Pan-Roasted Pork Tenderloin With Brussels Sprouts Salad

• Ingredients

  • Check 4 slices bacon
  • Check 1 1¼-lb. pork tenderloin
  • Check ¾ teaspoon garlic powder
  • Check ¾ teaspoon kosher salt, divided
  • Check ¼ cup olive oil
  • Check 3 tablespoons apple cider vinegar
  • Check ¼ teaspoon black pepper
  • Check 3 cups very thinly sliced Brussels sprouts (about 6 oz.
  • Check 1 small Fuji apple, thinly sliced
  • Check ¼ cup loosely packed fresh flat-leaf parsley

Found on realsimple.com

Description

Directions

• Directions Preheat oven to 425°F. Heat a large ovenproof skillet over medium. Add the bacon to the skillet and cook, turning occasionally, until crisp, 5 to 7 minutes. Remove the bacon from the skillet; crumble and set aside. Reserve the drippings in the skillet. Season the pork with the garlic powder and ½ teaspoon salt. Return the skillet and drippings to medium-high heat. Add the pork and cook until brown on all sides, 6 to 8 minutes total. Transfer the skillet to oven and cook until a meat thermometer registers 145°F when inserted into the thickest portion, 8 to 10 minutes. Remove the pork from the skillet and let rest 10 minutes before slicing. Meanwhile, whisk together the oil and vinegar in a medium bowl; season with the remaining ¼ teaspoon of salt and the pepper. Add the Brussels sprouts, apple, and parsley and toss to coat. Top the salad with the bacon and serve with the pork.

Nutrition