If you’re looking for recipes for your Easter dinner, then look no further! This past weekend I had a craving for Brussels sprouts and also wanted to use some dates and fig preserves I had on hand. I’ve done roasted and fried Brussels sprouts before, but this time I wanted to create a lighter salad to accompany the pork I was going to make. I stuffed the pork tenderloin with a mixture of rosemary, panko breadcrumbs, chopped dates, and fig preserves. The sweetness of the dates and fig preserves balanced the saltiness of the pork. The salad was a great combination of Brussels sprouts, blueberries, walnuts, and bacon with a honey-lemon Dijon vinaigrette. Both dishes were delicious and not overly labor intensive, which is always a plus. The salad was great leftover too!
1 1/2 pounds pork tenderloin
1/4 cup panko breadcrumbs
1 teaspoon fresh rosemary, finely chopped
1 1/2 cups pitted dates, finely chopped ( I used my mini food processor)
1 tablespoon fig preserves
Freshly ground black pepper
20-25 Brussels sprouts, stems removed and finely sliced
1 1/2 pints blueberries
1/2 cup coarsely chopped walnuts, toasted
6 slices cooked crispy bacon, crumbled
1 teaspoon Dijon mustard
Juice of 1 lemon
2 tablespoons honey
Preheat oven to 375º F. Drizzle with olive oil and season with salt and pepper both sides of the pork tenderloin. Slice the pork lengthwise from end to end leaving about 1/2 inch of the pork intact on the other side. In a medium bowl, combine the rosemary, panko breadcrumbs, dates, and fig preserves. Stuff the pork by spreading the mixture along one side of the open incision. Secure the both sides of the pork together with toothpicks or butcher’s twine (I never have twine on hand, and the toothpicks worked just fine). Transfer to a roasting pan and roast for 50 to 60 minutes till cooked through. Remove to a cutting board and let rest for about 10 minutes before slicing.
While the pork is roasting, combine the Brussels sprouts, blueberries, walnuts, and bacon in a medium bowl. In a small bowl, whisk together the honey, Dijon mustard, and lemon juice. Drizzle in about 1 teaspoon of olive oil while continuing to whisk. Season with kosher salt and freshly ground pepper. Toss Brussels sprouts mixture with the vinaigrette. Serve with the pork. Enjoy!