Sunday, March 2, 2008

Savory Grilled Pork Tenderloin with Brussel Sprouts For One

I cut this recipe in half and grilled it instead of baking it.

the mug in the back has a plastic zip bag inside of it. This is how I like to do all of my marinades. I was excited for this because I love horseradish.

I decided to use some of this specialty mustard I got on clearance.

Butter, the real stuff, not the plastic stuff.

the mug holds the bag nicely in place while you fill it with your marinade ingredients.

Save some of the marinade to baste while you are baking or grilling.

Get your pork in the bag with the marinade and put it in the fridge.

After the pork has been marinating fire up your oven or grill and grab some garlic.

Give it a rough chop.

I got some frozen brussel sprouts and cut them in half.

Get the reserved marinade and get your pork on the grill.

Once you have one side nice and cooked, brush it with the marinade. I cooked my tenderloin for about 10 minutes.

while your pork is cooking get some olive oil heating in a pan.

cook the garlic until it is just starting to brown

Add your sprouts and let them get nice and cooked with the garlic.

I seasoned mine with some shallot salt and shallot pepper. Both available from Penzeys Spices.

Get your pork off of the grill.

Let it rest for a few minutes while you plate up the sprouts.

This was so good. The pork was cooked perfectly. Don't be afraid to leave it a little pink in the middle, there is no need to cook pork until it is a piece of shoe leather.

Have a great week!


  1. I will not, will not, will not eat brussel sprouts. Yuck

  2. Pappy loves brussel sprouts. Beaver horseradish is made in our neck of the woods. I found a Penzey spice store in Portland. I am hoping to visit it next time I go to the "big city."

  3. That pork looks freaking fantastic. I have to try it -- but I suppose I need a grill first!