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| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
|
Ingredients
- 10 ounces brussels sprouts quartered
- 3/4 teaspoon salt
- 3/4 teaspoon Freshly ground black pepper
- 1 large pork tenderloin butterflied, about 1 1/4 pounds
- 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
Ingredients
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Instructions
- In a medium pot fitted with a steamer, steam brussels sprouts 8 minutes.
- 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.
- 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.
- On a platter, arrange pork and vegetables; drizzle with sauce. Serve.
Nutrition Facts
Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout
Amount Per Serving
Calories 484
Calories from Fat 252
% Daily Value*
Total Fat 28g
43%
Saturated Fat 8g
40%
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
Cholesterol 126mg
42%
Sodium 1264mg
53%
Potassium 1026mg
29%
Total Carbohydrates 12g
4%
Dietary Fiber 5g
20%
Sugars 3g
Protein 43g
86%
Vitamin A
15%
Vitamin C
107%
Calcium
10%
Iron
24%
* Percent Daily Values are based on a 2000 calorie diet.
