If this is an intro to fall write up than I am a vegan. Which does nothing to support this post.
It reached 97 degrees today and I was dressed in full on pants and a long sleeve.
Gash Darnnet Missouri, Gash Darnett.
The best part is that I was far too stubborn to change outfits so I decided to bathe in my own sweat praying for a tornado to cool me down 30 or so degrees.
But there is hope for the hopeless. We’ll have a week full of thunderstorms and miserable weather which will guarantee a bit of a cool down at night.
Also can we discuss how this is my second post in under two weeks which I feel like is pretty impressive being that I have said I would post multiple times in the last 90 days and have literally avoided this website at all costs. Easy now.
We are really into baby steps in this house hold. Or at least in my mind. Paul may disagree. Pretty sure David falls on neutral territory but since mama knows best we will say I am in the lead… 😉
Anywho. Don’t want to jinx this and totally fall flat by going AWOL again so let’s get to the point. A recipe:
Great balls of fire! And smells! And pork! And apples! And onions! And And And Fall! Actually technically it might still be summer but mid September also falls on neutral territory and so even though its basically 100 and swampy- fall flavors are all the rage.
Soy Brussels Sprouts + Apples and Pork = So hot right now. Literally + Figuratively.
I roasted my brussels first as I didn’t want them to to become mushy while cooking in the pan with the rest of the juices – this allowed me to throw them in the pan at the very end right before serving!
Marinade. The. Pork! Don’t skip this step! It really does make an actual difference. That statement is not sponsored. This is a true story.
Apples: any variety will do. I prefer the grannies as i still get the savory tang with a bite of sweetness. but honestly – super sweet would taste really great as well. let the choice be with you.
also, pro tip: sriracha is golden for a final touch of delight.
- 1 lb brussels sprouts
- 2 tbsp melted ghee
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1 tbsp ghee
- 1 medium yellow onion chopped into ¼" pieces
- 1 cup chopped granny smith apples (1/2 " pieces)
- 1 tbsp garlic powder
- 1.5 lb pork tenderloin cut into ½" thick medallions.
- 2 tsp minced garlic
- 3 tbsp soy sauce
- 2 tbsp oystser sauce
- 2 tbsp vegetable oil
- 1 tbsp apple cider vinegar
- Pork Marinade Things:
- First prepare the marinade for the pork. In a large bowl or giant ziplock bag add all of marinade ingredients except pork and mix together. Next add your pork and fold until each piece is fully covered in marinade. Let sit in fridge for as little as 4 hours or over night. Remove thirty minutes from fridge before cooking and let sit at room temperature.
- Preheat oven to 400 degrees
- Prep brussels sprouts by cutting the ends off and removing excess leaves
- Line a large rimmed baking sheet with foil.
- Add sprouts in a single layer onto foil. Toss sprouts with the melted ghee and sprinkle with salt and pepper (about 2 tsp salt and 2 tsp pepper)
- Place baking sheet into oven for 40 minutes, stirring halfway through. Remove sprouts when done and set aside.
- While sprouts are cooking, heat 1 tbsp ghee in a large pan
- Add your chopped onions and saute for about 5 minutes.
- Add apples and continue to saute for an additional 8 minutes.
- Add garlic powder and stir.
- Next add your marinated pork with juices and cook for an additional 6-8 minutes, or until pork is cooked through.
- Add your brussels sprouts and toss. Salt and Pepper, to taste and then serve.