Ingredients

10 ounces brussels sprouts, quartered

3/4 teaspoon salt

3/4 teaspoon freshly ground black pepper

1 large pork tenderloin (about 1 1/4 pounds), butterflied

2 tablespoons Dijon mustard

2 tablespoons olive oil

1/4 cup white wine

1/4 cup chicken broth

1/2 cup diced pancetta or bacon

1 small yellow onion, thinly sliced

1/4 cup dried cherries

1 tablespoon chopped sage leaves

Preparation

  1. In a medium pot fitted with a steamer, steam brussels sprouts 8 minutes.
  2. Sprinkle 1/2 teaspoon each salt and black pepper on pork and then spread with mustard. In a 12-inch skillet, warm 1 tablespoon olive oil over medium-high heat; add pork and cook 7 minutes. Turn and cook 6 minutes more; remove from pan and slice. Add wine and chicken broth to pan and stir, scraping up brown bits; set aside and keep warm.
  3. Warm remaining olive oil in a small saute pan over medium-high heat. Add pancetta or bacon and saute until brown, stirring occasionally, about 3 minutes. Reduce heat to medium and add onion; cook until translucent, 5 minutes. Add cherries, sage, and brussels sprouts; cook 3 minutes more. Season with remaining salt and black pepper.
  4. On a platter, arrange pork and vegetables; drizzle with sauce. Serve.