Pork Tenderloin with Shredded Brussels Sprouts

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A quick and healthy meal! Tender pork is topped with a homemade mushroom sauce and served alongside flavorful Brussels sprouts. Main dish + side dish can all be done in around 30 minutes!

I've been working to include more pork in our meal plan - we always gravitate straight to chicken! While I don't love all pork, I adore pork tenderloin. It's always so lean, flavorful, and tender. The fact that I can cook it so quickly doesn't hurt either! Quick weeknight meals are my jam. :)

In this recipe, your pork roasts while the sprouts cook; while the pork rests, you whip up a super fast mushroom sauce that is perfect drizzled over the pork. Start to finish, you can do it in 30 minutes once the oven preheats.

You could toss a carb on your menu to round it out but we found it to be just perfect for a weeknight dinner!

Pork Tenderloin with Shredded Brussels Sprouts
1 teaspoon ground cumin
1 teaspoon paprika
Kosher salt and fresh ground pepper
1 large pork tenderloin (about 1.5 pounds)
8 ounces baby bella mushrooms, thinly sliced
4 cloves garlic, minced
2 9-ounce bags shredded Brussels sprouts (see note)
1.5 cups chicken broth
1/4 cup chopped fresh dill
Zest of 1/2 lemon, grated
1/2 cup heavy cream
Olive oil

Preheat the oven to 450. Mix the cumin, paprika, 1/2 teaspoon Kosher salt, and 1/2 teaspoon ground pepper in a small bowl. Rub the pork tenderloin with olive oil then coat with the seasoning mix. Place in a large, ovenproof skillet (such as castiron) and place in the oven.

Roast for 15 minutes, flip the meat and scatter the mushrooms around the pork, and continue roasting until the pork is browned and a thermometer reads 145 degrees F (about 10 more minutes).

Meanwhile, heat a tablespoon of olive oil in a Dutch oven over medium-high heat. Add the garlic and cook, stirring often, until browned and fragrant, about 1 minute. Stir in the Brussels sprouts, 1 cup chicken broth, and 1/2 teaspoon salt. Cover and cook until the sprouts are wilted, about 10 minutes. Stir in the dill and lemon zest; cover and keep warm.

Once the pork is done, transfer it to a cutting board. Place the skillet with the mushrooms over medium heat. Add the remaining 1/2 cup chicken broth and scrape up any browned bits on the bottom with a wooden spoon. Bring to a boil then add the heavy cream. Return to a boil then immediately remove from the heat.

Slice the pork and top it with the  mushroom sauce. Serve alongside the Brussels sprouts.

Note: if you can't find shredded Brussels sprouts, look for a blend instead that may also include shredded broccoli, kale, etc.

Source: adapted from Food Network Magazine

Chili-Rubbed Pork Tenderloin

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Slightly sweet, slightly spicy, and incredibly delicious! This easy recipe results in unbelievably moist and tender pork which can be cooked either inside or outside on the grill.

Pork tenderloin is probably one of my favorite cuts of meat, thanks to it's moist flavor and lean meat. While easy to prepare, I tend to get in a rut and reach for the same ol' recipes. Pork tenderloin is perfect on it's own, without being buried under sauces or other ingredients. Unlike chicken, it needs just a good crust of flavor to make it shine. Which makes it perfect for an easy weeknight meal!

This rub needs no time to marinade and uses staple pantry items. Depending on the weather, you can either toss it on the grill or make it in house. It was a particularly rainy evening when I made it so I did it in the house and it was perfect!

Serve it alongside two of your favorite veggies and dinner is made!

 

Chili-Rubbed Pork Tenderloin

2 teaspoons brown sugar

1.5 teaspoons chili powder

1 teaspoon salt

1 teaspoon ground cumin

1/8 teaspoon cayenne powder

1 clove garlic, finely chopped

1 pork tenderloin (about 1 lb)

vegetable oil

In a small bowl, mix together all ingredients except for the pork and oil. Place a cast iron skillet in the oven and preheat to 450. 

Rub the pork with about 1 teaspoon oil and then rub and press the spices to all sides of the pork. 

Once the oven is preheated, carefully remove the hot skillet and drizzle in some oil. Add the pork and return to the oven for 10 minutes. Flip the pork and reduce heat to 400; cook an additional 10-15 minutes, or until the internal temperature reads 155F.

Remove from oven and let sit for 10 minutes before slicing.

***IF GRILLING: Preheat your gas or charcoal grill. Once the pork is well coated with the spice mixture, place the pork on the grill. Cover and let cook over medium-heat for 17-20 minutes, turning several times, or until the internal temperature reads 155F. Let stand 10 minutes before slicing.

Source: adapted from Betty Crocker

Teriyaki Pork Chops and Pineapple Rice (one pot)

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Teriyaki marinated and glazed lean pork chops are browned then nestled in pineapple rice. This delicious Asian twist is done in just one pot and in record time!

