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Roasted pork with shredded brussels sprouts
by Rebecca Smith
serves: 4
  Pork with a side of yummy Brussels sprouts with apricots and nuts (Real Simple)
Ingredients:
  2 tbsp   olive oil
  1   pork tenderloin (1 1/4 lb)
    kosher salt
    black pepper
  12 oz   brussels sprouts, thinly sliced
  1/4 cup   dried apricots, chopped
  2 tbsp   roasted unsalted almonds, chopped
Directions:
  1.Heat oven to 400º F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
2.Season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Cook, turning occasionally, until browned, 6 to 8 minutes.
3.Transfer the skillet to oven. Roast the pork until cooked through, 10 to 12 minutes. Let rest before slicing.
4.Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat.
5.Add the Brussels sprouts, apricots, almonds, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing, until the Brussels sprouts are just tender, 3 to 4 minutes.
6.Serve the Brussels sprouts with the pork.