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Spice Rubbed Pork Tenderloin with Roasted Brussels Sprouts, Jalapeno Pesto and Pomegranate (Bobby Flay) Recipe

Spice Rubbed Pork Tenderloin with Roasted Brussels Sprouts, Jalapeno Pesto and Pomegranate (Bobby Flay) Recipe

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Spice Rubbed Pork Tenderloin with Roasted Brussels Sprouts, Jalapeno Pesto and Pomegranate (Bobby Flay)

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Ingredients:

Serving

3 tbsp paprika
2 tbsp light brown sugar
2 tsp ground coriander
2 tsp ground cumin
2 tsp mustard powder
1 tsp chili powder
kosher salt and freshly ground black pepper
4 tbsp canola oil
2 lb pork tenderloin
3 tbsp pomegranate molasses
2 tbsp red wine vinegar
1 heaping tbsp dijon mustard
1 tbsp honey (or more to taste)
kosher salt and freshly ground black pepper
2/3 cup extra-virgin olive oil
3 cups fresh cilantro leaves
1/2 cup grated parmigiano
1/4 cup pine nuts
3 jalapenos , blistered and chopped
2 cloves garlic, chopped
kosher salt and freshly ground black pepper
1 cup extra-virgin olive oil
1 1/4 lb brussels sprouts, trimmed and halved
2 tbsp canola oil
kosher salt and freshly ground black pepper
3 tbsp butter
2 tbsp pomegranate molasses
toasted hazelnuts, finely chopped, for garnish
pomegranate seeds, for garnish
fresh cilantro leaves, for garnish

Directions:

Preheat the oven to 375 degrees F.
For the pork tenderloin: To a bowl, add the paprika, brown sugar, coriander, cumin, mustard powder, chili powder, 1 tablespoon salt and 2 teaspoons pepper, and stir to combine.
Heat 2 tablespoons of the canola oil in a cast-iron pan over high heat until the oil begins to shimmer. Sprinkle the tenderloin on both sides with the seasoning mixture. Sprinkle with salt and pepper. Place the pork in the pan and sear on all sides until golden brown, about 8 minutes.
Transfer the pork to a wire rack set over a baking sheet. Put the pan into the oven and roast the pork to medium (an internal temperature of 130 degrees F), about 10 minutes. Remove from the oven, tent loosely with foil and let rest for 10 minutes before slicing into 1/2-inch-thick medallions.
For the pomegranate sauce: Whisk together the pomegranate molasses, vinegar, mustard and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified.
For the pesto: Combine the cilantro, cheese, pine nuts, jalapenoes, garlic, and some salt and pepper in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil and process until emulsified. Scrape into a bowl.
For the brussels sprouts: Put the brussels sprouts on a baking sheet , toss with the canola oil and sprinkle with salt and pepper. Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, 20 to 30 minutes.
When ready to serve, reheat the brussels sprouts in a saute pan with the butter. Then add the pomegranate molasses.
Plating: Place 2 pork medallions cut-side up on a plate. Top with some pomegranate sauce across the pork and a dollop of jalapeno pesto on the top of each pork medallion. Add some brussels sprouts on the side, garnish with hazelnuts, pomegranate seeds and cilantro.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1713.89 Kcal (7176 kJ)
Calories from fat	1331.13 Kcal
		% Daily Value*
Total Fat	147.9g	228%
Cholesterol	196.9mg	66%
Sodium	389.92mg	16%
Potassium	1781.6mg	38%
Total Carbs	36.36g	12%
Sugars	18.5g	74%
Dietary Fiber	8.95g	36%
Protein	64.51g	129%
Vitamin C	139.5mg	233%
Vitamin A	0.2mg	7%
Iron	6.9mg	39%
Calcium	130.8mg	13%

Amount Per 100 g
Calories	282.57 Kcal (1183 kJ)
Calories from fat	219.46 Kcal
		% Daily Value*
Total Fat	24.38g	228%
Cholesterol	32.46mg	66%
Sodium	64.29mg	16%
Potassium	293.73mg	38%
Total Carbs	6g	12%
Sugars	3.05g	74%
Dietary Fiber	1.48g	36%
Protein	10.64g	129%
Vitamin C	23mg	233%
Iron	1.1mg	39%
Calcium	21.6mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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