Don't let fish sauce limit dinner options! (Chile Marinated Pork with Vietnamese Brussels Sprouts)

I pinned this recipe a long time ago.  I had a pork tenderloin in the freezer and I smartly was cleaning out the freezer because hurricane season is long and we had pay cuts at work.  I went perusing on my Pinterest and found this recipe for Chile Marinated Pork with Vietnamese Brussels Sprouts on Epicurious.  I needed some Brussels sprouts in my life so it sounded like a good plan.  Except for the fish sauce.  I hate that stuff!  I decided to sub soy sauce for it and that was a good decision!

This was really delicious and I loved the sauces!  Such great flavor you will not want to miss out on.  You could do broccoli instead of Brussels sprouts if you aren't into them.  Full recipe to follow the montage.

What a yummy plate!

The cast.  I decided to marinate my pork for a long time since I was home.

Cast iron is always my favorite sear.

Look how seared!  Love the color on it.

Look at those beautiful Brussels!

Perfect medium rare!

Pin it for when you want a saucy dinner in your life!

Chile Marinated Pork with Vietnamese Brussels Sprouts (Adapted from Epicurious)

Pork:

5 1/2 tablespoons oil, such as avocado, divided
2 tablespoons rice wine vinegar
1 1/2 tablespoons soy sauce
3 garlic cloves, finely grated, divided
2 teaspoons finely grated ginger
1 1/2 tablespoon hot chile paste, such as sambal oelek
3/4 teaspoon kosher salt
2 pork tenderloins (each about 1 pound)

Brussels

2 tablespoons soy sauce (or use fish sauce if you want them funkier)
2 tablespoons lime juice
1/2 teaspoon honey
1/2 to 1 chile pepper or small jalapeno, very thinly sliced
1 1/2 tablespoons finely chopped nuts.  I used pistachios
1 1/2 pounds Brussels sprouts, trimmed and halved
3/4 cup low-sodium chicken broth or water
1 tablespoon butter
1 tablespoon roughly chopped mint

Preheat oven to 400°F. In a medium bowl, whisk together 2 tablespoons oil, vinegar, soy sauce, 2 grated garlic cloves, ginger, chile paste, and 1/4 teaspoon salt. Place pork in a large resealable plastic bag and pour marinade over, tossing to coat. Marinate for  at least 30 minutes at room temperature.

In a small bowl, whisk together remaining 1 grated garlic clove, soy sauce, lime, honey, chile pepper, peanuts, and 1 tablespoon water. Set aside.

On a rimmed baking sheet, toss Brussels sprouts with 1 1/2 tablespoons oil and 1/2 teaspoon salt. Roast 15 minutes, then toss. Continue to roast until browned and cooked through, 10 to 15 minutes more. Transfer to a large bowl and toss with 2 tablespoons of the vinaigrette. Taste and add more vinaigrette, if desired.

While the Brussels roast, heat a large skillet with 2 tablespoons oil over medium-high heat. Remove pork from marinade (reserve marinade) and sear on 3 sides until lightly browned, about 3 minutes per side. Turn tenderloins onto their fourth side and add broth to pan. Transfer skillet to oven and roast pork, basting occasionally, until internal temperature reaches 140°F for medium rare or 145°F for medium, 10 to 13 minutes more (temperature will rise by about 10 degrees after cooking). Transfer pork to cutting board and let rest 5 minutes, and reserve skillet.
Add reserved marinade to the skillet and reduce over medium heat, stirring and scraping up the browned bits, until thickened to a pan sauce that coats the back of a spoon, 3 to 5 minutes. Remove from heat and whisk in butter. Taste and adjust seasoning.

To serve, slice pork and drizzle with pan sauce. Spoon Brussels sprouts onto plate, sprinkle with mint, and serve additional pan sauce on side.

Chile marinade and vinaigrette can be made one day in advance.

Happy Cooking!

Missy