Pork and Greens

what a pair: pork medallions & ribbons of brussels sprouts

Second to chicken, pork is one of my favorite meats to cook and eat. It’s so versatile and easy to prepare. Normally, I would serve these juicy pork medallions along with a nice pile of mashed potatoes. But my new affinity for brussels sprouts inspired me to whip up this “hash” using thinly sliced pieces of those tasty little green bulbs. The garlicky sauce from the pork and the (slightly) crunchy texture from the hash worked so well together. You don’t have to make them as a pair, but I really recommend it.

Sautéed Pork Medallions with Brussels Spouts Hash
For the pork:
– 1 lb pork tenderloin
– 1 tablespoon of minced garlic
– ½ cup of dry white wine
– ½ cup of low-sodium chicken stock
– 1 tablespoon of lemon juice
– 1 teaspoon of lemon zest
– 1 ½ teaspoon of chopped fresh sage
– Salt and pepper
– Olive oil

For the brussels sprouts:
– ¼ cup of chopped onion
– 10 oz of brussels sprouts, thinly sliced
– Low-sodium chicken stock or vegetable stock
– Salt and pepper
– Olive oil

Cut the tenderloin into 3/4 inch thick slices and season both sides with salt and pepper. In a large skillet, heat some olive oil over medium-high heat. Add the pork and cook until browned on both sides and the internal temperature reaches 145º. Transfer the pork to a plate and keep warm.

Add a little bit more oil to the skillet, then add the garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds. Stir in the wine and chicken stock. Increase the heat to high and cook, scraping up the browned bits from bottom of the skillet, until liquid is reduced by two thirds, about 5 minutes. Remove the skillet from heat and stir in lemon juice, zest and sage. Pour sauce over medallions and serve.

For the brussels sprouts hash: In a large skillet, heat some olive oil on medium heat. Add the onions and cook until slightly soft, about 3 minutes. Add the sliced brussels sprouts, season with salt and pepper, and cook, stirring frequently, until crisp-tender. Add a splash of chicken stock and cook until liquid mostly evaporates, about 1 minute.

4 Comments on “Pork and Greens”

  1. You and your titles. You and your recipes!

  2. Caroline says:

    I’m so glad we share this obsession with chicken. Go you for featuring a different meat, ha! I love pork as well. Annnd that garlic look delicious on top. Heck, everything looks great. Yum!

    • egg me on says:

      Thanks Caroline! Some people have been telling me it looks SUPER garlicky, but I thought it was perfect. Guess great minds think alike!

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