Pork Tenderloin with Shredded Brussels Sprouts

Total Time:
45 min
10 min
35 min

4 servings

  • 1 teaspoon caraway seeds, crushed
  • 1 teaspoon paprika Kosher salt and freshly ground pepper
  • 1 large pork tenderloin (about 1 1/2 pounds)
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 8 ounces shiitake mushrooms, stemmed and sliced
  • 4 cloves garlic, chopped
  • 12 cups shredded Brussels sprouts blend (with kale, broccoli, and cabbage; from two 10-ounce bags)
  • 1 1/2 cups low-sodium chicken broth
  • 1/4 cup chopped fresh dill Grated zest of 1/2 lemon
  • 1/2 cup heavy cream
  • Preheat the oven to 450 degrees F. Mix the caraway seeds, paprika and 1/2 teaspoon each salt and pepper in a small bowl. Put the pork in a large ovenproof skillet and rub all over with 1 teaspoon olive oil; season with the spice mixture. Roast 15 minutes, then flip and scatter the mushrooms around the pork. Continue roasting until the pork is browned and a thermometer inserted into the center registers 145 degrees F, about 10 more minutes.

  • Meanwhile, heat the remaining 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the garlic and cook, stirring, until it starts browning, about 1 minute. Stir in the shredded vegetables, 1 cup chicken broth and 1/2 teaspoon salt. Cover and cook until the greens are wilted, about 10 minutes. Stir in the dill and lemon zest; keep warm over low heat.

  • Transfer the pork to a cutting board. Put the skillet with the mushrooms over medium heat; add the remaining 1/2 cup chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a boil, then add the heavy cream. Return to a boil, then immediately remove from the heat. Slice the pork and top with the mushroom sauce. Serve with the vegetables.

  • Photograph by Antonis Achilleos

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