I mentioned in my last recipe post that aside from an occasional grilled steak, I keep things pretty light in the summer when it comes to food. As temperatures continue to cool down, I’m starting to long for something a little more substantial. This is the perfect dish for transitioning into fall. The bacon roasted brussels sprouts along with the parmesan mashed potatoes are a good introduction to more hearty vegetables, typical of fall, while the citrus marinade of the pork allows hints of summer to linger in our palate. I’ve tried a few pork tenderloin recipes before and this one is, by far, my family’s favorite. This brussels sprouts recipe is an old time favorite and pretty much the only way my kids will eat them. I added the parmesan mashed potatoes, as always, to appease my girls.

Lime Chipotle Marinated Pork Tenderloin

Ingredients

1 whole pork tenderloin, approximately 1 pound
1 lime, zest finely grated
1/2 cup freshly squeezed lime juice
1/4 cup honey
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1 chipotle chile pepper in adobo sauce
1 teaspoon vegetable oil
1 tablespoon chopped fresh cilantro leaves

Directions

1) Trim the pork tenderloin of any excess fat and silver skin.

2) Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine.

3) Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and
move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.

4) Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.

5) Heat the grate to medium-high heat for 2 to 3 minutes. Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 2-3 minutes, until the tenderloin reaches an internal temperature of 140°F.

6) Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes.

7) Remove to a cutting board and slice. Garnish with cilantro and serve.

Serves 4.

Note: Original recipe found here. You may also roast the tenderloin in the oven. Preheat oven to 400 degrees. Sear the tenderloin on all sides on medium-high heat. Place on a rimmed baking sheet and roast for about 15 minutes or until internal temperature reaches 140-145°F.

Roasted Brussels Sprouts with Bacon

Ingredients

1 1/2 pounds Brussels sprouts, trimmed and cut in half
4 ounces bacon, 1/4-inch-diced
1/4 cup olive oil
Kosher salt and freshly ground black pepper

Directions

1) Preheat the oven to 400 degrees.

2) Place the Brussels sprouts on a sheet pan.

3) Add the bacon, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer.

4) Roast the Brussels sprouts for 20 to 25 minutes, until they’re tender and nicely browned and the bacon is cooked.

5) Toss once during roasting. Serve hot.

Serves 6.

Note: Sometimes I drizzle with a tablespoon of balsamic vinegar and toss one more time before serving.

The Parmesan Mashed Potatoes Recipe

Ingredients

2 lbs Yukon gold potatoes (about 5 cups), diced unpeeled
1/2 cup low-fat buttermilk
1/2 cup skim milk
1 tablespoon unsalted butter
4 tablespoons grated Parmesan
Salt

Directions

1) Place potatoes in a large saucepan and cover with water. Add a handful of salt and stir. Bring to a boil, reduce heat and cook until tender, about 10 minutes.

2) While potatoes are cooking place buttermilk and milk into a small saucepan and cook over a very low heat until just warm. Be careful not to boil or milk will curdle.

3) Drain the potatoes, add butter and mashed the potatoes until better melts and then add the warmed milk. Continue to mash together to desired consistency. Stir in cheese. Add more salt to taste.

Serves 8.

 

 

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