So, did y'all watch Fuller House this weekend? When I think of my childhood, Full House was always playing a starring role! My dad used to complain when we sat down to watch it because it was so cheesy but we kids loved it! I was super excited to see the Netflix reboot and just hoped it would live up to hype. I'm sure the critics hate it but it was cheesy, nostalgic, and I loved every second.

Yup, I finished the entire thing on Friday. The benefit of having Fridays off!

Sometimes I start binging on a show and the last thing I want to do is get off the couch to make dinner. Like that segway into this recipe? Ha!

But seriously, weeknight friendly one pot dishes are the most used in this house - either due to my bingewatching or just a long workday. Some one pot recipes end up being bland but not this one! The homemade teriyaki sauce and pineapple juice make it both sweet and savory and using lean pork chops (as opposed to the ever present chicken breasts) is a great change!

Note: Wondering why I have more than 4 pieces of pork pictured? I trimmed my chops into small pieces, which meant adding them to the rice later as they cooked faster. 

Teriyaki Pork Chops & Pineapple Rice
4 boneless pork chops
1.5 cups long grain white rice
1 (20 ounce) can crushed pineapple
olive oil

For the teriyaki sauce:
1/2 cup soy sauce
1/2 cup sugar
1/4 cup cider vinegar
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons cornstarch

In a small bowl, whisk together the teriyaki sauce ingredients. Pour 1/3 cup of the sauce + 1 tablespoon olive oil to a freezer bag. Add the pork, refrigerate, and let marinate for at least an hour (up to 8 hours). Place the remaining teriyaki sauce in a bowl, cover, and refrigerate until ready to use.

When ready to cook, strain the pineapple, separating the juice and the crushed pineapple. Pour the juice in a measuring cup and add water until there is 3.5 cups liquid total. Set that and the crushed pineapple aside.

In a large nonstick skillet, turn the heat to medium and add the refrigerated teriyaki sauce. Bring to a boil then reduce heat to simmer and stir constantly until the sauce is slightly thickened. Remove back to the original bowl and set aside.

With a paper towel, quickly wipe out the skillet and then heat 1 tablespoon olive oil over high heat. Using tongs, pull each piece of pork from the marinade and let excess drip back into the bag. Add the pork to the skillet and cook around 3 minutes on each side, or until nicely browned. It will not be cooked through all the way. Remove to a plate.

Wipe out skillet again and add 1 tablespoon olive oil and reserved pineapple/water mix. Bring to a simmer and stir in reserved crushed pineapple and rice. Cover, reduce heat to medium low, and cook for 12 minutes. Stir rice and nestle browned pork chops on top. Brush each piece of pork with the reserved teriyaki sauce. Cover and continue to cook for an additional 8-12 minutes, or until the rice and pork is cooked through.

Brush pork with additional teriyaki sauce and season rice with salt and pepper before serving.

Source: adapted from Carlsbad Cravings

Grapefruit and Sugar Rubbed Pork Tenderloin

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A marinade of grapefruit, brown sugar, and spices create a delicious caramelization on this roasted pork tenderloin! Take advantage of peak season grapefruit this winter!

Are you a grapefruit fan? I like grapefruit in things, but not necessarily on it's own. My mom would often eat it sprinkled with some salt! Grapefruit actually pairs best with something a bit salty and savory as it brings out the subtle sweetness it contains. Which makes it a perfect accompaniment to meat!

Even if you don't love grapefruit (my husband doesn't), I think you'll still love the caramelization and flavor this marinade has. It does not have a heavy grapefruit flavor (though the accompanying sauce certainly does, the pork is still delicious without it).

Grapefruit & Sugar-Rubbed Pork Tenderloin

2 grapefruit, 1 pink or red and 1 white

1 cup packed dark brown sugar

1 tablespoon smoked sweet paprika

1/2 teaspoon ground cumin

1/2 teaspoon ground fennel

1/4 teaspoon cayenne

5 cloves garlic, peeled

1 (1.5 lb) pork tenderloin

salt and pepper, to taste

Preheat oven to 450.

First, zest and supreme the grapefruit. Add the zest, grapefruit segments, brown sugar, paprika, cumin, fennel, cayenne, garlic and a pinch of salt to a food processor. Puree until very smooth and transfer to a large bowl. Add the pork, toss to combine and cover with plastic wrap. Let sit at room temperature for 15 minutes.

Place a wire rack over a foil lined baking sheet. Transfer the pork to the rack and pour the remaining marinade in a small saucepan. Bake the pork until slightly caramelized on the outside and measuring 140 degrees, 20-25 minutes.

Meanwhile, bring the reserved marinade to a boil over high heat. Reduce heat to medium-high and boil gently, stirring often, until reduced by half, about 12-15 minutes. 

Let the pork rest 10 minutes before slicing. Serve with glaze. 

Source: adapted from Saveur

Crockpot Asian Pork with Noodles

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Let your crockpot do the cooking! Boneless pork, mushrooms, and Asian spices are slow cooked together and served over a mound of rice noodles. Low calorie but incredibly satisfying!

