Tuesday Night Dinner

Roasted Pork With Brussels Sprouts and Apricots

Serves 4
Hands-On Time: 20m Total Time: 25m

Ingredients

• 2 tablespoons olive oil
• 1 1 pork tenderloin (1 1/4 pounds)
• kosher salt and black pepper
• 12 ounces Brussels sprouts, thinly sliced
• 1/4 cup dried apricots, chopped
• 2 tablespoons roasted unsalted almonds, chopped

Directions

1. Heat oven to 400º F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper and cook, turning occasionally, until browned, 6 to 8 minutes. Transfer the skillet to oven and roast until the pork is cooked through, 10 to 12 minutes. Let rest before slicing.
2. Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat. Add the Brussels sprouts, apricots, almonds, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper and cook, tossing, until the Brussels sprouts are just tender, 3 to 4 minutes. Serve with the pork.

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I was really disappointed with this meal! The pork came out perfectly. Juicy, and beautifully cooked, but the vegetable mix made me feel ill. The apricots were an odd addition, and I'm not entirely sure why they were there...
Next time we make this we will be making some sort of roasted potato, and rice pilaf. Like I said, the pork was perfect, and was so juicy that I could have made an awesome gravy for potatoes.
Tonight a new recipe, so I'll meet you back here tomorrow!