ROASTED PORK LOIN WITH BRUSSELS SPROUTS, SHALLOTS, GARLIC
I love this recipe because it elevates a lean cut of pork and makes it rich and tender. Whenever I roast a whole cut of meat, I also love to include "built-in" vegetables. These vegetables end up with a wonderful flavor after cooking in the oven. It is important, however, to make sure the pork roast has enough air circulating around (and underneath it) as it cooks. Use a roasting pan fitted with a grill rack so the meat is slightly elevated as it cooks.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 500 degrees F.
- In a medium bowl, add the Dijon mustard, grainy mustard, the zest and juice from 1 of the lemons, the fresh thyme and the butter. Whisk together and set aside. Heat a large cast iron skillet over high heat and add 2 tablespoons extra-virgin olive oil to the pan. Season the meat on all sides with salt and pepper, to taste, and gingerly put the pork loin in the hot oil. Brown the pork, without moving it around, for 3 minutes. Use a pair of kitchen tongs or 2 large spoons, to gently, but firmly, rotate the pork a 1/4 turn in the oil. Repeat this process turning the pork every 3 to 4 minutes. The most important thing? Be patient. Get the other vegetables together as the meat browns.
- Meanwhile, toss the garlic cloves, Brussels sprouts and shallots in a bowl with the remaining 2 tablespoons of extra-virgin olive oil. Season with salt, to taste, and stir in the chili flakes. Heat a roasting pan over medium-high heat. Arrange the vegetables evenly in the bottom of the roasting pan and cook just until the vegetables begin to caramelize, about 5 minutes.
- When the pork is browned on all sides, remove it from the skillet and put it on a rack in the roasting pan, flesh side up, fatty side down.
- In the same cast iron pan that was used to brown the pork, discard some of the leftover fat, leaving about 1 to 2 tablespoons in the pan. Add the diced bread and toast over low heat. Remove to a paper towel lined plate and set aside until service.
- Take care to disperse the vegetables so the heat in the oven can circulate around and under the pork as it cooks. Pour the mustard mixture over the pork. Turn the oven temperature down to 350 degrees F and put the roasting pan in the center of the oven and roast for 30 minutes. Test the temperature in the center of the loin. You are looking for an "ideal" internal temperature of 90 degrees F on an instant-read thermometer. Roast for 10 to 15 additional minutes and test again. You are looking for an ideal temperature of 125 degrees F. Remove the pork from the pan and allow it to "rest" for 10 minutes.
- Put the roasting pan on top of the stove, over low heat, and add the vinegar and the juice and zest from the remaining lemon. Stir to blend with the vegetables. Taste for seasoning.
- Arrange the pork in the center of a platter (sliced or whole) and spoon the vegetables and any cooking liquid over the top. Garnish with croutons and serve.
SAUTéED BRUSSELS SPROUTS WITH BACON & ONIONS
Fresh herbs, onion and sautéed bacon flavor this easy Brussels sprouts recipe. This savory dish is delicious in the fall and winter months, when Brussels sprouts are in season. If you can find them still attached to the stalk, don't be intimidated--buy them, as they're likely more fresh. Recipe adapted from The Art of Simple Food by Alice Waters.
Provided by EatingWell Test Kitchen
Categories Healthy Brussels Sprouts Side Dish Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain.
- Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all but about 1 tablespoon bacon fat from the pan.
- Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until soft but not browned, reducing the heat if necessary, about 4 minutes. Stir in thyme (or savory) sprigs, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Remove the herb sprigs. Add the bacon, thyme (or savory) leaves and lemon juice, if using, and toss.
Nutrition Facts : Calories 77.1 calories, Carbohydrate 10.3 g, Cholesterol 2.8 mg, Fat 3.1 g, Fiber 3.5 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 302.6 mg, Sugar 2.8 g
CRISPY ROASTED BRUSSELS SPROUTS AND SHALLOTS
Slivered brussels sprouts and shallots caramelize, getting crisp and golden if you roast them at high heat. A dash of Worcestershire and a drizzle of lemon juice add just enough tang and acidity to round them out, without obscuring their natural sweetness. If you're not cooking for a crowd, feel free to halve the recipe and use one baking sheet. Serve these as a simple side dish to roast meats or fish, or use it to top a grain bowl, adding a fried or jammy egg for protein.
