Pork Tenderloin with Brussels Sprouts
Total time: 30 minutes
Sliced pork tenderloin and Brussels sprouts cooked together in a brown sugar and hot mustard sauce. Serve over brown rice for a healthy, one-dish dinner.
- 14oz (420gr) pork tenderloin
- 1 onion
- 2 tsp olive oil
- 14 - 16 Brussels sprouts
- 1 tbs brown sugar
- 1 tbs Dijon-style mustard
- 1 cup (8oz, 240ml) beef stock
- 1 tbs maizena dissolved in 2 tbs water
- Roughly chop onion.
- Heat oil in a large skillet. Add onion and sauté until tender, about 5 minutes.
- Slice tenderloin into 1" (2.5cm) thick rounds.
- Move onions to the side of the skillet and add pork. Brown about 2 minutes per side.
- Add sugar, mustard, and stock; stir to combine, cover and simmer for 10 minutes
- Trim Brussels sprouts: slice a bit off of the stem end and peel away the outer leaves - any that are damaged, wilted or discolored. Cut in half.
- Lay the Brussels sprouts around the pork, cut side down.
- Simmer until sprouts are fork tender, about 10 minutes longer. Dissolve cornstarch in water.
- Move pork to the side, stir in cornstarch mixture, stirring until thickened. Serve.