This is a surprisingly simple dish that I like to make when it starts getting cold out and especially around the holidays. I like to make extra because it makes great leftovers and the pork and glaze taste like Christmas on a plate.
The first step is to remove the silver skin from the pork tenderloin. Although I’ve never tried leaving it on, the rumor is that it gets tough when you cook it. But maybe it tastes like pumpkin pie and it’s all a big conspiracy.
Slide the knife under the silver skin right in the center.
Angle the knife slightly out.
Cut along to the end, cutting as little meat as possible.
The turn the knife and cut back the other way.
Use the same technique to cut as little meat as possible. Although there is more than one way to skin an pork tenderloin.
Now that the pork is ready, we will make the rub. Mix together 1 tsp kosher salt, 1 tsp dried thyme, 1/2 tsp ground nutmeg, 1/2 tsp ground cinnamon, 1/2 tsp black pepper, 1/4 tsp ground allspice.
Rub each tenderloin on all sides. Don’t be gentle.
Now we can let the tenderloins sit in the fridge while we begin the Brussels sprouts.
Peel of a layer of leaves and then cut away the base that attaches to the stem. The cut them into quarters vertically.
Then get 6 strips of thick bacon, slightly frozen so they cut easier.
Cut the bacon into 1/4 inch slices.
Heat a pan to medium-high and toss on about 1/4 cups of pine nuts. Toast them until they get soft, but not browned.
In a bowl, combine 1 cup grade A maple syrup, 6 tbsp chicken stock, 3 tbsp apple-cider vinegar, 4 tsp adobo sauce from a can of chipotle peppers in adobo sauce. If you like things to get a little spicy, then take out one of the peppers too.
Mince it all up, and then add it to the rest of the sauce ingredients.
Insert a thermometer in the pork and preheat the over to 375 degrees. Drizzle the pork with olive oil and rost until the center of the pork reaches 148 degrees and then remove from the oven promptly.
When the pork is done, move the pork to another plate to rest and pour the glaze ingredients into the roasting pan. Put it on a burner on high heat, and reduce by at least half while scraping the bottom of the pan with a wooden or plastic spoon to get all of the tasty bits into the glaze.
When the glaze is done reducing to a thick syrup, pour through a strainer to remove the seeds and chipotle pepper skin.
Sauté the bacon in a pan, and then remove the bacon, leaving the fat in the pan. Add the Brussels sprouts and sauté over high heat.
They will start to get black around the edges, which is just perfect.
Once they are tender and blackened, then push the sprouts to the outside of the pan and add 1 tbsp of butter to the middle. Once it melts, add 2 cloves of minced garlic and allow it to sauté for about a minute. Then mix the garlic in with the sprouts and form another well in the middle.
Pour 1/4 cup of beef stock in the middle of the pan.
Grind 1 tsp of black pepper into the stock, and then add 2 tsp of Wondra to the stock to thicken it up. Stir the gravy together in the middle of the pan, adding stock or Wondra as needed.
Add the bacon and pine nuts back in.
Add salt to taste and a good pinch of mace. Stir!
To plate, I like to serve with some basic mashed potatoes. Slice the pork on a bias and lay the slices over the potatoes. Spoon the Brussels sprouts around both sides and drizzle the glaze over the top of the pork slices.