Pork Tenderloin with Pumpkin Seed Crust, Cider Sauce, and Warm Brussels Sprout Sauté

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the pork tenderloin dry with paper towels and season it all over with the salt and black pepper.

2. 2

   Roughly chop the pumpkin seeds and combine them in a bowl with 2 minced garlic cloves, the fresh thyme, and 1 tablespoon olive oil. Brush the tenderloin with Dijon mustard and press the seed mixture onto the surface to create an even crust.

3. 3

   Heat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the tenderloin for 1 to 2 minutes per side until lightly browned without burning the crust.

4. 4

   Transfer the skillet to the oven and cook the tenderloin for 12 to 15 minutes at 220 °C / 425 °F, or until the center is juicy and just cooked through. Remove it and let it rest for 8 minutes on a cutting board.

5. 5

   While the pork roasts, heat another skillet with the remaining tablespoon of olive oil. Add the red onion, the sliced garlic clove, and the Brussels sprouts. Sauté for 4 minutes, add 60 ml (1/4 cup) chicken broth, and cook 4 to 5 minutes more until the sprouts are tender but still slightly firm. Finish with the lemon zest and keep warm.

6. 6

   For the sauce, place the skillet used for the pork over medium heat. Add the shallot and cook for 1 minute. Pour in the apple cider, apple cider vinegar, and the remaining 60 ml (1/4 cup) chicken broth, scraping the bottom to release the browned bits.

7. 7

   Reduce the sauce for 6 to 8 minutes until slightly glossy and lightly thickened. Turn off the heat and whisk in the cold butter until the sauce is shiny.

8. 8

   Slice the pork tenderloin into thick medallions. Serve with the warm Brussels sprout and red onion sauté, and spoon the cider-shallot sauce over the top.