As I slaved over these beautifully sliced sprouts and pork tenderloin, my husband wandered into the kitchen in search of an apple cider and paused.
“Uh, wtf is this Lin?”
When I informed my husband that we needed something lighter because we have eaten heavy cooking all week he informed me that, “Maybe that’s acceptable in some houses, but I’m not eating Brussels sprouts.”
Well, the joke is on him because he ate every bite on his plate and went back for more. You can trick your man into eating sprouts salad with enough dried cherries and pine nuts mixed in. Now, let’s grab a glass of our wine du jour (Bonanza cab) and get slicing.
Ingredients for the salad:
- 1 lb. fresh Brussels sprouts
- 1/4 cup olive oil, extra virgin is best for dressing
- 2 lemons
- 2 handfuls of pine nuts, toast them if you want to be fancy
- 1 handful of dried cherries,
- 1/4 cup shredded Parmesan cheese, don’t get the pre-shredded trash, get a block and do it yourself
Ingredients for Pork Tenderloin:
- 2 Pork tenderloins (around 1 pound each), with the silver skin removed
- 1 tsp Italian Seasoning
- Onion powder
- Garlic powder
- Olive oil
Let’s get our hands dirty.
Preheat your oven to 500 with your sheet pan inside. Once you’ve cleaned up your tenderloins and tossed that nasty silver skin out, rub them down with some olive oil (a tbsp should set you straight). Season with S&P, a couple of shakes of garlic and onion powders, and your Italian seasoning.
Pour another glass of wine while the oven finishes preheating. Pull your pan and flop your tenderloins onto it leaving at least a couple of inches between them.
Set your timer for 10 minutes.
Stop, salad time. Wash your Brussels sprouts and pat them dry. Trim the ends and then cut them in half lengthwise. If you have a mandoline you can shave them, but I can’t stand cleaning my mandoline so I just slice the sprouts finely until I get annoyed and then slice them haphazardly.
Grab a mixing bowl and squeeze your lemons into it. Whisk in your olive oil and don’t panic if it doesn’t look like a perfect vinaigrette, it doesn’t actually matter. Mix your remaining ingredients in and S&P to taste. Let the salad rest at room temperature while your tenderloins finish up.
I really like to flip the tenderloins at around 10 minutes. Keep them cooking until an instant read thermometer hits 145 degrees (around 8 more minutes). That’s right, tell your grandma to take her trichinosis talk and shove it in her apron pocket.
When your tenderloins are a perfect 145 degrees, pull them and let them rest for a few minutes before slicing thinly.
Give your salad a last toss and pretend you’re capable of plating (the three glasses of wine help tbh). Mound up some salad and artfully lay some sliced pork on top. Smugly watch your spouse and kids stuff their faces.