Pork Tenderloin with Shredded Brussels Sprouts

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:

    1. Stir together caraway seeds, paprika, 1/2 tsp. salt, and 1/2 tsp. pepper in a small bowl.
    2. Rub tenderloin with 1 tsp. olive oil and season with spices. Place in a cast iron or oven proof skillet.
    3. 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.
    4. In a Dutch oven, heat 1 Tbsp. olive oil over medium-high heat.
    5. Add garlic and cook for 1 minute.
    6. Add veggies, 1 cup chicken broth, and 1/2 tsp. salt. Cover and cook for about 10 minutes or until wilted.
    7. Stir in dill and lemon zest and reduce heat to low and keep warm.
    8. Reserve juices in the skillet with the pork. Remove the pork from the skillet and let rest.
    9. Add 1/2 cup chicken broth to skillet. Scrape up any browned bits from the bottom of the pan.
    10. Bring to a boil and then add heavy cream. Return to a boil and then immediately remove from heat.
    11. Slice the pork and top with sauce from skillet. Serve with veggies.

Recipe slightly adapted from Food Network

Posted on Fantastical Sharing of Recipes