Ancho Chilli Pork Tenderloin with Brussels Sprouts and Squash

Ingredients for Ancho Chilli Pork Tenderloin with Brussels Sprouts and Squash

• 2 limes

• 2 cucchiaini di cumino macinato

• 1 cucchiaino di polvere di peperoncino ancho

• 1 teaspoon brown sugar

• 2 1/4 cucchiaini di sale kosher, diviso

• 2 lombi di maiale (circa 450g ciascuno)

• 675g brussels sprouts, trimmed, quartered

• 1 large red onion, halved, cut into 1/2-inch-thick wedges

• 1 delicata squash, halved lengthwise, seeded, sliced into 1/4-inch half moons

• 60ml vegetable oil, divided

• 3/4 cup soured cream

• 1/2 cup coriander, finely chopped, plus whole leaves for serving

• Flaky sea salt and freshly ground black pepper

Place racks in top and centre of oven; preheat to 218°C. Finely grate 2 teaspoons lime zest into a small bowl. Stir in cumin, chilli powder, brown sugar, and 2 teaspoons salt.

Toss brussels sprouts, onion, squash, 2 tablespoons oil, and half of spiced salt on a rimmed baking sheet. Transfer to centre rack in oven and roast 10 minutes. Toss and continue to roast until vegetables are browned and cooked through, 10–15 minutes more.

Meanwhile, rub pork tenderloins with remaining spiced salt and heat remaining 2 tablespoons oil in a large skillet over medium-high. Sear pork on 3 sides until lightly browned, about 3 minutes per side. Turn tenderloins onto remaining side, then transfer skillet to top rack of oven. Roast pork until an instant-read thermometer inserted into thickest part registers 60°C for medium-rare or 63°C for medium, 8–10 minutes (temperature will rise by about -12°C after cooking). Transfer pork to a cutting board and let rest 5 minutes before slicing.

Whisk soured cream, 2 teaspoons lime juice, 1/2 cup coriander, and remaining 1/4 teaspoons salt in a small bowl. Spoon some sauce onto plates, then arrange pork over. Top with coriander leaves, flakey sea salt, and pepper. Serve vegetables and lime wedges alongside.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.