Pork Tenderloin with Bacon Garlic Brussels Sprouts

15 Dec 2012 by Chuck, No Comments »

On PlateAlright boys and girls, ready for a super tasty dish that requires very minimal time, effort, and dishes? I think I know the answer to that… I present, “Pork Tenderloin with Bacon Garlic Brussels Sprouts.” Here’s your shopping list:

  • 2.5-3 Pounds of pork tenderloin (total weight between 2 tenderloins)
  • 1 Pound of brussels sprouts
  • 6 Slices of thick cut bacon
  • Couple tablespoons of olive oil
  • Couple tablespoons of minced garlic
  • Sea salt, fresh ground black pepper, thyme, parsley, and rosemary

So, here we go. Turn the oven to 375 degrees and let it start to preheat. While that’s heating up, take those awesome strips of porky goodness and coat them lightly in olive oil and put them into your roasting pan. With the olive oil on there it’s time to liberally cover with sea salt, fresh ground black pepper, thyme, parsley, and rosemary.

Let that all do its thing and flavorize; time to hit those magic brussels sprouts.

Take your pound of sprouts and cut off any excess stem or gross spots. Once they are cleaned up and pretty, cut those badboys in half lengthwise and throw them in a bowl. Cut up your 6 slices of thick cut bacon into fairly decent sized chunks and toss them into the bowl with the halved sprouts. Sprinkle in a bit more olive oil, you know, just for good measure. Add to that your minced garlic and a bit of sea salt and fresh ground black pepper. Mix well and let the deliciousness meld flavors for a little bit.

Once the oven is heated to 375, spoon the bacon garlic brussels sprouts into the spaces in the pork tenderloin pan. Make sure you get all of the seasoned oil from the bowl onto the pork and sprouts.

Throw it in the oven and come back in 35 minutes. Don’t overcook it or the pig ghost will haunt your dreams!

Pull the fantastical roasting pan out of the oven, tent with foil, and let the pork rest for a bit while the juices redistribute.

After about 10 minutes, cut into little 1/4 inch medallions of melt in your mouth awesomeness and plate it up with a couple spoonfuls of the bacon garlic sprout mixture.

Revel in the fact that you only have a bowl, roasting pan, cutting board, spoon, knife, fork, and plate to wash. Take nap. Here’s the photo tour:

Seasoned and Waiting for SproutsSprouts Sprouts and Bacon Sprouts and Bacon Seasoned Ready to Cook Out of Oven

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