Chile-Marinated Pork with Vietnamese Brussels Sprouts
A flavorful Asian-fusion dish featuring tender pork marinated in a spicy chile sauce, served alongside roasted Brussels sprouts with a Vietnamese-inspired fish sauce vinaigrette. The dish combines sweet, spicy, and savory flavors with a perfect balance of protein and vegetables.
Ingredients
- •5½ tablespoons vegetable oil
- •2 tablespoons rice wine vinegar
- •1½ tablespoons soy sauce
- •3 cloves garlic
- •2 teaspoons ginger
- •1½ tablespoons hot chile paste
- •¾ teaspoon kosher salt
- •2 pounds pork tenderloins
- •2 tablespoons fish sauce
- •2 tablespoons lime juice
- •½ teaspoon honey
- •1 whole red Thai chile pepper
- •1½ tablespoons roasted unsalted peanuts
- •1½ pounds Brussels sprouts
- •¾ cup low-sodium chicken broth
- •1 tablespoon butter
- •1 tablespoon mint
- •1 piece oven-safe skillet
Cooking Instructions
- 1.
Preheat oven to 400°F. In a medium bowl, whisk together 2 tablespoons oil, vinegar, soy sauce, 2 grated garlic cloves, ginger, chile paste, and 1/4 teaspoon salt. Place pork in a large resealable plastic bag and pour marinade over, tossing to coat. Marinate for 30 minutes at room temperature.
30 min
- 2.
In a small bowl, whisk together remaining 1 grated garlic clove, fish sauce, lime, honey, chile pepper, peanuts, and 1 tablespoon water. Set aside.
5 min
- 3.
On a rimmed baking sheet, toss Brussels sprouts with 1 1/2 tablespoons oil and 1/2 teaspoon salt. Roast 15 minutes, then toss. Continue to roast until browned and cooked through, 10 to 15 minutes more. Transfer to a large bowl and toss with 2 tablespoons of the vinaigrette. Taste and add more vinaigrette, if desired.
30 min
- 4.
Meanwhile, heat a large skillet with 2 tablespoons oil over medium-high heat. Remove pork from marinade (reserve marinade) and sear on 3 sides until lightly browned, about 3 minutes per side. Turn tenderloins onto their fourth side and add broth to pan. Transfer skillet to oven and roast pork, basting occasionally, until internal temperature reaches 140°F for medium rare or 145°F for medium, 10 to 13 minutes more (temperature will rise by about 10 degrees after cooking). Transfer pork to cutting board and let rest 5 minutes, and reserve skillet.
25 min
- 5.
Add reserved marinade to the skillet and reduce over medium heat, stirring and scraping up the browned bits, until thickened to a pan sauce that coats the back of a spoon, 3 to 5 minutes. Remove from heat and whisk in butter. Taste and adjust seasoning.
5 min
- 6.
To serve, slice pork and drizzle with pan sauce. Spoon Brussels sprouts onto plate, sprinkle with mint, and serve additional pan sauce on side.
5 min
- 7.
Chile marinade and fish sauce vinaigrette can be made one day in advance.