Provided by Melissa Clark
Categories vegetables, side dish
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. In a medium bowl, toss together brussels sprouts, shallots, olive oil and salt. Evenly divide brussels sprouts mixture between two rimmed 13-by-18-inch baking sheets, spreading everything into one layer. Top with thyme sprigs.
- Roast, stirring once, until brussels sprouts and shallots are tender, golden and lightly charred in spots, 20 to 25 minutes.
- Meanwhile, in a small bowl, mix together garlic, Worcestershire and lemon juice.
- As soon as brussels sprouts emerge from oven, immediately drizzle with Worcestershire dressing, tossing to combine. Taste and add more salt, lemon juice, or Worcestershire if needed. Top with grated Parmesan if you like and serve immediately.
BRUSSELS SPROUT HASH WITH CARAMELIZED SHALLOTS
Provided by Molly Stevens
Categories Vegetable Side Sauté Thanksgiving Vegetarian Low Cal High Fiber Fall Brussels Sprout Shallot Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.
- Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.
BRUSSELS SPROUTS WITH BACON
Rachael Ray pairs Brussels sprouts with bacon in this simple but tasty recipe from 30 Minute Meals on Food Network.
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels sprouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.
BRUSSELS SPROUTS WITH SHALLOTS AND SALT PORK
Provided by Victoria Granof
Categories Pork Side Sauté Thanksgiving High Fiber Fall Winter Low Cholesterol Brussels Sprout Shallot Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 to 10 servings
Number Of Ingredients 5
Steps:
- Blanch salt pork in a large saucepan of boiling water for 1 minute. Using a slotted spoon, transfer salt pork to a paper towel- lined plate to drain. Set aside. DO AHEAD: Salt pork can be blanched 1 day ahead. Cover and chill.
- Cook salt pork in a large heavy skillet over medium heat, stirring occasionally, until about 3/4 cup fat is rendered, 10-12 minutes. Carefully strain drippings into a small bowl; return 2 tablespoons drippings and pork to pan.
- Increase heat to medium-high and cook, stirring occasionally, until salt pork is browned and crisp, 5-6 minutes. Transfer to paper towels to drain.
- Reduce heat to medium. Add 2 tablespoons drippings to skillet; add shallots, cut sides down. Cook, turning once or twice, until tender and browned, 10-12 minutes. Season with salt and pepper. Transfer shallots to a serving platter.
- Increase heat to medium-high. Add 2 tablespoons more salt pork drippings to skillet. Working in 2 batches and adding 2 more tablespoons drippings between batches, cook brussels sprouts, turning occasionally, until tender and browned. Transfer brussels sprouts to platter with shallots. DO AHEAD: Shallots and brussels sprouts can be made 1 hour ahead. Let stand at room temperature. Rewarm shallots and brussels sprouts together in same skillet over medium heat before continuing.
- Drizzle shallots and brussels sprouts with 1 tablespoon pickle juice. Season to taste with salt and pepper and 1 tablespoon more pickle juice, if desired. Scatter salt pork over.
BUTTER-FRIED SPROUTS WITH CRISPY SHALLOTS & ALMONDS
Serve up a feast on Christmas Day and add these buttery sprouts with crispy shallots and almonds to your festive dinner table
Provided by Tom Kerridge
Categories Side dish
Time 40m
Yield Serves 6-8
Number Of Ingredients 6
Steps:
- Heat the oil in a frying pan over a low heat. Fry the shallots, stirring for 10 mins until golden and brown at the edges. Add the garlic and almonds. Fry for 5 mins more until the garlic is golden. Tip into a bowl.
- Melt the butter, and stir-fry the sprouts for 10 mins until softened and starting to brown, adding a splash of water if they start to catch. Season. Toss with half the shallot and almond mix, tip into a dish, then scatter over the other half.
