Ingredients for Seared Pork
- 2 Pork Tenderloins, approximately 1.25lbs each
- 1-2 Tbsp olive oil
- Salt
- Fresh ground pepper
- Fresh sage leaves, for garnish
Ingredients for Sage and Dijon Cream
- 2 cups heavy cream
- 3 Tbsp Dijon mustard
- 4 tsp dried sage
- 2 Tbsp unsalted butter
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp chicken bouillon powder
Ingredients for Oven Roasted Brussels Sprouts with Applewood Bacon (serves 8)
- 3 lbs Brussels Sprouts (stems removed and cut in half)
- 1-2 tbsp olive oil
- 12oz Applewood Smoked Bacon
- 1 large yellow onion, diced
- 4 tbsp unsalted butter
- 1/4 cup red wine vinegar
- 1 tbsp chicken bouillon powder
- 1/4 tsp salt
- 3/4 tsp pepper
- 1/4 tsp crushed red pepper flakes
Directions for Pork Tenderloin
1. Preheat oven to 350*. Remove Pork Tenderloin from the refrigerator approximately one hour before searing, allowing to reach room temperature. Pat tenderloins dry and sprinkle all sides generously with salt and pepper. In a large skillet, over medium-high heat, warm the olive oil. Once hot, add tenderloins to the skillet. Sear tenderloins for about 2 minutes and then rotate, searing all four sides. Once the tenderloins are seared, transfer to a glass baking dish and pour the juices from the skillet over the top of each. Cover with aluminum foil and roast in oven for 20-25 minutes or until the pork is just slightly pink in the middle.
2. While the pork is roasting, prepare the Sage and Dijon Cream. (This can always be prepared up to a day in advance and reheated.) In a medium saucepan, combine the heavy cream, Dijon, and sage. Over medium-high heat, bring the cream mixture to a boil stirring occasionally. Once the mixture begins to boil, reduce heat to medium and continue cooking, stirring continuously to reduce. This will take about 5 minutes. Once your cream has thickened, remove from the heat and add your butter, salt, pepper, and bouillon powder. Whisk well until the butter has melted and incorporated. Set aside and keep warm.
3. Once the tenderloins reach the desired doneness, remove from the oven and set aside allowing the pork to rest about 10 minutes before slicing.
4. To plate, slice tenderloins into medallions and place three pieces on individual plates. Fan out for desired presentation and pour cream sauce over the medallions. Serve and enjoy!
Directions for Brussels Sprouts
1. Preheat oven to 400*. Cut the stems off the bottom of the sprouts and the cut each sprout in half. Toss in olive oil and sprinkle generously with 1/4 tsp salt and 1/4 tsp pepper. Place sprouts on an aluminum foil lined baking sheet and roast for 25 minutes, tossing them slightly every 10 minutes or so.
2. While the sprouts are roasting, julienne the bacon. In a large skillet over medium-high heat, fry the cut bacon. Once cooked thoroughly, remove bacon from the skillet and set aside. In the same skillet, add your diced onion to the bacon grease. Sauté onion until tender and translucent, about 5 minutes. At this point your Brussels Sprouts should almost ready. Remove roasted sprouts from the oven and add to the skillet with the onions. Add butter, red wine vinegar, bouillon powder, remaining 1/2 tsp pepper, and crushed red pepper flakes. Stir to combine. Cover and allow to cook over low heat another 10 minutes or so just making sure your sprouts get nice and tender. Serve warm. Enjoy!!