| Prep Time | 15 min |
| Cook Time | 10 min |
| Servings |
people
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Ingredients
- 1 Tbsp olive oil
- 1 whole pork tenderloin (about 1 1/4 pounds)
- 1 - 2 pinches Kosher salt and pepper to taste
- 12 oz Brussel sprouts thinly sliced
- 1/4 cup dried apricots chopped
- 2 Tbsp roasted unsalted almonds chopped
Ingredients
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Instructions
- Heat oven to 400º F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
- Season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Cook, turning occasionally, until browned, 6 to 8 minutes.
- Transfer the skillet to oven. Roast the pork until cooked through, 10 to 12 minutes. Let rest before slicing.
- Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat.
- Add the Brussels sprouts, apricots, almonds, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing, until the Brussels sprouts are just tender, 3 to 4 minutes.
- Serve the Brussels sprouts with the pork.
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