Monday, September 21, 2009

Week 4: Pork with Brussels Sprouts

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.)

Adapted from
"Roasted Pork with Brussels Sprouts and Apricots"
in Real Simple, October 2009, p. 204

Serves 4
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.


  1. Brussel Sprouts will never be allowed in my home. i have never tried them, but I am convinced I would not like them. Your experience has further convinced me. :o)

    Have you ever heard of this website? A lot of the Cooking Light recipes are listed on here. I thought you might like it.

  2. I think it is very brave of you to try Brussels sprouts. They can only be (barely) improved on by thick cheese sause (in my humble opinion.) I enjoyed reading your blog and think I must try the nutella mousse recipe.

  3. Thanks for the link, Denise. Cool stuff!

    And, Sharie. I can't believe I didn't think of adding cheese to the Brussels sprouts. Cheese makes it all better!

  4. You need to not get fancy with those little things and just use plain old butter and salt and pepper! I still love em.