Best Chile Marinated Pork With Savory Brussels Sprouts And Mint Recipes

ROASTED PORK LOIN WITH BRUSSELS SPROUTS, SHALLOTS, GARLIC

Roasted Pork Loin with Brussels Sprouts, Shallots, 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 1h10m

Yield 8 servings

Number Of Ingredients 14

Ingredients

1/2 cup Dijon mustard
1/4 cup grainy mustard
1 lemon, zested and juiced, plus 1 lemon, zested and juiced (2 lemons total)
8 sprigs fresh thyme
2 tablespoons unsalted butter, softened
4 tablespoons extra-virgin olive oil
1 pork loin, preferably center cut or relatively "even" in thickness from 1 side to the other
Kosher salt and freshly ground black pepper
12 cloves, or 1 head, garlic, cloves separated but not peeled
2 cups Brussels sprouts, ends trimmed and dry outer leaves removed
14 to 20 small shallots, peeled
1 teaspoon red chili flakes
1 slice rye bread, diced
1 tablespoon sherry vinegar

Steps:

Preheat the oven to 500 degrees F.
In a medium bowl, add the Dijon mustard, grainy mustard, the zest and juice from 1 of the lemons, the fresh thyme and the butter. Whisk together and set aside. Heat a large cast iron skillet over high heat and add 2 tablespoons extra-virgin olive oil to the pan. Season the meat on all sides with salt and pepper, to taste, and gingerly put the pork loin in the hot oil. Brown the pork, without moving it around, for 3 minutes. Use a pair of kitchen tongs or 2 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. The most important thing? Be patient. Get the other vegetables together as the meat browns.
Meanwhile, toss the garlic cloves, Brussels sprouts and shallots in a bowl with the remaining 2 tablespoons of extra-virgin olive oil. Season with salt, to taste, and stir in the chili flakes. Heat a roasting pan over medium-high heat. Arrange the vegetables evenly in the bottom of the roasting pan and cook just until the vegetables begin to caramelize, about 5 minutes.
When the pork is browned on all sides, remove it from the skillet and put it on a rack in the roasting pan, flesh side up, fatty side down.
In the same cast iron pan that was used to brown the pork, discard some of the leftover fat, leaving about 1 to 2 tablespoons in the pan. Add the diced bread and toast over low heat. Remove to a paper towel lined plate and set aside until service.
Take care to disperse the vegetables so the heat in the oven can circulate around and under the pork as it cooks. Pour the mustard mixture over the pork. Turn the oven temperature down to 350 degrees F and put the roasting pan in the center of the oven and roast for 30 minutes. Test the temperature in the center of the loin. You are looking for an "ideal" internal temperature of 90 degrees F on an instant-read thermometer. Roast for 10 to 15 additional minutes and test again. You are looking for an ideal temperature of 125 degrees F. Remove the pork from the pan and allow it to "rest" for 10 minutes.
Put the roasting pan on top of the stove, over low heat, and add the vinegar and the juice and zest from the remaining lemon. Stir to blend with the vegetables. Taste for seasoning.
Arrange the pork in the center of a platter (sliced or whole) and spoon the vegetables and any cooking liquid over the top. Garnish with croutons and serve.

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.