A beautiful, flavorful pairing of fresh Brussels Sprouts and Pork Tenderloin. This entrée is dinner party ready

Serves: 4-6. Serving Size 1 cup.
Prep Time 20 minutes; Cook Time: 50 minutes.
Ingredients
12-16oz, Eat Smart Brussels Sprouts, Halved
2, 8-12oz Pork Tenderloins
1 1/2 tbsp Olive Oil
1 tsp Olive Oil
2 tbsp Shallots, Minced
½ cup Port Wine
1/3 cup Balsamic Vinegar
1/2 cup Low Sodium Chicken Stock or Vegetable Stock
½ cup Dried Apricots, Diced
1 tbsp Sage, Fresh and Chopped
Salt and Pepper
Directions
Pre-heat oven to 375ºF.

Use one 12oz bag or half of a 2lb bag of Eat Smart Brussels Sprouts. Cut sprouts in half lengthwise. Wash and drain. Set aside.

Rinse tenderloins under cool water, pat dry with paper towels. Salt and pepper all sides of each tenderloin. In a oven tolerant skillet (12” diam or greater) heat olive oil over medium heat on stove top. Add tenderloins to brown. There will be 3 sides to the tenderloin. Cook on each side for 3-4 minutes. After 2 of the sides have been browned add the Brussels sprouts to the pan surrounding the tenderloin. Try to position the sprouts in the pan cut side down. Cook for the remaining 4 minutes.

Transfer skillet to oven uncovered and cook for approximately 20 minutes or until internal pork temperature is 150-155ºF with a meat thermometer.

Remove pork from the skillet and allow to rest on plate. Cover with aluminum foil.

Return sprouts to oven and cook an additional 10-15 minutes or until tender. Remove sprouts from skillet.

Heat skillet over medium heat. Add olive oil to skillet. Add shallots and cook for 1 minute. Add port wine and balsamic vinegar and cook until reduced by half the volume. Add chicken stock and apricots. Cook for an additional 2-3 minutes. Add sage, salt, and pepper to taste. Transfer sprouts back to skillet. Turn heat off. Slice tenderloins using a bias cut. Serve sauce and sprouts over tenderloin.

Nutritional Information
280 Calories; 7 g Total Fat; 65 mg Cholesterol; 95 mg Sodium; 22 g Carbohydrate; 26g Protein