Weekly Winner – Just Good Honest Food

Sometimes I like to keep it simple.  As much as I enjoy fooling around with spices, fancy sauces and unique ingredients and combinations, every once in a while I want food to taste like what it is.  Just good, honest food.  This recipe was a real surprise.  I knew I would like it because I liked all the ingredients but the combination, with just the slightest Asian-flair, was truly lovely.  And it tasted just like it should, but somehow enhanced.  This week’s Winner is Pork and Charred Brussels Sprouts with Chile Lime Sauce and it comes from Sunset Magazine.

pork & chile lime

Pork and Charred Brussels Sprouts with Chile-Lime Sauce

Ingredients:

1 1/2 pounds brussels sprouts, stems trimmed

1 pork tenderloin (1 1/4 lbs.), trimmed

1/2 teaspoon kosher salt, divided

1/2 teaspoon pepper, divided

5 tablespoons extra-virgin olive oil, divided

1 pound sweet potatoes, cut into 3/4- by 4-in. wedges

1 small red onion, cut into 1/2-in. wedges

1/4 cup honey

1/4 cup lime juice

2 tablespoons Thai or Vietnamese fish sauce

2 garlic cloves, peeled

1 tablespoon chopped fresh ginger

2 Thai chiles or 1 serrano chile, minced

3/4 cup roughly chopped cilantro, divided

Preparation:

  1. Preheat oven to 450°. Separate brussels sprout leaves; thinly slice hearts. Set aside.
  2. Season pork with 1/4 tsp. each salt and pepper. Brown in 1 tbsp. oil in a large frying pan over high heat, turning, 8 to 10 minutes.
  3. Toss sweet potatoes in a roasting pan with onion, 2 tbsp. oil, and 1/4 tsp. each salt and pepper. Add pork. Roast 15 to 20 minutes for medium-rare, stirring vegetables once.
  4. Meanwhile, purée honey, lime juice, fish sauce, garlic, ginger, and half the chile in a blender. Stir in remaining chile; set sauce aside.
  5. Heat 1 tbsp. oil in the frying pan over high heat and lightly char half the brussels sprouts, stirring, 2 minutes. Transfer to a bowl. Repeat for remaining brussels sprouts. Toss with 1/2 cup cilantro and 1/4 cup sauce.
  6. Slice pork, toss sweet potatoes with remaining cilantro, and set on a platter with brussels sprouts. Drizzle more sauce to taste over everything (you may have some left over).
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2 Comments (+add yours?)

  1. thehungrylinguists
    Feb 24, 2013 @ 14:29:05

    Love the presentation – pork looks great!

    Reply

  2. Cosmo
    Feb 24, 2013 @ 18:42:22

    great dish!

    Reply

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