Careme

Ingredients

• Pork Loin Tenderloin 1 package, about 1 to 1.25 lb $13.99
• Brussels Sprouts 12 oz, trimmed and halved $3.69
• Yellow Potato 1 lb, peeled and cut into chunks $1.49
• Mandarin 2, zested and juiced $2.99
• Organic Yellow Onion 1/2 medium, finely diced $2.69
• Organic Thyme, 0.5 OZ 1 teaspoon leaves $2.49
• Lemon 1/2, for finishing the sprouts $0.89
• Pantry: olive oil 2 tablespoons
• Pantry: butter 2 tablespoons
• Pantry: milk 1/4 cup
• Pantry: Dijon mustard 1 teaspoon
• Pantry: honey 1 tablespoon
• Pantry: kosher salt to taste
• Pantry: black pepper to taste

Instructions

1. Preheat the oven to 425°F. Trim 12 oz Brussels sprouts and halve them. Toss the Brussels sprouts with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, black pepper, and a squeeze of 1/2 lemon. Spread them cut-side down on a sheet pan.
2. Roast the Brussels sprouts at 425°F for 22 to 28 minutes until deeply browned on the cut sides and tender in the center. If needed, stir once near the end for even color.
3. At the same time, peel 1 lb yellow potatoes and cut them into even chunks. Place the potatoes in a saucepan, cover with cold salted water, and bring to a boil. Simmer 15 to 18 minutes until very tender.
4. Pat 1 pork tenderloin dry and season all over with 1 teaspoon kosher salt, black pepper, and 1 teaspoon thyme leaves. Zest and juice 2 mandarins. Finely dice 1/2 medium organic yellow onion.
5. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin for 2 to 3 minutes per side until nicely browned all around.
6. Transfer the skillet with the pork to the oven and roast for 10 to 14 minutes, depending on thickness, until the center reaches 145°F. Move the pork to a cutting board to rest for at least 5 minutes.
7. Return the skillet to medium heat. Add the diced 1/2 yellow onion and cook 1 to 2 minutes until softened. Add the mandarin juice, about 1 teaspoon mandarin zest, 1 tablespoon honey, and 1 teaspoon Dijon mustard. Simmer 2 to 4 minutes until the glaze becomes shiny and lightly syrupy. Swirl in 1 tablespoon butter and season with a pinch of salt and pepper.
8. Drain the cooked potatoes well and return them to the warm pot. Add 1 tablespoon butter and 1/4 cup milk, then mash until smooth and creamy. Season with salt and pepper to taste.
9. Slice the rested pork tenderloin into medallions. Spoon a swoosh of mashed potatoes onto each plate, arrange the pork slices partly over the potatoes, and nap with the mandarin glaze. Pile the roasted Brussels sprouts to the side for color contrast and texture. Finish with a little extra mandarin zest for brightness.