Pork And Charred Brussels Sprouts With Chile Lime S

Name: Pork And Charred Brussels Sprouts With Chile Lime Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds brussels sprouts, stems trimmed; 1 pork tenderloin (1 1/4 lbs.), trimmed; 1/2 teaspoon kosher salt, divided; 1/2 teaspoon pepper, divided; 5 tablespoons extra-virgin olive oil, divided; 1 pound sweet potatoes, cut into 3/4- by 4-in. wedges; 1 small red onion, cut into 1/2-in. wedges; 1/4 cup honey; 1/4 cup lime juice; 2 tablespoons Thai or Vietnamese fish sauce; 2 garlic cloves, peeled; 1 tablespoon chopped fresh ginger; 2 Thai chiles or 1 serrano chile, minced; 3/4 cup roughly chopped cilantro, divided

Servings: persons

1 1/2 pounds brussels sprouts, stems trimmed
1 pork tenderloin (1 1/4 lbs.), trimmed
1/2 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
5 tablespoons extra-virgin olive oil, divided
1 pound sweet potatoes, cut into 3/4- by 4-in. wedges
1 small red onion, cut into 1/2-in. wedges
1/4 cup honey
1/4 cup lime juice
2 tablespoons Thai or Vietnamese fish sauce
2 garlic cloves, peeled
1 tablespoon chopped fresh ginger
2 Thai chiles or 1 serrano chile, minced
3/4 cup roughly chopped cilantro, divided

1
Preheat oven to 450u00b0. Separate brussels sprout leaves; thinly slice hearts. Set aside.
2
Season pork with 1/4 tsp. each salt and pepper. Brown in 1 tbsp. oil in a large frying pan over high heat, turning, 8 to 10 minutes.
3
Toss sweet potatoes in a roasting pan with onion, 2 tbsp. oil, and 1/4 tsp. each salt and pepper. Add pork. Roast 15 to 20 minutes for medium-rare, stirring vegetables once.
4
Meanwhile, puree honey, lime juice, fish sauce, garlic, ginger, and half the chile in a blender. Stir in remaining chile; set sauce aside.
5
Heat 1 tbsp. oil in the frying pan over high heat and lightly char half the brussels sprouts, stirring, 2 minutes. Transfer to a bowl. Repeat for remaining brussels sprouts. Toss with 1/2 cup cilantro and 1/4 cup sauce.
6
Slice pork, toss sweet potatoes with remaining cilantro, and set on a platter with brussels sprouts. Drizzle more sauce to taste over everything (you may have some left over).

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 1/2 pounds brussels sprouts, stems trimmed, 1 pork tenderloin (1 1/4 lbs.), trimmed, 1/2 teaspoon kosher salt, divided, 1/2 teaspoon pepper, divided, and more.

Yes, Pork And Charred Brussels Sprouts With Chile Lime Sauce falls under the Seafood 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.

That's it — enjoy your meal!

Pork And Charred Brussels Sprouts With Chile Lime Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions