- 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
- 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
How to Make It
Preheat oven to 450°. Separate brussels sprout leaves; thinly slice hearts. Set aside.
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.
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.
Meanwhile, purée honey, lime juice, fish sauce, garlic, ginger, and half the chile in a blender. Stir in remaining chile; set sauce aside.
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.
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).