Pork Tenderloin with Shredded Brussels Sprouts
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 440
- Total Fat
- 23 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 140 milligrams
- Sodium
- 440 milligrams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 6 grams
- Protein
- 44 grams
- Sugar
- 5 grams
- Total: 40 min
- Active: 40 min
Ingredients
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
Directions
- 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.