Happy Sunday! I hope that you had a lovely Valentine's Day (if you celebrate) or just a great weekend if you don't. We missed the boat and made reservations too late to get in anywhere so we celebrated on Friday instead! This was probably even better because we were able to still take advantage of the less expensive Valentine dinner special but on a (slightly) less crowded night.

Though we love to dine out on special occasions (or any day, really!), there are many nights that we would rather spend at home, in our PJs, watching TV. And when I can come home to dinner already cooked, I'm a happy camper! While lots of crockpot meals can be bland and disappointing, this one was a hit!

This pork is delicious over rice or noodles but I find rice noodles to be the easiest to make... and aren't we using a crockpot to make our life easier?

You have to sear the pork prior but if you have an early morning, just do it the night before and refrigerate it in the crockpot, ready to go, overnight. 

Crockpot Asian Pork with Noodles

2 lb boneless pork sirloin roast

1 cup chicken broth

1/2 cup soy sauce

1/3 balsamic vinegar

3 tablespoons agave

1 teaspoon sesame oil

pinch of cayenne pepper

1/2 teaspoon Chinese five spice

3 cloves garlic, minced

1 tablespoon fresh grated ginger root

8 ounces baby bella mushrooms, sliced

16 ounces rice noodles

salt and pepper

chopped cilantro, for topping

Season pork on all sides with salt and pepper. Heat a large skillet over medium-high heat and spray with cooking spray. Brown the pork on all sides, about 8 minutes total.

Meanwhile, combine the chicken broth, soy sauce, balsamic vinegar, agave, sesame oil, cayenne, Chinese five spice, garlic, and ginger in the crockpot. Add the seared pork, cover, and cook on low for 8 hours.

30 minutes before the timer goes off, remove the pork and set aside on a large platter. Add the mushrooms to the crockpot, cover, and continue cooking.

Prepare the noodles according to package directions.

Using two forks, shred the pork. Once the mushrooms are tender, remove 1 cup of the broth and set aside. Place the shredded pork back into the crockpot and mix well. Add the reserved broth back into the crockpot if needed.

Serve the pork and some of the broth over the prepared noodles. Top with chopped cilantro.

Source: slightly adapted from Skinnytaste

Pork Schnitzel

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Tender pork cutlets are quickly dredged, pan fried, and served with a creamy dill sauce. Take a break from the endless chicken dinners and put some pork chops to use! This easy family friendly one pan meal is on the table in 30 minutes or less.

Judging by the crowds at Costco this weekend, many of us are making preparations already for Turkey Day. The week of Thanksgiving (or any food centered holiday) is a rough one for meal plans. The last thing you want to do is destroy your kitchen, or stand at the stove for long periods of time, but you also don't want to eat 3 nights of take-out!

Unlike most food bloggers this week, I'm not sharing a Thanksgiving-appropriate dish. Instead, I'm sharing the perfect Thanksgiving week dinner. It's fast, uses no oven, and dirties just one pan!

This is one of my favorite pork dishes. I'm not a huge pork chop fan but this recipe is the exception. It's thin, crispy, and cooks up fast and I LOVE dill so the creamy dill sauce is like the icing on top! When I had this dish at a German restaurant in Fredericksburg, TX, it was served alongside spaetzle so I usually follow suit when we make it at home.

I originally shared this recipe over 2 years ago and it deserved a revisit!

Pork Schnitzel

4 boneless pork chops

1/4 cup flour

1 egg

2 tablespoons milk

1 cup panko

1 teaspoon ground paprika

1/4 cup vegetable oil

1.5 cups chicken stock

4 teaspoons chopped fresh dill

1 cup sour cream

salt and pepper to taste

Place the pork chops between two sheets of wax paper and pound to a 1/8 inch thickness. Trim fat from around the edges and make a cup of small slits in the center of each piece to avoid curling during cooking.

In a shallow bowl, add the flour along with some salt and pepper. In another shallow bowl, whisk together the egg and milk until frothy. In a third shallow bowl, mix together the panko and paprika. 

Dredge each pork chop in the flour mixture first, followed by the egg, and then finally the panko, pressing to make sure the panko adheres. 

Once all pieces are coated, heat vegetable oil in a deep skillet over medium-high heat. Cook the pork until golden brown and cooked through, about 3-4 minutes per side. Be sure to not overcrowd the pan. Place the chops in a warm oven to keep warm.

Pour the chicken stock in the hot skillet and reduce heat to low, scraping up any brown bits on the bottom of the pan. As the stock simmers, stir together the dill and sour cream in a bowl. Using a ladle, remove about 1/2 cup of the simmering stock and whisk it into the sour cream mixture. Pour the contents of the bowl into the skillet. Heat until warm and thick, about 5 minutes. 

Serve the sauce over the pork. 

Source: adapted from All Recipes