Porky Tenderloin and Porky Brussels Sprouts

In case you don’t have your Christmas dinner planned… I have ya covered. This super simple and delicious dish is fancy enough for guests and easy enough that you don’t have to spend your whole holiday in the kitchen. Plus there is lots and lots of piggy in it.

Merry Oinksmas!

Nothing accents pork like bacon!

Porky Tenderloin and Porky Brussels Sprouts
makes 6 servings

for the Brussels
1 lb Brussels sprouts, trimmed
6 slices bacon, cooked and crumbled
½ cup dried cranberries
1 large orange, cut into slices, divided
¼ tsp Pantry Provisions Swine Salt*
2 tbsp olive oil

for the Porkels
1 pork tenderloin (about 1 ½ lbs)
1 ½ tsp Pantry Provisions Swine Salt
½ tsp fresh rosemary, chopped
olive oil
additional orange slices and rosemary sprigs for garnish (if desired)

Preheat oven to 450°F.

In a Dutch oven, toss Brussels sprouts, bacon, cranberries, Swine Salt and 2 tbsp olive oil together. Lie orange slices of ½ the orange on top. Cover with lid and place in oven for 20 minutes.

Meanwhile, prepare tenderloin. Trim off excess fat. In a small prep bowl, combine Swine Salt and fresh rosemary. Sprinkle half mixture over tenderloin and rub into the meat a bit. Flip over and repeat.

Remove Brussels from oven after 20 minutes. Remove lid and using a spoon, push Brussels sprouts to one side. Place the pork tenderloin on the other side. Drizzle with olive oil. Return it to the oven without the lid.

After 15 minutes, remove the Dutch oven again. Reduce the oven temperature to 400°. Flip the pork, drizzle with a little more olive oil and return to the oven for another 15 minutes.

Have a meat thermometer handy. Internal temp of the pork should be 145°F. (Cook a bit longer if need be, but keep an eye on it so you don’t overcook it and dry it out.)

Remove to a cutting board. Let rest for ten minutes before cutting. Serve atop Brussels sprouts, squeeze a bit of orange juice from leftover slices. Garnish with rosemary and orange slices.

*Swine Salt is a blend of sea salt, red chili peppers and fennel seeds