cup Brussels sprouts, quartered
 ½ lemon, juiced
 ½ cup water
 ¼ cup couscous
 2 tsp parsley, chopped
 2 tsp chives, chopped
 1 tbsp butter
 Sea salt for garnish

Directions

1

Season the pork with salt and pepper.

2

In a small bowl, combine the pork, garlic, 2 tbsp olive oil, thyme and mix well. Add the pork, cover, and refrigerate for 24 to 48 hours.

3

Heat a saucepot and 2 tbsp of olive oil. Add carrot, celery, onion, and dried thyme, cooking until caramelized.

4

Add the cherries, wine, and pomegranate juice. Bring to a boil and reduce by half. Add the chicken broth and reduce it again by half.

5

Strain out the solids and set aside.

6

Heat an oven-safe pan and add the remaining olive oil. Add the pork to the pan and sear on all sides.

7

Cook in a 450-degree oven for 5 minutes.

8

Remove the pork from the oven and pan and let rest for an additional 5 minutes.

9

In the same pan that the pork was cooked in, add 8 oz of sauce. Bring to a boil, add the butter and whisk until butter is melted and large bubbles form. Set aside.

10

Using a smaller pan, bring the water to a boil, add the couscous, stir, and turn off the heat and cover for 5 minutes.

11

Fluff the couscous with a fork and stir in the parsley, chives, and a pinch of salt.

12

Heat the canola oil to 350 degrees in a Dutch oven, drop in the Brussels sprouts, and cook for 2 minutes.

13

Drain and toss the Brussels sprouts with lemon juice and a pinch of salt.

14

Slice the pork, divide the couscous onto two plates, top with the sliced pork and the crispy Brussels sprouts. Drizzle the pork with sauce and top with a pinch of sea salt. Enjoy!

Roasted pork tenderloin with crispy brussels sprouts & herbed couscous

Suggested wine pairing:

2018 La Chenaie Pinot Noir