And back by popular demand…. Cooking 101.
I’m glad everyone is cooking and trying new things. Tonight, we are going to try the other white meat: Pork. This recipe was introduced to me by my friend Jennifer Warren VanVactor and I have made it consistently ever since. (Probably because it is fool-proof).
I have put brussels sprouts out as a recipe before, but it was for an appetizer. This is for a side, but it is exactly the same recipe. If you have never tried them or had them when you were six and hated them, please for the love of God, try them again. They are delicious when they are roasted.
This is a great dinner to make for company. It is easy to double and easy to make.
Sweet and Spicy Pork Tenderloin
Roasted Brussels Sprouts
Toasted Pine Nut Couscous
1 pork tenderloin (when package is opened, this is cut into two thinner tenderloins) One package feeds 4-6 people.
Asian or Thai Sweet Chili Sauce
Brussels sprouts, fresh–if you like, buy a whole bag; if you are trying, try a couple handfuls.
Near East Toasted Pine Nut Couscous in a box
Preheat oven to 400 degrees.
Take pork tenderloins out of package; there should be two thinner pork tenderloins in this package. Place in Pyrex. Drizzle about 2T olive oil over the top and season with salt and pepper or with Cavender’s Greek Seasoning. Then pour a generous amount of Asian Sweet Chili Garlic sauce over both tenderloins, spreading it around with the back of a spoon. Flip the tenderloins a couple of times to get the sauce and seasonings on all of it.
Place the Pyrex of pork in the oven and cook for 40 minutes.
Wash your brussels sprouts and chop off the stem end and then cut in half. Arrange prepared brussels sprouts on a rimmed baking sheet, drizzle with olive oil, salt and pepper and toss. Place these in your 400 degree oven as well for 25-30 minutes.
To prepare the couscous, open the box and follow the directions. (Be sure to take off the heat as the directions say once it comes to a boil.)
When pork is finished, let it stand for 5-10 minutes, allowing it to finish cooking and for all the juices to accumulate. Then cut in one-inch slices and return to the juices in the Pyrex and toss. This is key!
You may also pour a little bit of the pork sauce on top of the brussels sprouts (or whatever accompanying vegetable you decide to make). My family dips the brussels sprouts in hot sauce as well.
Serve and enjoy.
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