I have spent my entire life thinking I didn't like Brussels sprouts, yet I don't remember ever actually eating even a single Brussels sprout. My mom makes them every Thanksgiving - except the year I hosted Thanksgiving. I wouldn't allow the Brussels sprouts in my house.
Honestly? I've always been unwilling to try them because they make me think of Cabbage Patch dolls. It didn't seem right to eat something that made me think of eating Xavier Robert or Edie Erna or some other yarn-haired, puffy-plastic-faced doll that I coveted every Christmas from ages four through six.
Anyway, I decided I owed it to Brussels sprouts to actually try them before continuing to declare that I do not like them.
Here's the Brussels sprout infested dish I made before I ate.
Here's the same plate after I ate.
Turns out I do not, in fact, like Brussels sprouts. (And, that barbecue sauce can fix even the blandest of pork tenderloins.)
"Roasted Pork with Brussels Sprouts and Apricots"
in Real Simple, October 2009, p. 204
Ready in 25 minutes
2 Tbsp. olive oil
1 pork tenderloin (1 1/4 lb.)
Salt and Pepper
12 oz. Brussels sprouts, thinly sliced
1/4 C dried apricots, chopped
2 Tbsp. roasted unsalted almonds, chopped
Heat oven to 400. Heat 1 Tbsp. oil in large ovenproof skillet over medium-high heat. Season the port with 1/2 tsp. salt and 1/4 tsp. 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. (Note. It took my pork almost 20 minutes to cook.) Let rest before slicing.
Meanwhile, heat 1 Tbsp. oil in second large skillet over medium-high heat. Add the Brussels sprouts, aprcitos, almonds, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, tossing, until the Brussels sprouts are just tender, 3 to 4 minutes. Serve with the pork.
I was forced to wash it all (meaning the few slices of pork tenderloin I actually ate) with a chocolate malt from our newly-opened Sonic.
I won't be making this one again. Ever.