Pork and Charred Brussels Sprouts with Chile Lime Sauce

Pork is a staple in my house, the combination of flavors in this meal are sublime. I took left overs to work and all my co-workers were jealous just from the aroma of heating this meal up for lunch.

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!

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 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.

Best pork meal I ever made. Loved the sweet sauce!

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.

Wonderful. Dh loved sauce.... The girls loved the sweet potatoes.