Magazine article Sunset

Stone Age Modern: Pork and Chef-Athlete Gregory Gourdet Gives Paleo Meat and Potatoes a Delicious Asian Spin

Magazine article Sunset

Stone Age Modern: Pork and Chef-Athlete Gregory Gourdet Gives Paleo Meat and Potatoes a Delicious Asian Spin

Article excerpt

Pork and charred brussels sprouts with chile time sauce

SERVES 4 | 1 HOUR

1 1/2 lbs. brussels sprouts, stems trimmed
1 pork tenderloin (1 1/4 Lbs.). trimmed
1h tsp. each kosher salt and pepper, divided
5 tbsp. extra-virgin olive oil, divided
1 Lb. sweet potatoes, cut into 3/4-by 4-in, wedges
1 small red onion, cut into 1/2-in, wedges
1/4 cup each honey and Lime juice
2 tbsp. Thai or Vietnamese fish sauce
2 garlic cloves, peeled
1 tbsp. chopped fresh ginger
2 Thai chiles or 1 serrano chile, minced
3/4 cup roughly chopped cilantro, divide

1. Preheat oven to 450[degrees]. Separate brussels sprout leaves;
thinly slice hearts. Set aside.

2. Season pork with 1/4 tsp. each salt and pepper. Brown in 1
tbsp. oil in a large frying pan over high heat, turning, 8 to
10 minutes.

3. Toss sweet potatoes in a roasting pan with onion, 2 tbsp.
oil, and 1/4 tsp. … 
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