Mustard-Rubbed Pork Tenderloin With Brussels Sprout Ragout Recipe

Name: Mustard-Rubbed Pork Tenderloin With Brussels Sprout Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces brussels sprouts, quartered; 3/4 teaspoon salt; 3/4 teaspoon freshly ground black pepper; 1 large pork tenderloin (about 1 1/4 pounds), butterflied; 2 tablespoons Dijon mustard; 2 tablespoons olive oil; 1/4 cup white wine; 1/4 cup chicken broth; 1/2 cup diced pancetta or bacon; 1 small yellow onion, thinly sliced; 1/4 cup dried cherries; 1 tablespoon chopped sage leaves

Servings: persons

10 ounces brussels sprouts, quartered
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 large pork tenderloin (about 1 1/4 pounds), butterflied
2 tablespoons Dijon mustard
2 tablespoons olive oil
1/4 cup white wine
1/4 cup chicken broth
1/2 cup diced pancetta or bacon
1 small yellow onion, thinly sliced
1/4 cup dried cherries
1 tablespoon chopped sage leaves

1
1. In a medium pot fitted with a steamer, steam brussels sprouts 8 minutes.
2
2. Sprinkle 1/2 teaspoon each salt and black pepper on pork and then spread with mustard. In a 12-inch skillet, warm 1 tablespoon olive oil over medium-high heat; add pork and cook 7 minutes. Turn and cook 6 minutes more; remove from pan and slice. Add wine and chicken broth to pan and stir, scraping up brown bits; set aside and keep warm.
3
3. Warm remaining olive oil in a small saute pan over medium-high heat. Add pancetta or bacon and saute until brown, stirring occasionally, about 3 minutes. Reduce heat to medium and add onion; cook until translucent, 5 minutes. Add cherries, sage, and brussels sprouts; cook 3 minutes more. Season with remaining salt and black pepper.
4
4. On a platter, arrange pork and vegetables; drizzle with sauce. Serve.

444

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 10 ounces brussels sprouts, quartered, 3/4 teaspoon salt, 3/4 teaspoon freshly ground black pepper, 1 large pork tenderloin (about 1 1/4 pounds), butterflied, and more.

Yes, Mustard-Rubbed Pork Tenderloin With Brussels Sprout Ragout falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mustard-Rubbed Pork Tenderloin With Brussels Sprout Ragout

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