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Miso and Citrus-Glazed Pork Tenderloin with Roasted Brussels Sprouts and Apples

Miso and Citrus-Glazed Pork Tenderloin with Roasted Brussels Sprouts and Apples
Prep Time
15 min
Cook Time
1h

Here, you’ll find the intensity of the miso is balanced by bright, tart citrus and sweet honey, making it a perfect glaze for the pork tenderloin. Recipe by Dan Clapson using a mystery ingredient – miso paste – from a Chopped Canada challenge.

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ingredients

¼
cup orange juice
1
Tbsp red miso paste
1 ½
Tbsp liquid honey
1
Tbsp hot mustard
1
Tbsp lemon juice
2
clove garlic, minced
2
tsp chili flakes
1
tsp ground black pepper
1
pork tenderloin, approx. 2 lbs
1
Spartan apple, cored, halved and thinly sliced
3
cup Brussels sprouts, trimmed and sliced ¼-inch lengthwise or quartered
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directions

Step 1

Preheat oven to 375ºF.

Step 2

Place first eight ingredients into a small pan and bring to a simmer on medium-high heat.

Step 3

Reduce to low heat and let cook for 15 minutes, stirring occasionally.

Step 4

Remove from heat and let cook for 5 minutes. The glaze should thicken noticeably.

Step 5

Place sliced apples and sprouts into a large, prepared baking dish.

Step 6

Heat a large pan on high heat and sear tenderloin on all sides and then place into baking dish.

Step 7

Spoon glaze generously over pork, reserving about 2 tablespoons.

Step 8

Place into oven and let bake, uncovered for 25 minutes.

Step 9

Remove from oven and spoon remaining glaze on top.

Step 10

Turn oven to high broil, return the tenderloin to the oven and let cook until the glaze begins to caramelize, about 6-8 minutes.

Step 11

Remove from oven, transfer to a cutting board, tent with tin foil and let rest for at least 5 minutes.

Step 12

Transfer roasted apples and brussels sprouts to a serving dish and cover to keep warm.

Step 13

Optional step: place remaining drippings in the baking dish into the small pan used to make the glaze and cook on medium-high heat until reduced by about one half. This can be used to sauce the plate when serving.

Step 14

Slice tenderloin to desired thickness and serve with a side of apples and brussels sprouts and top with sauce.

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