Nutrition Facts : Calories 180 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
SPROUTS WITH STICKY SHALLOTS
Spruce up the humble sprout by serving al denté with sweet onions and crunchy nuts
Provided by Good Food team
Categories Buffet, Side dish
Time 35m
Number Of Ingredients 8
Steps:
- Heat the oil in a large frying pan and sizzle the shallots for 5 mins until starting to colour. Sprinkle over the sugar, stir well, then add the raisins and vinegar. Simmer for 5 mins to make a sticky mix, then set aside.
- Bring a large pan of salted water to the boil, then tip in the sprouts. Cook for 5 mins, then drain well, add to the shallot pan and toss everything together. Serve scattered with flaked almonds and a sprinkling of paprika, if you like.
Nutrition Facts : Calories 140 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.04 milligram of sodium
RACHAEL RAY'S BRUSSELS SPROUTS WITH BACON AND SHALLOTS
Saw Rachael Ray for 30 Minute Meals make these. I thought it would be something different for Christmas Eve dinner, since my DH loves them and I always refuse to make them. Not these...they are DELICIOUS! Even my two year old son loves them!
Provided by Cristin
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brown bacon.
- When crisp, remove bacon from pan and drain fat.
- Add the olive oil and shallots and saute 1-2 minutes.
- When shallots are tender, add brussels sprouts and cook for 2-3 minutes on medium high heat until they are soft.
- Add broth and bring to a boil.
- Cover pan and turn heat down to medium low.
- Cook for 10 minutes or until tender.
- Top with bacon and serve.
Nutrition Facts : Calories 135.6, Fat 7.3, SaturatedFat 1.6, Cholesterol 4.1, Sodium 273.7, Carbohydrate 14, Fiber 4.4, Sugar 3.1, Protein 6.5
BRUSSELS SPROUTS CHIFFONADE WITH BACON, GARLIC AND SHALLOTS
Chiffonade means shredding green leaves finely - and it's a great, and unusual way, of cooking sprouts. Try it this Christmas!
Provided by English_Rose
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the trimmed Brussel sprouts into fine shreds (the chiffonade!).
- Heat the olive oil and melt the butter into it.
- Add the shallots, garlic and bacon.
- Cook for 3-4 mins until the shallot is softened.
- Add the chiffonade of sprouts and stir for 5-10 mins until cooked through.
BRUSSELS SPROUTS AND WALNUTS WITH FENNEL AND SHALLOTS
Make and share this Brussels Sprouts and Walnuts With Fennel and Shallots recipe from Food.com.
Provided by Outta Here
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 350°F.
- Toast the walnuts in oven for 10 minutes. Cool.
- Bring a pan of lightly salted water to the boil, add the sprouts and cook about 8-10 minutes, until just tender. Drain and rinse with cold water to stop the cooking.
- Bring another pan of water to the boil. Add the shallots or pearl onions and cook 2 minutes. Drain and rinse with cold water. Slip the skins off and remove the stem ends.
- Heat 1 tablespoon butter in a large, heavy skillet. Put the shallots or onions into the pan, sprinkle with the sugar, salt and pepper. Cover and cook over medium-low heat 7 minutes, stirring occasionally. Add the fennel and continue cooking 5 minutes.
- Combine the walnuts with the broth in a small pan and bring to a boil. Continue boiling until the mixture is syrupy.
- Add to the shallots (or onions) and fennel along with the sprouts and remaining tablespoon butter. Stir over medium-low heat until the sprouts are heated through.
Nutrition Facts : Calories 190.6, Fat 12.9, SaturatedFat 2.8, Cholesterol 7.8, Sodium 83.2, Carbohydrate 17.3, Fiber 3.4, Sugar 3.1, Protein 5.2
BRUSSELS SPROUTS WITH SHALLOTS
Categories Vegetable Sauté Vegetarian Quick & Easy High Fiber Low/No Sugar Wheat/Gluten-Free Winter Gourmet
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a skillet sauté the shallots in the oil over moderately high heat for 1 to 2 minutes, or until they are softened, and stir in the Brussels sprouts and the water. Cook the mixture, stirring occasionally, for 6 to 8 minutes, or until the sprouts are tender, and stir in the vinegar and salt and pepper to taste.
