A beautiful pork tenderloin and brussel sprouts with smoky fall flavors.
Ingredients: Serves Two
14oz Pork Tenderloin 8oz Brussel Sprouts 1/2oz Crushed Smoked Almonds 2 tbsp Olive Oil 4 tbsp Apple Cider Vinegar 2 tbsp Barbecue Seasoning 1 tbsp Grass-Fed Butter 1 tbsp Dijon Mustard 1 tbsp Monkfruit Sweetener
Coat pork tenderloin in 1 tbsp of olive oil and season generously with salt and pepper. In a non-stick skillet on medium high heat sear pork on all four sides until dark golden brown. Place pork in air-fryer for 20 minutes at 400 degrees or until 145 degrees in the middle. Remove pork from air-fryer and cover in foil and allow to rest 8-10 minutes.
In a medium non-stick skillet heat 1 tbsp of olive oil. Cut brussel sprouts in half long ways and add to pan. Add 2 tbsp of barbecue seasoning and cook on medium heat for 10-15 minutes. Stir occasionally to ensure brussel sprouts are evenly coated with seasoning.
In a small non-stick skillet add 4 tbsp if apple cider vinegar and 1 tbsp of dijon mustard over medium heat and whisk together. Once the mixture starts to bubble add 1 tbsp of monkfruit sweeter and stir until dissolved. Remove from heat and stir in 1 tbsp of butter and salt and pepper to taste.
Remove foil from pork tenderloin and slice into 3/4” medallions. Plate half the pork with half the brussel sprouts on each plate. Pour apple cider demi glaze over pork and sprinkle crushed smoked almonds over brussel sprouts.
Nutrition Information: Per Serving
Calories: 575 Net Carbs: 7 Fat: 40 Protein: 54
*Nutritional values may vary depending on ingredients.