Best Chile Marinated Pork With Savory Brussels Sprouts And Mint Recipes

ROASTED PORK LOIN WITH BRUSSELS SPROUTS, SHALLOTS AND GARLIC

Roasted Pork Loin with Brussels Sprouts, Shallots and Garlic image

I love this recipe because it elevates a lean cut of pork and makes it rich and tender. Whenever I roast a whole cut of meat, I also love to include "built-in" vegetables. These vegetables end up with a wonderful flavor after cooking in the oven. It is important, however, to make sure the pork roast has enough air circulating around (and underneath it) as it cooks. Use a roasting pan fitted with a grill rack so the meat is slightly elevated as it cooks.

Provided by Alex Guarnaschelli

Categories main-dish

Time 13h15m

Yield 8 servings

Number Of Ingredients 15

Ingredients

1/2 cup Dijon mustard
1/4 cup grainy mustard
Zest and juice of 2 lemons
1/2 cup white wine
8 sprigs fresh thyme
2 tablespoons unsalted butter, softened
1 pork loin, preferably center cut or relatively "even" in thickness from one side of it to the other
Kosher salt
4 tablespoons extra-virgin olive oil
12 cloves garlic, separated but not peeled
2 cups Brussels sprouts, washed and trimmed of any outer leaves
14 to 20 small shallots, peeled
1 teaspoon chili flakes
1/3 cup coarse breadcrumbs
1 tablespoon Sherry vinegar

Steps:

For the marinade: In a medium bowl, whisk together the Dijon mustard, grainy mustard, the zest and juice from one of the lemons, white wine, fresh thyme, and the butter. Put the pork loin directly into the mixture, smoothing it on the meat like a paste. Refrigerate.
Preheat the oven to 350 degrees F. Heat a large skillet over high heat. Add 2 tablespoons of the olive oil. When the oil begins to smoke, remove the skillet from the direct heat. Remove the pork loin from the bowl, leaving behind any excess mustard mixture.
Reserve the mustard mixture. Season the meat on all sides with salt and gingerly place the pork loin in the hot oil. Put the skillet back on the heat and brown the pork, without moving it around, for 3 minutes. Use a pair of kitchen tongs (or two large spoons) to gently (but firmly) rotate the pork a 1/4 turn in the oil. Repeat this process turning the pork every 3 to 4 minutes.
Meanwhile, toss the garlic cloves, Brussels sprouts, and shallots in a bowl with the remaining olive oil, and white wine. Season with salt and the chili flakes. Place the vegetables evenly in the bottom of the roasting pan. When the pork is browned on all sides, remove it from the skillet and place it on a rack in the roasting pan. Take care to disperse the vegetables so the heat in the oven can circulate around and under the pork as it cooks. Pour any remaining marinade over the pork.
Finishing and serving the pork: Place the roasting pan in the center of the oven and cook for 35 to 45 minutes. Test the temperature in the center of the loin.
If underdone, cook for 5 to 10 additional minutes and test again. Remove the pork from the pan and allow it to "rest" for 10 minutes. Place the roasting pan on top of the stove. Put the heat on low and add the Sherry vinegar and the remaining lemon zest and juice. Stir to blend with the vegetables. Taste for seasoning, then sprinkle with the breadcrumbs.
Place the pork in the center of a platter (sliced or whole) and spoon the vegetables and any cooking liquid over the top.

ANCHO CHILE PORK TENDERLOIN WITH BRUSSELS SPROUTS AND SQUASH

Ancho Chile Pork Tenderloin with Brussels Sprouts and Squash image

An ancho chile rub serves double-duty in this dinner: it's the sweet and zesty rub for the tenderloin, and the seasoning for the roasted veg.

Provided by Anna Stockwell

Categories Lime Cumin Chile Pork Tenderloin Brussels Sprout Onion Squash Sour Cream Cilantro Wheat/Gluten-Free Fall Winter Roast

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 limes
2 teaspoons ground cumin
1 teaspoon ancho chile powder
1 teaspoon brown sugar
2 1/4 teaspoons kosher salt, divided
2 pork tenderloins (about 1 pound each)
1 1/2 pounds brussels sprouts, trimmed, quartered
1 large red onion, halved, cut into 1/2-inch-thick wedges
1 delicata squash, halved lengthwise, seeded, sliced into 1/4-inch half moons
4 tablespoons vegetable oil, divided
3/4 cup sour cream
1/2 cup cilantro, finely chopped, plus whole leaves for serving
Flaky sea salt and freshly ground black pepper

Steps:

Place racks in top and center of oven; preheat to 425°F. Finely grate 2 tsp. lime zest into a small bowl. Stir in cumin, chile powder, brown sugar, and 2 tsp. salt.
Toss brussels sprouts, onion, squash, 2 Tbsp. oil, and half of spiced salt on a rimmed baking sheet. Transfer to center rack in oven and roast 10 minutes. Toss and continue to roast until vegetables are browned and cooked through, 10-15 minutes more.
Meanwhile, rub pork tenderloins with remaining spiced salt and heat remaining 2 Tbsp. oil in a large skillet over medium-high. Sear pork on 3 sides until lightly browned, about 3 minutes per side. Turn tenderloins onto remaining side, then transfer skillet to top rack of oven. Roast pork until an instant-read thermometer inserted into thickest part registers 140°F for medium-rare or 145°F for medium, 8-10 minutes (temperature will rise by about 10°F after cooking). Transfer pork to a cutting board and let rest 5 minutes before slicing.
Whisk sour cream, 2 tsp. lime juice, 1/2 cup cilantro, and remaining 1/4 tsp. salt in a small bowl. Spoon some sauce onto plates, then arrange pork over. Top with cilantro leaves, flakey sea salt, and pepper. Serve vegetables and lime wedges alongside.