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Title: Gregory's Pork & Charred Brussels Sprouts w/Chile Lime Sa
Categories: Pork, Vegetables, Chilies, Citrus
Yield: 4 Servings

1 1/2 lb Brussels sprouts; trimmed
1 1/4 lb Pork tenderloin; trimmed
1/2 ts Kosher salt; divided
1/2 ts Pepper; divided
5 tb Extra-virgin olive oil;
- divided
1 lb Sweet potatoes; in 3/4" X 4"
- wedges
1 sm Red onion; in 1/2" wedges
1/4 c Honey
1/4 c Lime juice
2 tb Fish sauce
2 cl Garlic; peeled
1 tb Chopped fresh ginger
2 Thai chilies; minced
+=OR=+
1 Serrano chile, minced
3/4 c Rough chopped cilantro;
- divided

Set oven to 450ºF/232ºC.

Separate brussels sprout leaves; thinly slice hearts.
Set aside.

Season pork with 1/4 tsp. each salt and pepper. Brown
in 1 tbsp. oil in a large frying pan over high heat,
turning, 8 to 10 minutes.

Toss sweet potatoes in a roasting pan with onion, 2 tb.
oil, and 1/4 tsp. each salt and pepper. Add pork. Roast
15 to 20 minutes for medium-rare, stirring vegetables
once.

Meanwhile, purée honey, lime juice, fish sauce, garlic,
ginger, and half the chile in a blender. Stir in
remaining chile; set sauce aside.

Heat 1 tbsp. oil in the frying pan over high heat and
lightly char half the brussels sprouts, stirring, 2
minutes. Transfer to a bowl. Repeat for remaining
brussels sprouts. Toss with 1/2 cup cilantro and 1/4
cup sauce.

Slice pork, toss sweet potatoes with remaining cilantro,
and set on a platter with brussels sprouts. Drizzle more
sauce to taste over everything (you may have some left
over).

Chef Gregory Gourdet

RECIPE FROM: http://allrecipes.com

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