Preheat the oven to 400 degrees. 4 tablespoons olive oil (divided) Kosher salt and freshly ground black pepper (for taste). Instructions Season Brussels sprouts with salt and pepper. © 2020 Discovery or its subsidiaries and affiliates. Transfer the pork to a cutting board. 1 1/2 pounds pork tenderloin (trimmed of excess fat, sliced into 1-inch thick medallions) Flip pork chops over and add browned Brussels sprouts. Remove lid from a 6-quart Instant Pot®. Preheat oven to 425 degrees. This one-skillet dinner is perfect for busy weeknights. "An easy, healthy meal," says db590. Continue to cook for another 3 minutes and then stir in the soy sauce and 2 tablespoons of water. (adsbygoogle = window.adsbygoogle || []).push({}); Full time Foodie Editor enjoying Living, Loving and Laughing with The Chew! Place a large sauté pan over high heat and add 2 tablespoons of olive oil. Arrange pork chops 2 inches apart on a large, rimmed sheet pan. Preheat oven to 350 F. Heat 2 tbsp oil in a cast iron skillet over medium-high heat. ingredients Tip: Substitute the pork with chicken for a lighter, tasty twist on this dish! Serve with the vegetables. Serve with additional Sriracha, to taste if desired. Put the skillet with the mushrooms over medium heat; add the remaining 1/2 cup chicken broth and scrape up any browned bits from the bottom of the pan. Add the garlic and cook, stirring, until it starts browning, about 1 minute. Slice the pork and top with the mushroom sauce. Fill a large pot with water and bring to a boil. Cover and cook until the greens are wilted, about 10 minutes. 1 large pork tenderloin (about 1 1/2 pounds), 1 tablespoon plus 1 teaspoon extra-virgin olive oil, 8 ounces shiitake mushrooms, stemmed and sliced, 12 cups shredded Brussels sprouts blend (with kale, broccoli, and cabbage; from two 10-ounce bags), Sign up for the Recipe of the Day Newsletter Privacy Policy, Pork Tenderloin with Shredded Brussels Sprouts, Gluten-Free Roasted Garlic and Herb Gravy, Pan-Roasted Pork Tenderloin with Ancho Honey Glaze, Pan-Roasted Pork Tenderloin with Apples and Bourbon. Add the Sriracha stirring to combine. Bring to a boil, then add the heavy cream. Method STEP 1 1 1/2 pounds brussels sprouts (root ends removed, shredded) Brighten up the flavors with a squeeze of lemon juice and a pinch of red pepper flakes. Meanwhile, heat the remaining 1 tablespoon olive oil in a Dutch oven over medium-high heat. Cook for 12-15 minutes, until Brussels sprouts are tender and a thermometer inserted into the thickest part of the pork reads 145 F. Season the pork well with salt and pepper then add it to the pan in an even layer. Press [Sauté], and use [Adjust] to select "More" mode. Preheat the oven to 450 degrees F. Mix the caraway seeds, paprika and 1/2 teaspoon each salt and pepper in a small bowl. Cook without moving until golden brown, about 2 minutes.Flip the pork and move to one side of the pan. All rights reserved. 1 small bunch carrots (peeled, thinly sliced into rounds ) Heat 1 tsp oil in a wok or frying … Roast 15 minutes, then flip and scatter the mushrooms around the pork. 1/3 cup low sodium soy or tamari Stir in the dill and lemon zest; keep warm over low heat. Stir in the shredded vegetables, 1 cup chicken broth and 1/2 teaspoon salt. Remove pork from cooker. Roast 15 minutes, then flip and scatter the mushrooms around the pork. Season pork chops with salt, black pepper, cumin, garlic powder and whole grain mustard. Rub pork all over with olive oil. Sprinkle pork with spice mixture. directions Put the pork in a large ovenproof skillet and rub all over with 1 teaspoon olive oil; season with the spice mixture. Add pork to cooker; cook 8 minutes, browning on all sides. Add the carrots and the Brussels sprouts to the pan and shake the vegetables out into a single layer. Season generously with salt and pepper on all sides. Preheat the oven to 450 degrees F. Mix the caraway seeds, paprika and 1/2 teaspoon each salt and pepper in a small bowl. Then season with Italian seasoning and sprinkle on top and bottom with parmesan cheese. Trim any silvery sinew from the pork, then slice the meat into thin medallions. Boil the sprouts for 7-8 minutes, until just tender. Tuna Noodle Casserole with Potato Chip Topping VALERIE BERTINELLI, Spanish Spice-Rubbed Lamb Loin with Mustard-Mint Glaze BOBBY FLAY, Shredded Veggie Slaw with Celery Seed Vinaigrette BOBBY FLAY, Pork and Shaved Brussels Sprouts Skillet MICHAEL SYMON, Pork Chops with Sausage and Peppers MICHAEL SYMON, Sweet Potato Chili Casserole MICHAEL SYMON, Brussels Sprout and Mushroom and Stuffing MICHAEL SYMON, Ricotta and Swiss Chard Tortellone MICHAEL SYMON.