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Blackened Pork Tenderloin & Brussels Salad 

Blackened Pork Tenderloin and Brussels Sprout Salad

With this heatwave, I am eating basically all cold food. Any cooking is done in the morning. I cooked this pork tenderloin in my (well-insulated) oven instead of using the stove, which keeps heat and smells at a minimum with A/C on. I love grilled pork tenderloin, but that’s not happening in my NYC apartment!

Blackened Pork Tenderloin

Serves 4

2 pork tenderloins (about 6 ounces per serving)

Blackened Seasoning  (See below)

Extra virgin olive or avocado oil

Preheat oven to 450 and place a cast iron pan inside. Rinse and dry pork. Rub desired amount of blackening season on meat, then coat with oil using your hands. When oven reaches temp, take pan out of oven and place meat in it. Cook for 7 minutes and turn over; cook another 7 minutes. Cook each side about 4 minutes each and test meat. When cool, cut into bite sized pieces.

Brussels Sprout Salad

Serves 8 as side, 4 main course

1 ½  pounds baby brussels sprouts, slicer attachment on food processor or cut in half and hand slice thin

¼ cup lemon juice

¼ cup extra virgin olive or avocado oil

1 garlic clove, finely chopped

2 teaspoons Dijon mustard

3 tablespoon cider vinegar

Salt & Pepper

¾ cup pecan, toasted at 350 until lightly brown and fragrant; watch carefully—5-10 minutes–and chopped coarsely

3 ounces shredded parmesan cheese

Wisk garlic, mustard, lemon juice, vinegar, oil, salt & pepper and add oil.

Toss sprouts with dressing and add parmesan; allow to sit about 20-30 to wilt brussels sprouts slightly. Add pecans and pork just before serving.

Blackening Seasoning (or buy any Cajun or taco seasoning mix) This will make a big batch for many uses. Freeze to keep fresh. I buy all my teas and herbs from Mountain Rose–organic, fresh and great prices!

1 cup Garlic Powder

1 cup onion powder

2/3 cup paprika

1/3 cup cayenne

2/3 cup oregano

1/3 black pepper

1/3 cup cumin

2/3 cup lemon peel

1/3 cup tumeric

1/3 cup salt

Combine all ingredients

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