Seared Pork Tenderloin with Bacon-Apple Brussels Sprouts and Pan Gravy

Oct 02, 2018
Fall is here ... and what's more synonymous with the season than a recipe including apples? This one is perfect! With the crispness of the apples mixed with the Brussels sprouts and the spicy Creole kick in both the Brussels sprouts and pork tenderloin, you are sure to serve up your next family favorite.

INGREDIENTS:

For the Brussels Sprouts
4 Slices Bacon
2 Pounds Brussels Sprouts, Trimmed and Cut in Half
Tony Chachere's Original Creole Seasoning
1 Medium-sized Apple (Honeycrisp or Gala), Cut into Small Chunks (About 1/4-inch)
1 Small Shallot, Diced (About 1/4-inch)
 
For the Pork Tenderloin and Pan Gravy
1 Piece Pork Tenderloin (About 2 1/2-3 Pounds)
Tony Chachere's Original Creole Seasoning
1/2 Cup Tony Chachere's Creole Style Pork Marinade
1 Small Vidalia Onion, Chopped Small
1 Clove Garlic, Sliced
1/2 Bottle of Beer (Your Choice)
1/2 Cup Unsalted Chicken Stock (Can Substitute Water)

DIRECTIONS:

For the Brussels Sprouts
1: Preheat oven to 425-degrees Fahrenheit and heat a small sauté pan over a medium-low flame. Stack the bacon strips and carefully slice into thin strips, about 1/4-inch wide.
2: Add a drizzle of canola oil to the pan and cook the bacon until the fat has rendered a bit but the bacon is still soft, about 3-5 minutes.
3: Meanwhile, rinse the halved Brussels sprouts under cool running water; drain and place into a mixing bowl with the diced apple. When the bacon is just beginning to get crispy around the edges, add the diced shallot and stir to combine. Remove from heat and scrape the bacon, shallots and fat into the bowl. Season with a pinch of Tony Chachere's Original Creole Seasoning and toss to combine the ingredients and coat everthing with the bacon fat.
4: Pour the Brussels sprouts mixture onto a baking sheet (everything in a flat layer) and place into the oven to cook for about 10 minutes. Remove from oven but keep everything on the pan.
 
For the Pork Tenderloin and Pan Gravy
1: Lightly season the tenderloin with Tony Chachere's Original Creole Seasoning, then place in a container with Tony Chachere's Creole Style Pork Marinade. Make sure the marinade is coating the meat all over and let sit for 30 minutes. Remove the tenderloin from the marinade and blot off the excess. Reserve the marinade in the container for the pan gravy.
2: Heat a sauté pan over medium-high heat. If your tenderloin is too long to fit in the pan whole, cut it in half crosswise so you can sear the pieces evenly.
3: Add a little canola or grapeseed oil to the pan and carefully place the tenderloin in the pan. When the first side of the tenderloin is nicely browned, rotate it to sear another side. Repeat until the tenderloin is seared all around.
4: Place the tenderloin in the center of the baking sheet with the Brussels sprouts.
5: Turn the heat on the sauté pan to low and add the chopped onion and garlic (add a little oil if pan is dry); stir regularly to make sure nothing is burning. When onions are soft and translucent, pour the reserved marinade into the pan, scraping to dissolve the browned bits on the bottom of the pan. Bring to a simmer, then add the beer and continue cooking until it is reduced by at least half. Add the chicken stock and continue simmering until sauce has reached desired consistency. Keep warm, adding a splash of water as needed if it gets too reduced.
6: Place the baking sheet with the Brussels sprout mixture and tenderloin back into the oven and cook for about 10 minutes or until the internal temperature reaches 140-degrees Fahrenheit on a thermometer. Let rest for a few minutes.
7: Slice the tenderloin into medallions about an inch thick and divide among the serving plates along with the Bacon-Apple Brussels Sprouts. Spoon the pan sauce over the meat and serve right away!

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Original Creole Seasoning
Creole Style Pork Marinade
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