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.
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
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).
This presents really well on the plate and the flavors are very upfront and complimentary. Roasted the pork on the grill, but everything else as directed. The sauce and the sprouts were exceptionally tasty. Would most certainly do again and would make for a lovely company dinner.
We loved the recipe overall. The Serrano chili was way too hot for us, we had to redo the sauce without it as wimpy as we are. I just noticed in the recipe picture, the Brussels sprouts appear to be just halved and not as finely separated as the instructions. Great make again for us.
This dish is incredible! I browned the meat and charred the Brussels sprouts using a cast iron skillet and it turned out beautifully. 20 minutes in the oven was the perfect amount of time for medium to medium-rare. The meat was tender and juicy and I was amazed at how well all the ingredients complimented each other. The flavors and textures were outstanding. This recipe is absolutely a keeper. Kudos to you chef Gregory Gourdet!
I'm not a big fan of pork, but this was delicious. The meat was tender and had a great crust from the browning, but it did take 20 more minutes than the recipe stated to get to 145 degrees. Next time I'll add the potatoes to the pan after the meat has roasted for 20 minutes.The sauce is awesome, but would be even better if made the day before and allowed to mingle. This was a big hit.