Stopping by the kitchen on a snowy evening: Honey-garlic sprouts and figgy pork tenderloin

7 degrees this morning. In North Carolina!

Lucky for us, the new issue of Taste of Home magazine with its centerpiece on sheet pan suppers arrived before the snow (none of this carry on through rain, snow, sleet foolishness for our carriers). The frozen stuff started before daylight and continued all day, but we had a tiny pork tenderloin in the freezer and fresh Brussels sprouts in the vegetable drawer, plus leftover pumpkin-butternut squash-pecan casserole. As I said, lucky us.

Besides healthy and tasty, I like my suppers inexpensive and easy-breezy. This sheet pan delight fits all those categories. I may never again cook vegetables any other way.

To begin, get out a big, rimmed sheet pan. Tear off a sheet of tin foil long enough to allow you to make a folded “dam” in the middle. Blending of flavors wouldn’t be fatal, but it’s nice to have the distinct tastes of the two dishes. You can spray or brush the foil with a little olive oil if you’re concerned about sticking, but we didn’t have any problems without it.

Just pinch a 1-inch fold in the foil to separate different recipes.

The Cooking Light pork recipe (Aug. 2017) calls for apricot preserves. We didn’t have any, of course, but we did have some of the way-overcooked fig jam I made at Christmas, jam so thick I had to microwave it in the Mason jar, then cut it out with a knife and microwave again (you could build masonry with this jam).

Honey-garlic Brussels sprouts and figgy pork tenderloin

2 pounds fresh Brussels sprouts, trimmed and halved

2 tablespoons honey

1 tablespoon lemon juice

1 tablespoon olive oil

2 teaspoons garlic salt

1 pound pork tenderloin, sliced into four pieces

3 tablespoons fig preserves (or another flavor of your choice)

1 tablespoon soy sauce

1-1/2 teaspoon white wine vinegar

1 garlic clove, sliced thinly

1/2 teaspoon salt

1/2 teaspoon black pepper

Heat oven to 425°. Prepare your sheet pan.

In microwave-safe cup mix jam, soy sauce, vinegar and garlic. Microwave until jam melts. Spoon onto pork pieces in sheet pan.

In bowl combine honey, lemon juice, oil and garlic salt. Toss sprout halves, making sure all are sauced. Spread sprouts in single layer on second side of sheet pan.

Roast 20 to 25 minutes, tossing sprouts at 10-minute mark. Use instant-read thermometer to ensure temperature of pork slices doesn’t go beyond 145.° Taste a sprout to see if it has just the right “bite.” Serves 4 happy snow bunnies.

I could eat these every week of the year!

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