Rosemary Apple Pork Tenderloin with Rustic Parsnip Mash and Warm Brussels Sprout Salad

Instructions

1. 1

   1. Season the pork tenderloin medallions with 4 g (3/4 tsp) salt, black pepper, and half of the chopped fresh rosemary.

2. 2

   2. Place the parsnips and potatoes in a pot with cold water and a pinch of salt. Bring to a boil and cook for 15-18 minutes, until very tender.

3. 3

   3. Meanwhile, heat a large skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Sear the pork for 2-3 minutes per side until well caramelized and it reaches an internal temperature of 145°F and 63°C. Transfer to a plate and let it rest.

4. 4

   4. In the same skillet, reduce to medium heat and add the shallot, apple, and 10 g (about 2 tsp) butter. Cook for 4 minutes, stirring, until the shallot softens and the apple begins to break down.

5. 5

   5. Stir in the remaining rosemary, chicken broth, and apple cider vinegar. Scrape up the browned bits and cook for 4-5 minutes until the sauce reduces slightly. Return the pork to the skillet for 1 minute to coat with the sauce.

6. 6

   6. Drain the parsnips and potatoes. Mash with the warm milk, 10 g butter, 2 g (about 1/4 tsp) salt, keeping it slightly rustic in texture. Keep warm.

7. 7

   7. In another skillet, heat the remaining 15 ml (1 tbsp) olive oil over medium-high heat. Add the Brussels sprouts and red onion. Sauté for 6-8 minutes until browned at the edges and tender.

8. 8

   8. Add the pumpkin seeds, lemon juice, and the remaining 2 g (about 1/4 tsp) salt to the Brussels sprouts. Toss for 1 more minute.

9. 9

   9. Serve a bed of rustic parsnip-potato mash, arrange the pork medallions with the apple-rosemary sauce on top or alongside, and finish with the warm Brussels sprout salad.

10. 10

    10. If you prefer to finish the pork in the oven, transfer it to an oven-safe dish in a preheated oven at 400°F and 200°C for 4-6 minutes after searing, until it reaches 145°F and 63°C in the center.