Roasted Pork Tenderloin with Shaved Brussels Sprouts
Recipe type: entree
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 pork tenderloin
  • 4 garlic cloves, smashed
  • 4-6 branches fresh thyme
  • zest of 1 lemon
  • 2 tablespoons olive oil
  • 1 lb brussels sprouts
  • 3 cups water
  • 2 tablespoons kosher salt
  • 3 tablespoons sugar
  • 2 garlic cloves, roughly chopped
  • pinch red pepper flakes
  • 1 piece of bread or a small roll
  • 2 tablespoons pecorino romano or parmesan cheese, finely grated
  • 1 teaspoon sherry or red wine vinegar
  • 2 teaspoons smoked paprika
  • 1 garlic clove, finely minced
  • ½ teaspoon sriracha hot sauce
  • 1 cup mayonnaise
  1. Trim the pork tenderloin and season lightly with salt and pepper. Place the pork in a zip-top bag and add the garlic, thyme, lemon zest and olive oil. Squeeze the air out of the bag and seal. Roll the bag on the countertop to distribute the marinade and coat the meat. Place in the refrigerator to marinate for up to 24 hours.
  2. Cut the stem end from the brussels sprouts and discard any of the loose leaves. Slice the brussels as thinly as possible with a mandoline or a sharp knife.
  3. In a medium sized bowl whisk together the water, salt and sugar until dissolved. Add the brussels sprouts and press to submerge in the liquid. Leave to marinate 30 minutes or cover and refrigerate overnight.
  4. Preheat the oven to broil and position a rack on the top shelf. Remove the tenderloin from the marinade, wipe off any of the lemon zest, thyme or garlic and pat dry with a paper towel. Season the pork again with lightly salt and pepper. PLace the pork in a roasting pan or cast iron skillet and position directly under the broiler. Close the oven and cook 4 minutes. Roll the pork ⅓ of the way over in the pan and replace under the broiler for 4 minutes more. Turn the pork another ⅓ and cook a final 4 minutes. Remove the pork from the oven and rest on top of the stove 5 minutes.
  5. While the pork rests, drain the brussels sprouts. Place a large saute pan over medium heat, add the olive oil, garlic and chili flake. When the garlic begins to sizzle, add toast the bread in the oil until golden brown on both sides, set aside to cool, then chop into crumbs.
  6. Add the brussels sprouts to the same saute pan and cook 2 minutes, or until just tender.
  7. For the smoked paprika aioli, combine the vinegar, paprika, garlic and hot sauce and set aside 5 minutes before stirring in the mayonnaise.
  8. To plate, spread a spoonful of the mayonnaise on the base of a plate. Slice the pork and place in the center of the plate. Drop a spoonful of the sauteed brussels sprouts on top the pork and finish with the toasted breadcrumbs and grated cheese.
Recipe by The Couple's Kitchen at