MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gregory's Pork & Charred Brussels Sprouts w/Chile Lime Sauce
 Categories: Pork, Vegetables, Chilies, Citrus
      Yield: 4 Servings
 
  1 1/2 lb Brussels sprouts; trimmed
  1 1/4 lb Pork tenderloin; trimmed
    1/2 ts Kosher salt; divided
    1/2 ts Pepper; divided
      5 tb Extra-virgin olive oil;
           - divided
      1 lb Sweet potatoes; in 3/4" X 4"
           - wedges
      1 sm Red onion; in 1/2" wedges
    1/4 c  Honey
    1/4 c  Lime juice
      2 tb Fish sauce
      2 cl Garlic; peeled
      1 tb Chopped fresh ginger
      2    Thai chilies; minced
           +=OR=+
      1    Serrano chile, minced
    3/4 c  Rough chopped cilantro;
           - divided
 
  Set oven @ 450ºF/232ºC.
  
  Separate brussels sprout leaves; thinly slice hearts.
  Set aside.
  
  Season pork with 1/4 tsp. each salt and pepper. Brown
  in 1 tbsp. oil in a large frying pan over high heat,
  turning, 8 to 10 minutes.
  
  Toss sweet potatoes in a roasting pan with onion, 2 tb.
  oil, and 1/4 tsp. each salt and pepper. Add pork. Roast
  15 to 20 minutes for medium-rare, stirring vegetables
  once.
  
  Meanwhile, purée honey, lime juice, fish sauce, garlic,
  ginger, and half the chile in a blender. Stir in
  remaining chile; set sauce aside.
  
  Heat 1 tbsp. oil in the frying pan over high heat and
  lightly char half the brussels sprouts, stirring, 2
  minutes. Transfer to a bowl. Repeat for remaining
  brussels sprouts. Toss with 1/2 cup cilantro and 1/4
  cup sauce.
  
  Slice pork, toss sweet potatoes with remaining cilantro,
  and set on a platter with brussels sprouts. Drizzle more
  sauce to taste over everything (you may have some left
  over).
  
  Chef Gregory Gourdet
  
  RECIPE FROM: http://allrecipes.com
  
  Uncle Dirty Dave's Archives
 
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