with roasted Brussels sprouts and smoky tomato cream
$9.95 per serving
Prep & Cook Time:40-50 min.
Cook Within:6 days
Spice Level:Not Spicy
A note about serious food allergies
This pork tenderloin is harboring a secret, and a delicious one at that. But when roasted sweet red peppers commingle with mozzarella cheese, the secret is bound to get out. Let us show you how easy it is to butterfly and tie your own pork tenderloin for a meal that's bound (with butcher's twine, no less) to impress any diner.
Peel and mince shallot. Stem and coarsely chop parsley. Trim and halve Brussels sprouts (quarter if larger than a ping-pong ball). Finely chop roasted red pepper. Cut butcher’s twine into four 10” lengths. Rinse tenderloin and pat dry.
Butterfly the Tenderloin
Lay tenderloin on a cutting board and use your free hand to steady the meat. Hold a knife blade parallel to the board in your other hand and carefully make a lengthwise cut through the center of the meat. Stop short of opposite edge so pork remains in one piece. Open tenderloin as you would a book and cover with plastic wrap. With a meat mallet or small pan, pound pork to an even ⅓" thickness. Season both sides with a pinch of salt and pepper.
Stuff, Tie, and Sear Pork
Heat a medium pan over medium heat. Place cheese, parsley (reserving a bit for garnish), 2 Tbsp. shallots, and peppers on pork, leaving a ½” border around edges. With long edge facing you, roll pork forwards and enclose stuffing. Tie pork shut, spacing four knots of twine across the length of the tenderloin. Add 2 tsp. olive oil to pan and sear pork until golden brown, about 8-10 minutes (tenderloin will finish in the oven).
Roast the Tenderloin and Brussels sprouts
Transfer tenderloin to one side of prepared baking sheet and wipe pan clean. Add Brussels sprouts to other side and toss with 1 tsp. olive oil and a pinch of salt and pepper. Roast for 15-18 minutes, or until meat has reached a minimum internal temperature of 145 degrees and Brussels have caramelized. Remove from oven and let rest for 5 minutes.
Make the Sauce
While pork and Brussels roast, heat 1 tsp. of olive oil in same pan used for pork over medium heat. Add remaining shallots, smoked paprika, evaporated milk, and tomato sauce and cook until slightly thickened, about 3-4 minutes. Add butter and stir to incorporate. Remove from heat and season to taste with salt and pepper.
Plate the Dish
Remove twine from pork and slice into ½” rounds. Spoon sauce on plate, place Brussels next to sauce, and arrange sliced pork over sauce. Garnish with remaining parsley.