BRUSSELS SPROUTS WITH SHALLOTS AND ZUCCHINI
Make and share this Brussels Sprouts With Shallots and Zucchini recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Wash the brussel sprouts and remove any loose leaves. Trip the stem ends if needed and if leaving them whole, make a small cross-cut in the stem. If you have rather large sprouts, cut them in halves or quarters.
- Slice the shallot very thin. Cut the zucchini into slices.
- Heat the pan with the olive oil and shallots, and sauté over a medium-low heat until the shallots are wilted. Turn up the heat and toss in the sprouts.
- Cook for a couple of minutes then add the zucchini.
- Sauté until the sprouts are a very bright green and tender-crunchy, and the zucchini is just a bit limp. Maximum cooking time should be around 10 minutes - any more and you'll bring out that bitter cabbage-iness of the sprouts.
BRUSSELS SPROUTS WITH SHALLOTS AND MUSTARD SEEDS
Categories Vegetable Side Sauté Winter Brussels Sprout Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Stir mustard seeds in small dry skillet over medium-low heat until seeds are lightly toasted and begin to pop, about 3 minutes. Remove from heat. Cool.
- Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Place in bowl of ice water to cool. Drain and cut in half. (Mustard seeds and brussels sprouts can be made 1 day ahead. Store mustard seeds at room temperature. Wrap brussels sprouts in paper towels; cover and chill.)
- Melt butter in large nonstick skillet over medium-high heat. Add shallots and sauté until tender and golden, about 4 minutes. Add brussels sprouts and sauté until just tender and heated through, about 8 minutes. Add lemon juice, mustard, and mustard seeds; toss to blend. Season with salt and pepper and serve.
BRUSSELS SPROUTS WITH SHALLOTS AND MUSTARD
Make and share this Brussels Sprouts with Shallots and Mustard recipe from Food.com.
Provided by CountryLady
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Whisk oil, vinegar & mustard together.
- Toss with vegetables & season to taste.
- Place on baking sheets in a single layer; bake in a preheated 425F oven for 20- 25 minutes or until tender & browned.
- Melt butter in a large skillet & stir in veggies.
- Add stock& bring to a boil; reduce until stock thickens & sprouts glisten.
- Sprinkle with dill.
Nutrition Facts : Calories 157.9, Fat 11.7, SaturatedFat 3.8, Cholesterol 11.4, Sodium 86.7, Carbohydrate 12.2, Fiber 3, Sugar 2.6, Protein 3.5
BRUSSELS SPROUTS GRATIN WITH CARAMELIZED SHALLOTS WS
From Williams Sonoma. My step-daughter asked me to make this to convince her DH that Brussels sprouts were worth eating. W-S is no longer carrying the 8-oz. jars of Caramelized Brussels Sprouts, but Ina Garten's recipe seems to match the jar's ingredients listing; 1 pound of shallots will yield just over 1 cup of caramelized shallots. DH thought the red wine vinegar made these shallots "pickle-y", so I will try balsamic vinegar next time. The shallots may be prepared up to 2 days in advance and refrigerated. Given the unpredictability of Brussels sprouts off-season, I'm betting on Green Giant Steamable Brussels Sprouts, thawed: I have to SELL these sprouts to a non-believer! We thought this recipe had too many things going on and nothing stood out; the Brussels sprouts could have been broccoli (except broccoli would have disintegrated totally in this treatment)
Provided by KateL
Categories Vegetable
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- INA'S CARAMELIZED SHALLOTS (~1 CUP):.
- Preheat oven to 400 degrees F.
- In a 12-inch ovenproof skillet, melt the butter over medium heat.
- Add the shallots and sugar, tossing to coat.
- Cook over medium heat for about 10 minutes, stirring occasionally until the shallots start to brown.
- Add the vinegar, salt and pepper. Toss well.
- Place the skillet in the preheated oven and roast for 15-30 minutes, depending on the size of the shallots, until they are tender. (It pays to make the shallots the same size so they all finish at the same time.).
- If making ahead, refrigerate shallots up to 2 days before making the rest of the recipe. Allow to come to room temperature before adding to the Brussels sprouts.
- TOPPING:.
