Recipe 1002 - Pork Tenderloin with Apricot Gastrique and Bacon, Balsamic Brussel Sprouts

Recipe 1002 - Pork Tenderloin with Apricot Gastrique and Bacon, Balsamic Brussel Sprouts

COOKING WITH POP!

Recipe 1004

Pork Tenderloin with Apricot Gastrique & Bacon Balsamic Brussels Sprouts

Ingredients

Pork Tenderloin

  • 1 to 2 lb pork tenderloin
  • 2 to 4 tablespoons YUM PIG Original BUTT Rub
  • 2 to 5 tablespoons good-quality olive oil

Apricot Gastrique

  • 1 cup apricot preserves
  • 4 to 8 oz port wine

Bacon Balsamic Brussels Sprouts

  • 1 lb Brussels sprouts
  • 1 lb bacon
  • 2 to 3 tablespoons balsamic vinegar

Instructions

Preheat your oven to 300°F.

Place a heavy oven-safe skillet over medium heat and allow it to preheat.

In a small bowl, combine 2 to 3 tablespoons of YUM PIG Original BUTT Rub with 2 to 3 tablespoons of olive oil, creating a flavorful paste.

Coat the pork tenderloin generously with the paste. Depending on the size of the tenderloin, you may need a little more seasoning.

Add about 3 tablespoons of olive oil to the hot skillet. Once the oil is shimmering, place the tenderloin rub-side downinto the pan.

You should hear the pan applauding the goodness!

While the first side is searing, season the remaining exposed side of the tenderloin with additional BUTT Rub.

Cook until a nicely browned crust develops, approximately ¼ inch deep. Turn the tenderloin and repeat the process on the opposite side. Don't forget to brown the remaining sides as well.

Once the tenderloin is beautifully seared, transfer the entire skillet to the preheated oven and continue cooking until the pork reaches an internal temperature of 145°F.

Bacon Balsamic Brussels Sprouts

While the pork is roasting, slice the bacon into small pieces and cook it in a large skillet over medium heat until crispy.

Trim the ends from the Brussels sprouts and cut each sprout into quarters.

Add the Brussels sprouts directly to the skillet with the cooked bacon and bacon drippings. Stir frequently as they cook. You'll notice the sprouts becoming a vibrant green, which is exactly what you're looking for.

Add the balsamic vinegar and stir to coat everything evenly.

Cover the skillet, remove it from the heat, and allow the residual heat to finish cooking the sprouts.

Apricot Gastrique

Remove the pork from the oven and transfer the tenderloin to a cutting board to rest.

Don't slice it yet! Letting it rest keeps all those delicious juices inside the meat.

Return the skillet with the flavorful drippings to medium heat.

Pour in the port wine.

Remember... it ain't a sin if you cook it in!

Add the apricot preserves and stir until completely incorporated.

Allow the sauce to simmer until it has reduced by about half, creating a rich, glossy gastrique.

Remove from the heat.

To Serve

Slice the rested pork tenderloin into medallions.

Arrange on a serving platter or individual plates and generously spoon the warm apricot gastrique over the top.

Serve alongside the Bacon Balsamic Brussels Sprouts.

Enjoy!

Pop's Tip

For an extra-special meal, serve this dish with creamy mashed potatoes, wild rice, or roasted sweet potatoes. The sweetness of the apricot gastrique pairs beautifully with the savory pork and smoky Brussels sprouts, creating a meal that's perfect for a weeknight dinner or a special occasion.

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