“I Hate Brussels Sprouts”: Words of the Past
Posted February 3rd, 2010 by alesya
Filed under: recipe, Windy City Celery
Brussels Sprouts with Windy City Celery Salt
“I didn’t know you liked Brussels sprouts,” my Mom said as she looked over the dinner ingredients. She was right to question me, I hate Brussels sprouts.
Actually, I used to hate Brussels sprouts. Now that I’m a full blown adult I actually like them. In fact, I like them so much when I looked at this recipe I thought, “Mmmmm, Brussels sprouts!” When did this happen!?
The inspiring recipe is from Logan’s entry in the Beyond the Shaker Challenge. Not only does it look good, it tastes fantastic. You can find all the pictures from the Challenge on our Facebook Page.
My parents joined us for this meal and it was finished in one sitting. Sprouts and all. Enjoy it with adults or try to pass one over on your favorite child.
Roasted Pork Tenderloin
with
Bacon Sauteed Brussels Sprouts & Savory Apple Cider Honey
The Finished Product – Logan’s Was Prettier
Roasted Pork Tenderloin
Pork Tenderloin
1/8C Beyond the Shaker Windy City Salt
1/8C Kosher Salt
1/4C Brown Sugar
1QT water
Dissolve salts and sugar in 1C boiling water. Remove from heat and pour into large Ziploc bag. Add remaining water (this water should be very cold). Add the pork tenderloin to the Ziploc bag. Brine in fridge for at least 60 minutes. Remove tenderloin from brine and dry it. Sear all sides on a med high grill. Roast 30 minutes for each pound of pork at 350 degrees . Let rest for 10 minutes before carving.
Savory Apple Cider Honey
1QT Apple Cider
1 Bay Leaf
1/2 small Shallot, cut into small pieces
2 Tablespoons cold butter, cut into very small pieces
Bring Apple Cider to boil, reduce heat and simmer until cider is reduced to 2 cups (if you continuously watch and stir, you may leave the heat higher — this is recommended as it will otherwise take a LONG time). Remove bay leaf and shallot. Continue to reduce to about a cup of liquid. At this point, it should be fairly thick, like maple syrup. Pour into small bowl and add the butter one piece at a time, whisking until each piece of butter is gone.
Bacon Sauteed Brussels Sprouts
12-24 Brussels Sprouts, halved
3-6 Bacon slices
Approx. 1 Tablespoon Beyond the Shaker Windy City Salt
Salt and Pepper to taste
Cook bacon in large nonstick frying pan. Remove bacon and cut into small pieces. Leave half of the bacon fat in the pan and save the other half. Add half of the Brussels sprouts with 1/2 tablespoon of the celery salt and saute until tender and slightly browned. Remove from pan and cook the other half of them (with the remaining 1/2 tablespoon celery salt) in the remaining bacon fat. Add all Brussels sprouts to a large bowl and mix in the bacon pieces. Add salt and pepper to taste.
To serve: Place pork tenderloin slices atop the Brussels sprouts on a platter. Drizzle pork with the cider honey. Try to avoid licking the cider honey spoon clean before serving.
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