Spice Rubbed Pork Tenderloin with Roasted Brussels Sprouts, Jalapeno Pesto and Pomegranate

  • Level: Intermediate
  • Total: 1 hr
  • Active: 1 hr 5 min
  • Yield: 4 to 6 servings
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Ingredients

Pork Tenderloin:

3 tablespoons paprika

2 tablespoons light brown sugar

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons mustard powder

1 teaspoon chili powder

Kosher salt and freshly ground black pepper

4 tablespoons canola oil

2 pounds pork tenderloin

Pomegranate Sauce:

3 tablespoons pomegranate molasses

2 tablespoons red wine vinegar

1 heaping tablespoon Dijon mustard

1 tablespoon honey (or more to taste)

Kosher salt and freshly ground black pepper

2/3 cup extra-virgin olive oil

Jalapeno Pesto:

3 cups fresh cilantro leaves

1/2 cup grated Parmigiano

1/4 cup pine nuts 

3 jalapenos, blistered and chopped

2 cloves garlic, chopped 

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

1 cup extra-virgin olive oil

Roasted Brussels Sprouts:

1 1/4 pounds Brussels sprouts, trimmed and halved

2 tablespoons canola oil

Kosher salt and freshly ground black pepper

3 tablespoons butter

2 tablespoons pomegranate molasses

Toasted hazelnuts, finely chopped, for garnish

Pomegranate seeds, for garnish

Fresh cilantro leaves, for garnish

Directions

  1. Preheat the oven to 375 degrees F.
  2. For the pork tenderloin: To a bowl, add the paprika, brown sugar, coriander, cumin, mustard powder, chili powder, 1 tablespoon salt and 2 teaspoons pepper, and stir to combine.
  3. Heat 2 tablespoons of the canola oil in a cast-iron pan over high heat until the oil begins to shimmer. Sprinkle the tenderloin on both sides with the seasoning mixture. Sprinkle with salt and pepper. Place the pork in the pan and sear on all sides until golden brown, about 8 minutes.
  4. Transfer the pork to a wire rack set over a baking sheet. Put the pan into the oven and roast the pork to medium (an internal temperature of 130 degrees F), about 10 minutes. Remove from the oven, tent loosely with foil and let rest for 10 minutes before slicing into 1/2-inch-thick medallions.
  5. For the pomegranate sauce: Whisk together the pomegranate molasses, vinegar, mustard and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified.
  6. For the pesto: Combine the cilantro, cheese, pine nuts, jalapenoes, garlic, and some salt and pepper in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil and process until emulsified. Scrape into a bowl.
  7. For the Brussels sprouts: Put the Brussels sprouts on a baking sheet , toss with the canola oil and sprinkle with salt and pepper. Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, 20 to 30 minutes.
  8. When ready to serve, reheat the brussels sprouts in a saute pan with the butter. Then add the pomegranate molasses.
  9. Plating: Place 2 pork medallions cut-side up on a plate. Top with some pomegranate sauce across the pork and a dollop of jalapeno pesto on the top of each pork medallion. Add some Brussels sprouts on the side, garnish with hazelnuts, pomegranate seeds and cilantro.

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