Monday, December 10, 2007

Mustard Encrusted Pork Tenderloin with Roasted Apples and Brussel Sprouts

You need:

1 pork tenderloin, silver skin removed with a sharp knife
3T dijon mustard
fresh sage and thyme (or whatever herbs you want)
1 small shallot
dry bread crumbs

brussel sprouts
cooking apples (I used Jonas Gold)

a meat thermometer

1. Preheat oven to 450 degrees

2. Clean brussel sprouts: remove end and slice in half. Toss with salt, pepper, and good olive oil. Place in roasting pan and put in oven while you prepare the pork.

3. Peel apples and cut into 1" dice. Set aside.

4. Salt and pepper tenderloin and sear on all sides in hot grapeseed oil. Let cool slightly.

5. Mix the mustard with minced shallot (about 1T), chopped sage, and thyme leaves.

6. Coat cooled tenderloin with mustard mixture and then bread crumbs.

7. Remove roasting pan from oven; mix apples with brussel sprouts, and push veggies to the sides. Place pork in center and return to oven. Cook about 20 minutes, until pork reaches 150 degrees. Let rest 5 minutes (temperature will raise to 155).

Serve with a grain-- I made a simple bulgar wheat pilaf.

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