Beef / Pork

Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout is for Dinner.

Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout takes 5 minutes to prepare.

Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout takes 25 minutes to cook.

Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout makes 1 servings.

The ingredients for Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout are:

10 ounces brussels sprouts, quartered
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 large pork tenderloin (about 1 1/4 pounds), butterflied
2 tablespoons Dijon mustard
2 tablespoons olive oil
1/4 cup white wine
1/4 cup chicken broth
1/2 cup diced pancetta or bacon
1 small yellow onion, thinly sliced
1/4 cup dried cherries
1 tablespoon chopped sage leaves

Here is how you make Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout:

1. In a medium pot fitted with a steamer, steam brussels sprouts 8 minutes.2. Sprinkle 1/2 teaspoon each salt and black pepper on pork and then spread with mustard. In a 12-inch skillet, warm 1 tablespoon olive oil over medium-high heat; add pork and cook 7 minutes. Turn and cook 6 minutes more; remove from pan and slice. Add wine and chicken broth to pan and stir, scraping up brown bits; set aside and keep warm.3. Warm remaining olive oil in a small saute pan over medium-high heat. Add pancetta or bacon and saute until brown, stirring occasionally, about 3 minutes. Reduce heat to medium and add onion; cook until translucent, 5 minutes. Add cherries, sage, and brussels sprouts; cook 3 minutes more. Season with remaining salt and black pepper.4. On a platter, arrange pork and vegetables; drizzle with sauce. Serve.Serving Size: 4 servingsNumber of Servings: 1Recipe submitted by SparkPeople user GURNXTDOOR04.

The nutritional information for Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 1,795.3

• Total Fat: 88.0 g
• Cholesterol: 473.0 mg
• Sodium: 1,477.0 mg
• Total Carbs: 57.2 g
• Dietary Fiber: 11.0 g
• Protein: 180.7 g