What you need:
- 1 tsp. caraway seeds, crushed
- 1 tsp. paprika
- Salt and pepper
- 1 pork tenderloin, about 1 1/2 lb.
- 1 Tbsp. + 1 tsp. EVOO
- 4 cloves minced garlic
- 12 cups shredded brussels sprouts blend (with kale, broccoli, and cabbage - two 10 oz bags)
- 1 1/2 cups chicken broth
- 1/4 cup fresh dill, chopped
- Zest from half a lemon
- 1/2 cup heavy cream
Directions:
- Stir together caraway seeds, paprika, 1/2 tsp. salt, and 1/2 tsp. pepper in a small bowl.
- Rub tenderloin with 1 tsp. olive oil and season with spices. Place in a cast iron or oven proof skillet.
- Bake in a preheated 450 degree oven for 15 minutes, then flip and continue baking for about 10 more minutes or until it reaches 145 degrees.
- In a Dutch oven, heat 1 Tbsp. olive oil over medium-high heat.
- Add garlic and cook for 1 minute.
- Add veggies, 1 cup chicken broth, and 1/2 tsp. salt. Cover and cook for about 10 minutes or until wilted.
- Stir in dill and lemon zest and reduce heat to low and keep warm.
- Reserve juices in the skillet with the pork. Remove the pork from the skillet and let rest.
- Add 1/2 cup chicken broth to skillet. Scrape up any browned bits from the bottom of the pan.
- Bring to a boil and then add heavy cream. Return to a boil and then immediately remove from heat.
- Slice the pork and top with sauce from skillet. Serve with veggies.
Recipe slightly adapted from Food Network
Posted on Fantastical Sharing of Recipes