Ingredients:
* 1.5 lb boneless pork tenderloin
* 6 slices bacon, cut in half
* 1 pound Brussels sprouts, trimmed and halved
* 2 tablespoons olive oil
* 1 tablespoon butter
* 1 shallot, minced
* 1/4 cup dry white wine
* 1/2 cup heavy cream
* 1 tablespoon Dijon mustard
* 1 teaspoon fresh thyme leaves
* Salt and pepper to taste
Instructions:
* Prep the Pork Tenderloin:
* Preheat oven to 425°F (220°C).
* Score the pork tenderloin lengthwise with a sharp knife, making shallow cuts about 1/4 inch apart.
* Season with salt and pepper.
* Wrap each half of the bacon slices around the scored tenderloin, securing with toothpicks.
* Roast the Pork:
* Place the wrapped pork tenderloin on a rack in a roasting pan.
* Roast for 20-25 minutes, or until a meat thermometer inserted into the thickest part reads 145°F (63°C). Remove from the oven and let rest for 10 minutes.
* Prepare the Brussels Sprouts:
* While the pork is roasting, heat the olive oil in a large skillet over medium-high heat.
* Add the Brussels sprouts and cook, stirring occasionally, until browned and slightly softened, about 10 minutes.
* Season with salt and pepper.
* Make the Creamy Mustard Sauce:
* In the same skillet, melt the butter over medium heat. Add the shallot and cook until softened, about 2 minutes.
* Deglaze the pan with the white wine, scraping up any browned bits.
* Stir in the heavy cream, Dijon mustard, and thyme. Bring to a simmer and cook until slightly thickened, about 5 minutes.
* Season with salt and pepper to taste.
* Assemble and Serve:
* Slice the pork tenderloin into medallions.
* Arrange the pork, Brussels sprouts, and sauce on plates.
* Garnish with additional thyme leaves, if desired.
Enjoy!
Tips:
* For a spicier sauce, add a pinch of red pepper flakes or a teaspoon of hot mustard.
* You can also substitute the white wine with chicken or vegetable.
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