Believe it or not, this recipe started from a craving for roasted brussel sprouts. If you are not a fan of brussel sprouts, maybe because of a bad childhood memory where you got caught hiding them under your plate or feeding them to the dog, all I ask is that you please try my recipe. They are so good, and so easy to prepare. But before I share that recipe, I want to share this pork recipe. It ended up being the star of the show, and could not be more simple. Here's how I did it:
Roasted Pork Tenderloin with Brown-Sugar Caramelized Onions:
1 tbsp whole grain Dijon mustard
2 tbsp brown sugar
2 organic garlic cloves, minced
2 tbsp fresh organic orange juice (reserve 1/2 tsp zest before juicing)
1 1/2 pound organic pork tenderloin
1 large organic yellow onion, peeled and sliced
1 tbsp organic unsalted butter
1 tbsp flour
2 cups organic beef broth or stock
salt & pepper to taste
Directions: Preheat the oven to 400 degrees. In a small bowl, add the mustard, 1 tbsp of the brown sugar, garlic, and orange juice. Stir to combine and rub all over the pork. Place in a roasting pan and roast for approx. 35-40 minutes until a thermometer says 140 degrees. Cover with foil. The pork will continue cooking reaching a temperature of about 145 degrees. While the pork is roasting, preheat a skillet on medium-high heat and add the butter and onions. Sprinkle with remaining brown sugar and a pinch of salt. Once the onions start to cook, drop the temperature to medium-low and continue cooking for 20-25 minutes until caramelized. As the pork is resting, turn up the heat to medium-high and sprinkle the onions with the flour. Cook for about 1-2 minutes to remove the raw flour taste and add the beef broth/stock. Bring to a boil and continue cooking until mixture is thick. Slice the pork and serve with the caramelized onion gravy.
Tip: I like my pork at about 145 degrees. If you prefer well done, then cook to your liking. As you can see from the picture, I served it with the roasted brussel sprouts I was craving (recipe below) and mashed potatoes. But not any old mashed potatoes. These have sauteed apples and fontina cheese. Wow, were they good and paired perfectly with the pork. First off, apples and pork, hand in hand. The creamy fontina tasted so good with the onions and sprouts. I've said this before, but I love experimenting with mashed potatoes, adding all kinds of stuff to them. Broccoli and Cheddar cheese, one of my favorites. Kale and parmesan, oh so good. You just start with your basic mashed potato recipe, whatever you like and add to it. Just be aware of the liquid content of what you are adding. My apples were caramelized and sauteed with butter and a pinch of brown sugar and cooked completely so they offered no extra liquid. The fontina just added some creaminess. They were delicious.
Roasted Brussel Sprouts:
4 slices organic, uncured bacon, cut to a very small dice
1 pound organic brussel sprouts, cleaned and halved
1/2 tsp orange zest (can totally be omitted if making this but not making the above recipe)
1 organic shallot, peeled and diced
1/2 tsp each of salt and pepper
Directions: Preheat the oven to 400 degrees. On a sheet pan, add the bacon and cook for 5 minutes. While the bacon cooks, add the brussel sprouts, orange zest, shallots, salt & pepper to a large bowl. Mix to combine everything. When the bacon is done, add it and all the drippings to that bowl and mix very well to make sure the sprouts are well covered. Put everything back on the baking sheet and cook for 25 minutes, stirring half way through. Serve immediately.