Chile-Marinated Pork With Savory Brussels Sprouts and Mint

Total Quantity

Quantity for Week 1

Quantity for Week 2

Quantity for Week 3

Quantity for Week 4

whats included:

2 Pork Tenderloin, Uncooked ( Pasture Raised on The Moylan Family Farm)
20 Brussel Sprouts

2 limes

1 bunch of mint

INGREDIENTS NEEDED
5 1/2 tablespoons vegetable oil, such as grapeseed, divided

2 tablespoons rice wine vinegar

1 1/2 tablespoons soy sauce

3 garlic cloves, finely grated, divided

2 teaspoons finely grated ginger

1 1/2 tablespoon hot chile paste, such as sambal oelek

3/4 teaspoon kosher salt

2 pork tenderloins (each about 1 pound)

2 tablespoons fish sauce

2 tablespoons lime juice

1/2 teaspoon honey

1/2 to 1 red Thai chile pepper, very thinly sliced

1 1/2 tablespoons finely chopped roasted unsalted peanuts

1 1/2 pounds Brussels sprouts, trimmed and halved

3/4 cup low-sodium chicken broth or water

1 tablespoon butter

1 tablespoon roughly chopped mint

Special Equipment

Large oven-safe skillet

Step 1

Preheat oven to 400°F. In a medium bowl, whisk together 2 tablespoons oil, vinegar, soy sauce, 2 grated garlic cloves, ginger, chile paste, and 1/4 teaspoon salt. Place pork in a large resealable plastic bag and pour marinade over, tossing to coat. Marinate for 30 minutes at room temperature.

Step 2

In a small bowl, whisk together remaining 1 grated garlic clove, fish sauce, lime, honey, chile pepper, peanuts, and 1 tablespoon water. Set aside.

Step 3

On a rimmed baking sheet, toss Brussels sprouts with 1 1/2 tablespoons oil and 1/2 teaspoon salt. Roast 15 minutes, then toss. Continue to roast until browned and cooked through, 10 to 15 minutes more. Transfer to a large bowl and toss with 2 tablespoons of the vinaigrette. Taste and add more vinaigrette, if desired.

Step 4

Meanwhile, heat a large skillet with 2 tablespoons oil over medium-high heat. Remove pork from marinade (reserve marinade) and sear on 3 sides until lightly browned, about 3 minutes per side. Turn tenderloins onto their fourth side and add broth to pan. Transfer skillet to oven and roast pork, basting occasionally, until internal temperature reaches 140°F for medium rare or 145°F for medium, 10 to 13 minutes more (temperature will rise by about 10 degrees after cooking). Transfer pork to cutting board and let rest 5 minutes, and reserve skillet.

Step 5

Add reserved marinade to the skillet and reduce over medium heat, stirring and scraping up the browned bits, until thickened to a pan sauce that coats the back of a spoon, 3 to 5 minutes. Remove from heat and whisk in butter. Taste and adjust seasoning.

Step 6

To serve, slice pork and drizzle with pan sauce. Spoon Brussels sprouts onto plate, sprinkle with mint, and serve additional pan sauce on side.

Do Ahead

Step 7

Chile marinade and fish sauce vinaigrette can be made one day in advance.