Pork Tenderloin With Shredded Brussels Sprouts Food

PULLED PORK SLIDERS WITH BRUSSELS SPROUTS SLAW

Steps:

• For the Brussels sprouts slaw: Heat a large skillet or saucepan over medium heat and add the vinegar. When it begins to simmer, add the Brussels sprouts. Cook until the sprouts are just soft, about 5 minutes, then remove from the heat.
• In a large bowl, combine the mayonnaise, buttermilk, lemon juice, sugar, mustard, celery salt, 1/4 teaspoon salt and a dash of pepper. Whisk until blended and smooth. Add the Brussels sprouts and toss to coat. Refrigerate at least 4 hours, preferably overnight.
• For the pulled pork sliders: In a medium bowl, whisk together the paprika, smoked paprika, onion powder, garlic powder, cumin, cayenne and 1 teaspoon salt. Massage the mixture into the pork, wrap it tightly in plastic wrap and refrigerate overnight.
• When ready to cook, put the onions in the bottom of a 6-quart slow cooker insert. Unwrap the seasoned pork and put it fat-side up on top of the onions. Pour the barbecue sauce and chicken broth over the pork. Cover and cook 9 to 11 hours on low or 5 to 7 hours on high. The meat is done when you can easily pierce it with a fork and it slips away from the bone.
• Gently transfer the cooked pork to a large baking dish and cover loosely with foil. Pour the cooking liquid from the slow cooker into a gravy separator and allow the fat to rise (or use a large spoon to skim the fat from the cooking liquid). Pour the defatted liquid into a high-sided bowl or saucepan and add the onions from the slow cooker. Using an immersion blender, puree the onions and liquid until you have a smooth, thick sauce. Season the sauce with brown sugar, vinegar, salt and pepper.
• When the meat is cool enough to handle, use 2 forks or your fingers to shred the meat. To use 2 forks, hold 1 in each hand, place the tines back-to-back in the meat and pull in opposite directions, breaking the meat apart as you pull. Discard any bones, visible fat and gristle. Add sauce to your desired level of moistness and toss to combine.
• Arrange the buns on a dry work surface, placing the tops and bottoms side-by-side with the insides facing up. Place about 2 ounces of pork on the bottom half of each bun, top with about 1 tablespoon of the Brussels sprouts slaw and cover with the top of the bun.

CRISPY PORK CHOPS WITH SRIRACHA BRUSSELS SPROUTS

Steps:

• Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Toss the Brussels sprouts and red onion in a large bowl with 1 tablespoon vegetable oil, 1/2 teaspoon salt and a few grinds of pepper. Spread on the hot baking sheet in a single layer and roast, without stirring, until tender and charred in spots, 20 to 25 minutes.
• Meanwhile, whisk the vinegar, honey, Sriracha and a pinch of salt in a large bowl. Set aside.
• Season the pork chops with salt and pepper and brush the mustard on both sides. Toss the panko with 1 tablespoon parsley, a pinch of salt and a few grinds of pepper on a plate. Press both sides of the pork chops in the mixture to evenly coat. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the pork chops and cook until browned and cooked through, 4 to 5 minutes per side. (Reduce the heat to medium if the crust gets too dark.)
• Add the roasted vegetables to the honey-Sriracha sauce and toss to coat. Serve with the pork chops. Sprinkle with the remaining 1 tablespoon parsley.

PRESSURE COOKER PULLED PORK WITH ROASTED BRUSSELS SPROUTS AND CHEESE GRITS

Steps:

• For the pulled pork: Heat an electric pressure cooker on the saute mode. When hot, add the olive oil. Add half of the pork along with 1 tablespoon of the salt, 1 teaspoon of the chili powder, 1/2 teaspoon of the garlic powder and 1/2 teaspoon of the onion powder. Saute until the meat a little browned, about 10 minutes. Set the meat aside on a plate. Add the remaining meat, salt, and chili powder, garlic powder and onion powder and cook until the meat browned, another 10 minutes.
• Add the first half of the meat back to the pressure cooker. Add the garlic and onions and cook, stirring, for 2 minutes. Pour in the chicken stock. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on manual for 40 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, release the rest of the steam using quick release.
• Remove the lid from the pressure cooker. Remove the pork and onions to a baking sheet. Shred the pork with 2 forks, pour the barbecue sauce over the top and toss to coat. Serve.
• If not serving right away, transfer to a 9-by-13-inch disposable aluminum pan, cover with foil and keep warm in the oven at 300 degrees F until ready to serve.
• For the Brussels sprouts: Preheat the oven to 375 degrees F. Trim/clean the Brussels sprouts, then cut them in half. Arrange on 2 baking sheets and toss with the olive oil and some salt and pepper. Roast until brown, about 35 minutes.
• For the cheese grits: Bring the chicken stock to a boil in a saucepan. Slowly stir in the grits. Return to a boil and cook for 3 to 4 minutes. Turn down the heat and stir in the pepper jack, Cheddar, mascarpone, heavy cream and butter. Season with the salt. Cook for another 3 to 4 minutes. Keep warm until ready to serve.
• To serve, spoon some grits onto a plate then top with pork and sprinkle with the Brussels sprouts.

ROASTED PORK LOIN WITH BRUSSELS SPROUTS, SHALLOTS, GARLIC

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.