Tag Archives: pork

Best of the Besties: Pork and Brussels Sprouts w/Chile Lime Sauce

Pork_SwPotato_BSproutsOur first Best of the Besties’ recipe posting comes from Janet and Larry who sent (via USPS!) a whole packet of their favorite recipes…just when we needed them most.    A great suggestion when fixing this easy dinner is that you can easily make substitutions for the pork tenderloin.  For example, use boneless chicken or salmon or perhaps pork loin, instead of the tenderloin (did you know that pork tenderloin and pork loin come from entirely different parts of the pig?  I didn’t until I read up on it yesterday).

Pork and Brussels Sprouts with Chile Lime Sauce

  • Servings: 4
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adapted from Chef Gregory Gourdet

Ingredients

  • 1 1/2 # brussels sprouts, stems removed and halved
  • 1 # sweet potatoes, cut into about 3/4″ x 4″ wedges
  • 1 small red onion, quartered
  • 1 pork tenderloin (or substitute boneless chicken or salmon)
  • 1/2 tsp salt, divided
  • 1/2 tsp pepper, divided
  • 5 T olive oil, divided
  • 1/2 c – 3/4 c cilantro, chopped for serving

Sauce

  • 1/4 c honey
  • 1/4 c lime juice
  • 2 tsp of very finely minced ginger
  • 1 or 2 Fresno chiles, roughly chopped (if you can’t find these red chiles, substitute jalapenos, reducing the amount slightly; and A&A recommend taking out the seeds)
  • 1 or 2 T of soy sauce or teriyaki sauce (or try fish sauce)

Put all the sauce ingredients into a blender, mix, and set aside.

Directions

Preheat the oven to 375 degrees.  Put the brussels sprouts and sweet potatoes in a lidded- container, add half the olive oil and 1/4 tsp each of the salt and pepper, put the lid on the container and shake gently to coat.  Then spread the veggies on a “Pam-ed” baking sheet. Put the onion, round part down, on the sheet and gently pour some drops of olive oil on them.  It’s best to put the brussels sprouts cut side down and not stir them as they roast. Put the veggies in the oven and roast for about 30-45 minutes, gently turning the sweet potatoes once or twice.

While the veggies roast, rub the tenderloin with the remainder of the salt, pepper, and olive oil.  About 15-20 minutes before the veggies are to come out of the oven, heat a skillet until hot, then add the pork tenderloin and brown it on all sides, then lower the heat and cook until it is done – a total of 10 to 15 minutes. You want the pork done but still juicy (which can be tricky with tenderloins).

Remove the veggies from the oven.  Slice the meat into chunks, and put them on a nice big serving platter.  Put the veggies around the pork, sprinkle the chopped cilantro over everything and pour the sauce over it all.  Serve.

from A&A: I just read an article in Fine Cooking mag that reminds us that pork is now safe if a little pink remains.  And, if you’re reheating the meal, just put everything into a covered skillet over low heat.  Also, we used an O’Henry sweet potato; that’s why it’s yellow-ish rather than the more expected orange-ish.  Recipe brought to you by Janet and Larry – and Big Little Meals

Chile Verde

ChileVerde1

Our daughter, Sara, and son-in-law, Joe Hargrave, own several Tacolicious restaurants in the San Francisco Bay area. I adapted this from their Tacolicious cookbook, which Andy and I recommend highly…especially since we helped test recipes for it 🙂

Chile Verde

  • Servings: 4-6
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Ingredients

  • 5 tomatillos, hulls removed and chopped
  • 1 jalapeno (or more if you’re daring), stemmed, SEEDED, and chopped
  • 3 cloves garlic, peeled and coarsely chopped
  • 1/2 c cilantro, chopped
  • 2 T vegetable oil
  • 2 onions, chopped or sliced, whichever is easier for you
  • 1 poblano chile, stemmed, seeded, and cut into strips – about 1/2″ by 2″ (don’t worry about exact size!)
  • 1 T kosher salt
  • 4 c water
  • 2 1/2 pounds pork shoulder, cut into about 1 1/2″ cubes.

Directions


Put the tomatillos, jalapeno, garlic, and cilantro into a blender or food processor and puree until almost smooth, adding a touch of water if necessary.

In a large, heavy pot (Staub? La Creuset? cast iron? Gotta have one of those!) heat the oil. Add the onions and Poblano chile and cook, stirring occasionally, until the onions are softened. Add the tomatillo mixture and saute, stirring, for 3-4 more minutes. Then add the water and cubes of pork. Return the mixture to a boil; then turn the heat to low, cover the pan, and simmer for 2-3 hours. OR a still simpler way: if your pot and lid are oven-proof, put it on a low rack of the oven, covered, and roast at 275 degrees for about 3 hours. You want the pork to end up so tender that you can pull it apart with forks.

If you’re using the pork and broth later, let the mixture cool and then chill it, so the fat accumulates at the top and can be easily removed.  Or, if you’re using just the pork for tacos or burritos, remove it from the broth and shred it, moistening it with a bit of broth. Then refrigerate or freeze the broth.

Now you’ve got this d-lish pork dish that can go so many directions: you can put the meat in a corn tortilla, add a little cabbage, cilantro, onion, lime and have a simple taco – or put it in a flour tortilla with some beans and have a burrito; you can serve the broth and pork over rice (adding a touch of lime juice and some chopped onions and/or cilantro makes it even better!); or you can add some chicken broth and some canned hominy and shredded cabbage, and you’ve got a take on posole. Yum yum yum.

As with everything we send your way, it will be good warmed up and freezes well too.

Recipe provided by Big Little Meals and Andy and Ann

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