Pickled Seeds & Pork

Pickled Seeds & Pork

1 lb. pork tenderloin
generous amount of sea salt and pepper
1 Tbs. olive oil

2 cups Brussels sprouts, halved
1 cup red cabbage, thinly sliced
1 Tbs. Kerrygold butter
sea salt and pepper

2 Tbs. Perfectly Pickled Seeds

 

Bring the tenderloin to room temperature and rub the salt, pepper and oil all over the tenderloin. Position a rack near the bottom of the oven and preheat to 500 degrees. 
In an uncovered baking dish, bake for exactly 5 minutes. 

 

Of all the recipes I referenced, this timing was very important. 500 degrees. 5 minutes per pound. No more, no less. 

 

AND, the next most important step comes here: After 5 minutes, turn off the oven and leave the oven door shut. In fact, do not open the oven door from the moment you put in the pork. Leaving the oven off, keep the tenderloin inside the closed doors for 60 minutes. Don’t be tempted to peek, you must keep the heat and moisture inside that oven!
After 60 minutes, remove the tenderloin from the oven and cover with foil to “rest” 5-10 minutes. Thinly slice.
While things are “resting,” blanch the Brussels sprouts in a medium pot of water for about 3 minutes. 

 

Drain. 
Heat butter over medium to low heat in a skillet, add the sprouts and cabbage. Season with salt and pepper and sauté until silky and delicious. Serve the sliced meat over the bouquet of veggies, and drizzled with the pizzazz of the Perfectly Pickled Seeds.

 

You won’t be sorry.

Really, you won’t be sorry.

Okay, so maybe the “Cuban” reference is a stretch. But this is damn good anyway.

Pair with the smooth citrus scents of Groom Sauvignon Blanc.