WEEKDAYS 1e|12c|p

Pork and Shaved Brussels Sprouts Skillet

Michael Symon
Servings: 4
0 to 15 min

Another tasty 5 in 5 from Michael Symon!

  • Ingredients
  • step-by-step directions
Pork and Shaved Brussels Sprouts Skillet
  • 4 tablespoons olive oil (divided)
  • 1 1/2 pounds pork tenderloin (trimmed of excess fat, sliced into 1-inch thick medallions)
  • 1 1/2 pounds brussels sprouts (root ends removed, shredded)
  • 1 small bunch carrots (peeled, thinly sliced into rounds )
  • 1/3 cup low sodium soy or tamari
  • 1/2 tablespoon Sriracha (plus more for serving)
  • Kosher salt and freshly ground black pepper (for taste)
  • Place a large sauté pan over high heat and add 2 tablespoons of olive oil.
  • Season the pork well with salt and pepper then add it to the pan in an even layer. Cook without moving until golden brown, about 2 minutes.Flip the pork and move to one side of the pan.
  • Add the carrots and the Brussels sprouts to the pan and shake the vegetables out into a single layer. Continue to cook for another 3 minutes and then stir in the soy sauce and 2 tablespoons of water. Add the Sriracha stirring to combine. Serve with additional Sriracha, to taste if desired.
  • Tip: Substitute the pork with chicken for a lighter, tasty twist on this dish!
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