- In a bowl, stir together the bread crumbs, butter, lemon zest, salt, pepper and parsley.
- Set aside until Step 19.
- GRATIN:.
- Preheat oven to 375 degrees F.
- Grease a 12-inch ovenproof nonstick fry pan with the butter. Bring caramelized shallots to room temperature.
- Bring a large pot of water to a boil over high heat. Add the Brussels sprouts and cook until tender, 5-7 minutes. Drain, then transfer to a bowl of ice water. Drain and pat dry with paper towels.
- In a bowl, stir together the flour, Gruyere, Parmigiano-Reggiano, lemon zest, 2 teaspoons Kosher salt, and the pepper.
- Into the flour-cheese bowl, stir in the cream, then the Brussels sprouts and caramelized shallots.
- Transfer the mixture to the prepared fry pan and smooth the top.
- Sprinkle the bread crumb topping mixture evenly on top.
- Bake until the bread crumbs are golden brown, about 35 minutes.
- Let the gratin rest for 15 minutes before serving.
BRUSSELS SPROUTS WITH SHALLOTS AND MUSTARD SEED
Living in the Fraser Valley, we are very fortunate to have good friends who are growers. We will receive 12 (or more) stalks of brussel sprouts come every November....so I am always looking for new ways to serve them up. These friends, suprisingly, do not like sprouts....but they have raved to other friends that they loved the way these were made up
Provided by Abby Girl
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Stir mustard seed in a small skillet over medium low heat until seeds are lightly toasted and beginning to pop, about 3 minutes. Remove from heat and cool.
- Cook brussels sprouts in large pot of boiling water until crisp tender, about 5 minutes. Drain. Place in bowl of ice water to cool. Drain. (mustard seeds and brussel sprouts can be made 1 day ahead. Store mustard seeds at room temperature. Wrap brussels sprouts in paper towels; cover and chill).
- Melt butter in large skillet over medium high heat. Add shallots and saute until tender and golden, about 4 minutes. Add brussels sprouts and saute until just tender and heated through, about 8 minutes. Add lemon juice, mustard and mustard seeds; toss to blend. Season with salt and pepper.
- Note: I will make the whole dish ahead of time and chilled. Heat for about 1/2 hour at 350 or until heated through. If you are fortunate to get sprouts on a stalk, they will last 4 - 6 weeks in a dry, cool place. I have placed mine outside on the deck and they have lasted through snow storms!
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- Spread brussels sprouts on a large, rimmed baking sheet. Sprinkle with bacon. Roast for 10 minutes until bacon fat starts to render. Pull the pan out and toss brussels sprouts in bacon fat. Sprinkle with the salt. If not enough fat has rendered, add 1 teaspoon olive oil.
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- In a large pot of boiling salted water, cook the brussels sprouts until crisp-tender, about 5 minutes. Drain and pat dry. Cut the brussels sprouts in half lengthwise.
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- In a small bowl, whisk the crème fraîche with the finely grated lemon zest, fresh lemon juice, snipped chives and 1 tablespoon of the olive oil. Season the lemon-chive crème fraîche with salt and pepper.
- In a medium skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Generously season the scallops with salt and pepper and add them to the skillet. Cook the scallops over moderately high heat, turning once, until they are golden and just cooked through, about 5 minutes. Transfer the scallops to a plate; tent with aluminum foil to keep warm.
- Meanwhile, in another medium skillet, cook the pancetta over moderately high heat, turning once, until browned and crisp, about 4 minutes. Add the brussels sprouts and shallot and cook, stirring, until the brussels sprouts are softened but still bright green, about 2 minutes. Off the heat, stir in the butter and garlic and season with salt and pepper; transfer to plates and top with the scallops. Serve with the lemon-chive crème fraîche.
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- Line a plate with a double layer of paper towels. Heat ½ cup oil in a skillet over medium heat. When it’s hot enough to sizzle a shallot ring, add all the shallots. Cook, stirring occasionally, until they are all golden brown, about 10 minutes. Regulate the heat so they fry slowly and don’t burn. Use a slotted spoon to transfer them to the prepared plate to drain. Sprinkle with a pinch of salt.
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