1hr 38min prep 24min cook 1hr 14min | Created by: Emily Wilson
- Brown Sugar and Sage Pork Tenderloin
- Brussels Sprouts and Pancetta
- Arugula, Green Apple and Fennel with Honey Vinaigrette
One way to save $ is to only buy what you need. Buy from the meat, seafood or deli counters so you can get exactly what you will use. Brilliant!
Ingredients
- Baby Arugula — 4 Ounces
- Brussels Sprouts — 1 1⁄2 Pounds
- Fennel — 1 Head
- Fresh Sage — 3 Tablespoons
- Garlic — 1 Clove
- Green Apples — 1
- Shallots — 1⁄3 Cup
- Pancetta — 5 Slices
- Pork Tenderloin — 1 1⁄4 Pounds
- Butter, Unsalted, Optional — 1 Tablespoon
- Chicken Stock, Low Sodium — 3⁄4 Cup
- Black Pepper — ,
- Brown Sugar — 2 Tablespoons
- Ground Cinnamon — 1⁄8 Teaspoon
- Kosher Salt — ,
- Apple Cider Vinegar — 2 Tablespoons
- Extra Virgin Olive Oil — 6 Tablespoons
- Honey — 2 Tablespoons
Equipment
- Aluminum Foil
- Paper Towels
- Parchment Paper
- Oven
- Stove Top — 2
- Chef’s Knife
- Cutting Board
- Instant-Read Thermometer
- Measuring Cups
- Measuring Spoons
- Mixing Bowl, Large
- Mixing Bowl, Medium
- Mixing Bowl, Small
- Paring Knife
- Saute Pan, Large (12″ or Larger)
- Saute Pan, Medium (10″-12″)
- Sheet Pan
- Whisk
Notes
- A perfectly cooked sprout will be a vibrant, bright green. If the sprouts start to lose this brightness, remove them from the heat immediately so they don’t overcook. You can always add the finishing touches of butter, salt and pepper in the serving bowl.
Omit the butter for a dairy-free alternative. - Raw fennel can be a turnoff to some; however, the honey dressing really complements its strong flavor.
Prep Steps
- 1 Smash the garlic under the side of your chef’s knife to remove the peel. Mince the garlic, then place in a small mixing bowl.
- 2 Pick sage leaves off the stems and finely chop to measure the indicated amount. Add to the garlic.
- 3 Add brown sugar, cinnamon and olive oil to the bowl of garlic and sage. Season with salt and pepper to taste, and stir to combine.
- 4 Cut the stem end off each Brussels sprout. Cut in half through the top, then remove and discard any bruised or damaged outer leaves. Cut really large sprouts in half again.
- 5 Thinly slice a shallot to measure the indicated amount.
- 6 Slice the pancetta into 1/4 inch wide strips.
- 7 Cut the stalks and bottom end off the fennel, then cut in half from top to bottom. Remove the core, then lay each half flat and slice thinly crosswise. Place in a large mixing bowl.
- 8 Cut the green apple around the core, then slice thinly. Add to the bowl of fennel.
- 9 Mix together honey and apple cider vinegar in a medium mixing bowl. Slowly drizzle the olive oil in, while whisking continuously, to create the honey vinaigrette. Season with salt and pepper to taste, then drizzle the dressing over the apple and fennel.
Cook Steps
- 10 Preheat the oven to 400 degrees.
- 11 Trim any silver skin off the pork tenderloin. This is a thin outer layer of silver, shimmery connective tissue. Use the tip of a paring knife to get under the skin, then hold the loose end taut as you slide the blade of your knife underneath.
- 12 Dry the tenderloin thoroughly, then season with salt and pepper. Tuck the narrow end of the tenderloin under to form a more uniform shape.
- 13 Heat a large saute pan over medium heat. Add 2 Tablespoons of olive oil and warm.
- 14 Once oil is warm, add the pork tenderloin. Sear until golden brown on all sides, rotating every 2-3 minutes to ensure it caramelizes evenly. Remove from heat and let cool slightly.
- 15 Prepare a sheet pan with a layer of parchment paper.
- 16 Once the tenderloin has slightly cooled, rub the brown sugar and sage mixture all over. Set it on the prepared sheet pan.
- 17 Place the pork in the preheated oven and cook until an instant-read thermometer reads 150 degrees, about [20-25 minutes].
- 18 Prepare a plate with layers of paper towels. Set plate near the stove for the cooked pancetta.
- 19 Heat a medium saute pan over medium heat.
- 20 Once pan is warm, add the sliced pancetta and cook until fat is rendered out and pancetta is almost crispy, about 4-5 minutes. Stir occasionally to ensure even cooking.
- 21 Transfer the finished pancetta to the plate lined with paper towels. Save the pan.
- 22 Place the pancetta pan back over medium heat. Add olive oil and warm.
- 23 Once oil is warm, add the sliced shallots. Saute until softened and slightly caramelized.
- 24 Add the sprouts and saute for 2-3 minutes until they start to caramelize.
- 25 Pour in the chicken stock. Season with salt and pepper. Cover pan and cook until sprouts are tender and stock has cooked out, about [5-7 minutes].
- 26 Once you remove the tenderloin from the oven, transfer it to a clean platter and cover with foil. Let it rest for 15 minutes before slicing.
- 27 Place the arugula in the bowl with the apple and fennel. Season with salt and pepper, then toss to combine.
- 28 Remove cover from the sprouts. Add butter, and toss to coat as the butter melts.
- 29 Add the pancetta back to the pan and toss to combine. Remove from heat.
- 30 Transfer the arugula, green apple and fennel salad with honey vinaigrette to a serving bowl or dinner plates. Ready to eat!
- 31 Transfer the pork tenderloin to a cutting board and slice into 1 inch thick medallions. Place the medallions on dinner plates and serve warm!
- 32 Transfer the sprouts to a serving dish or dinner plates. Serve warm!