Pan-Seared Pork Tenderloin with Brussels Sprouts
Published 8:00 pm, Tuesday, October 9, 2007
1 teaspoon coarse salt
1 teaspoon coarsely ground pepper
2 tablespoons grated lemon zest
1 pork tenderloin, about 1 pound
1 pound Brussels sprouts, stem end trimmed, cut into eighths
1. Cook bacon in heavy medium skillet over medium-high heat until crispy, about 5 minutes.
2. Remove with slotted spoon to paper towel-lined plate. Meanwhile, mix salt, pepper and 1 teaspoon of the lemon zest in small bowl.
3. Coat the pork liberally with the salt mixture; press to coat. Heat a medium saucepan of water to a boil.
4. Add pork to the bacon drippings in the skillet; sear on all sides until browned, about 7 minutes. Reduce heat to medium-low; cover.
5. Cook pork, turning once, until thermometer inserted in thickest portion reads 150 degrees, about 10 minutes. Transfer to cutting board; cover.
6. Meanwhile, add Brussels sprouts to boiling water; heat to a boil.
7. Cook until crisp-tender and leaves start to separate, 3 minutes. Drain.
8. Add sprouts to skillet with pork drippings; cook, stirring often, over medium high heat until tender, about 2 minutes. Season with some of the remaining salt mixture to taste.
9. Sprinkle with bacon. Spoon sprouts onto a serving plate. Slice pork thinly; arrange pork slices over sprouts.
10. Sprinkle remaining lemon zest over pork.
Notes: Preparation time 15 minutes, cooking time 25 minutes. Yields 4 servings. Reduce saturated fat content by using turkey bacon or eliminating the bacon entirely and using 2 tablespoons of olive oil instead.
Nutrition information per serving: 222 calories, 31 percent of calories from fat, 8 g fat, 3 g saturated fat, 80 mg cholesterol, 10 g carbohydrates, 29 g protein, 668 mg sodium, 4 g fiber