Soy Brussels Sprouts + Apples and Pork // Intro to Fall
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 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
  1. Pork Marinade Things:
  2. 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.
Cooking Time
  1. Preheat oven to 400 degrees
  2. Prep brussels sprouts by cutting the ends off and removing excess leaves
  3. Line a large rimmed baking sheet with foil.
  4. 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)
  5. Place baking sheet into oven for 40 minutes, stirring halfway through. Remove sprouts when done and set aside.
  6. While sprouts are cooking, heat 1 tbsp ghee in a large pan
  7. Add your chopped onions and saute for about 5 minutes.
  8. Add apples and continue to saute for an additional 8 minutes.
  9. Add garlic powder and stir.
  10. Next add your marinated pork with juices and cook for an additional 6-8 minutes, or until pork is cooked through.
  11. Add your brussels sprouts and toss. Salt and Pepper, to taste and then serve.
Recipe by My Lavender Blues at