CHILE PORK FILLETS WITH GARLIC BRUSSELS SPROUTS
Simply Ming One-Pot Meals
by Ming Tsai
Pork is my favorite meat—and fillets cut from the loin are a great way to enjoy it. The meat's sweetness is yin to the yang of chile in this delicious recipe, which also features garlicky Brussels sprouts. I wasn't always a fan of that vegetable, but now I am, having enjoyed them properly prepared, as they are here. Cooked until just done, the sprouts have a delicate cabbage flavor that even kids will love. This versatile dish works for family and company alike.
• 1/3 cup kosher salt, for brining, plus more for seasoning
• 1/4 cup sugar
• Four 8-ounce pork fillets cut from the loin
• 3 tablespoons ancho chile powder, or other chile powder
• 2 tablespoons dark brown sugar
• 4 tablespoons minced garlic
• 1/4 cup melted unsalted butter
• Freshly ground black pepper
• 3 tablespoons grapeseed or canola oil
• 2 pints Brussels sprouts, halved and cored
• 10 new potatoes, halved
• 2 tablespoons naturally brewed ponzu
1. At least 2 and up to 4 hours in advance, brine the pork: In a bowl large enough to hold the pork and brine, combine the 1/3 cup salt, the sugar, and 8 cups of water. Stir to dissolve the salt and sugar and add the pork. If the pork isn't covered, add more water. Refrigerate for 2 to 4 hours. Rinse the pork and pat dry.
2. Preheat the oven to 350°F. On a large shallow plate combine the chile powder. brown sugar, 2 tablespoons of the garlic, and the butter and blend. Roll the pork in the mixture and season lightly with salt and pepper.
3. Heat a large heavy skillet over medium heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil is hot, add the pork and saute, turning once, until brown, about 6 minutes. Transfer the pork to a plate and set aside.
4. Add the remaining tablespoon of oil to the skillet, swirl, and when hot, add the Brussels sprouts, potatoes, remaining garlic, and ponzu. Season with salt and pepper and mix well. Top with the pork and roast in the oven until the pork is medium, with an internal temperature of 140°F. 15 to 20 minutes. Remove and allow to rest 10 minutes.
5. Transfer the sprouts and potatoes to four individual plates, top with the pork, and serve. Alternatively, transfer the pork to a cutting pork and slice. Distribute the vegetables and sliced pork to four individual serving plates and serve.