Pork and Charred Brussels Sprouts with Chile Lime Sauce

Pork and Charred Brussels Sprouts with Chile Lime Sauce Recipe
Photo: Thomas J. Story; Styling: Randy Mon
Chef Gregory Gourdet prepares modern Asian cuisine at Portland's Departure Restaurant + Lounge. But at home, the Bikram yoga disciple and marathoner adheres strictly to the Paleo diet, which is rooted in whole foods and nutritionally dense ingredients. Here's how the chef-athlete gives a healthy, classic meat-and-vegetable combo an unexpected Southeast Asian flavor twist.
5

Outstanding

Yield:

Serves 4

Recipe from

Sunset

Recipe Time

Total: 1 Hours

Nutritional Information

Calories 523
Caloriesfromfat 38 %
Protein 37 g
Fat 23 g
Satfat 4.3 g
Carbohydrate 48 g
Fiber 8.9 g
Sodium 871 mg
Cholesterol 92 mg

Ingredients

1 1/2 pounds brussels sprouts, stems trimmed
1 pork tenderloin (1 1/4 lbs.), trimmed
1/2 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
5 tablespoons extra-virgin olive oil, divided
1 pound sweet potatoes, cut into 3/4- by 4-in. wedges
1 small red onion, cut into 1/2-in. wedges
1/4 cup honey
1/4 cup lime juice
2 tablespoons Thai or Vietnamese fish sauce
2 garlic cloves, peeled
1 tablespoon chopped fresh ginger
2 Thai chiles or 1 serrano chile, minced
3/4 cup roughly chopped cilantro, divided

Preparation

1. Preheat oven to 450°. Separate brussels sprout leaves; thinly slice hearts. Set aside.

2. Season pork with 1/4 tsp. each salt and pepper. Brown in 1 tbsp. oil in a large frying pan over high heat, turning, 8 to 10 minutes.

3. Toss sweet potatoes in a roasting pan with onion, 2 tbsp. oil, and 1/4 tsp. each salt and pepper. Add pork. Roast 15 to 20 minutes for medium-rare, stirring vegetables once.

4. Meanwhile, purée honey, lime juice, fish sauce, garlic, ginger, and half the chile in a blender. Stir in remaining chile; set sauce aside.

5. Heat 1 tbsp. oil in the frying pan over high heat and lightly char half the brussels sprouts, stirring, 2 minutes. Transfer to a bowl. Repeat for remaining brussels sprouts. Toss with 1/2 cup cilantro and 1/4 cup sauce.

6. Slice pork, toss sweet potatoes with remaining cilantro, and set on a platter with brussels sprouts. Drizzle more sauce to taste over everything (you may have some left over).

Note:

Gregory Gourdet,

Departure Restaurant + Lounge, Portland, OR,

February 2013
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