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Spice Rubbed Pork Tenderloin with Roasted Brussels Sprouts, Jalapeno Pesto and Pomegranate

5.0(8)

by Bobby Flay·published 2016-11-18

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Main Dish

Servings

(4–6)

Total time

—

Calories / serving

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Ingredients (31)

serves

3 tablespoons paprikapaprika
2 tablespoons light brown sugarbrown-sugar
2 teaspoons ground coriandercoriander
2 teaspoons ground cumincumin
2 teaspoons mustard powdermustard-powder
1 teaspoon chili powderchili-powder
Kosher salt and freshly ground black peppersalt-and-pepper
4 tablespoons canola oilcanola-oil
2 pounds pork tenderloin
3 tablespoons pomegranate molassespomegranate-molasses
2 tablespoons red wine vinegarred-wine-vinegar
1 heaping tablespoon Dijon mustardmustard
1 tablespoon honey (or more to taste)honey
Kosher salt and freshly ground black peppersalt-and-pepper
2/3 cup extra-virgin olive oilolive-oil
3 cups fresh cilantro leavescilantro
1/2 cup grated Parmigianoparmesan
1/4 cup pine nutspine-nut
3 jalapenos, blistered and choppedjalapeno
2 cloves garlic, choppedgarlic
Kosher salt and freshly ground black peppersalt-and-pepper
Kosher salt and freshly ground black peppersalt-and-pepper
1 cup extra-virgin olive oilolive-oil
1 1/4 pounds Brussels sprouts, trimmed and halvedbrussels-sprout
2 tablespoons canola oilcanola-oil
Kosher salt and freshly ground black peppersalt-and-pepper
3 tablespoons butterbutter
2 tablespoons pomegranate molassespomegranate-molasses
Toasted hazelnuts, finely chopped, for garnishhazelnut
Pomegranate seeds, for garnishpomegranate
Fresh cilantro leaves, for garnishcilantro

Instructions (9 steps)

01Preheat the oven to 375 degrees F.
02For the pork tenderloin: To a bowl, add the paprika, brown sugar, coriander, cumin, mustard powder, chili powder, 1 tablespoon salt and 2 teaspoons pepper, and stir to combine.
03Heat 2 tablespoons of the canola oil in a cast-iron pan over high heat until the oil begins to shimmer. Sprinkle the tenderloin on both sides with the seasoning mixture. Sprinkle with salt and pepper. Place the pork in the pan and sear on all sides until golden brown, about 8 minutes.
04Transfer the pork to a wire rack set over a baking sheet. Put the pan into the oven and roast the pork to medium (an internal temperature of 130 degrees F), about 10 minutes. Remove from the oven, tent loosely with foil and let rest for 10 minutes before slicing into 1/2-inch-thick medallions.
05For the pomegranate sauce: Whisk together the pomegranate molasses, vinegar, mustard and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified.
06For the pesto: Combine the cilantro, cheese, pine nuts, jalapenoes, garlic, and some salt and pepper in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil and process until emulsified. Scrape into a bowl.
07For the Brussels sprouts: Put the Brussels sprouts on a baking sheet , toss with the canola oil and sprinkle with salt and pepper. Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, 20 to 30 minutes.
08When ready to serve, reheat the brussels sprouts in a saute pan with the butter. Then add the pomegranate molasses.
09Plating: Place 2 pork medallions cut-side up on a plate. Top with some pomegranate sauce across the pork and a dollop of jalapeno pesto on the top of each pork medallion. Add some Brussels sprouts on the side, garnish with hazelnuts, pomegranate seeds and cilantro.

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