Pork Persillade with Roasted Brussels Sprouts & Sauteed Mushrooms

Admittedly I have been making old favourites such as "Carrot Dill Soup", "Smashed Rutabagas with Ginger-Roasted Pears", "Brussels Sprouts with Sweet Potatoes & Maple Syrup", "Thai Cashew & Broccoli on Quinoa", and "Mum's Pork Sausage Stuffing" that went into the Thanksgiving turkey...but with the dramatically cooler weather that we have been experiencing, I felt like some pork tenderloin, Brussels sprouts roasted in the oven, and mushrooms sauteed with garlic and fresh parsley!  This is a delicious and easy wintertime meal (especially if you cook up several tenderloins at once like I did, and then have it in a container sliced and ready for sandwiches and for a quick addition to meals!).  Don't be intimidated by the title of this recipe ~ persillade is a simple parsley and garlic rub that is quick, fresh and easy to make!!

PORK PERSILLADE WITH ROASTED BRUSSELS SPROUTS & SAUTEED MUSHROOMS

Ingredients:

Pork:

2 pork tenderloins(I did 4 loins at once and just doubled the recipe!)

1/2 bunch fresh parsley, finely chopped

3 to 4 cloves garlic, finely diced

1/4 tsp Kosher salt

1/4 tsp freshly ground black pepper

4 tbsp of EVOO (or enough to make the parsley into a paste)

Brussels:

Brussels sprouts, trimmed and halved (I usually count 6-8 Brussels per person)

2 tbsp EVOO or grapeseed oil

1 tsp seasoned salt (use Lowry's as it doesn't have MSG!), or lemon pepper

Mushrooms:

8-10 mushrooms cleaned, stems removed and cut into 1/4's

3 cloves garlic, finely diced

1/4 cup finely diced fresh parsley

2 tbsp EVOO (although you could combine 1 tbsp EVOO with 1 tbsp butter as well)

Salt & pepper, to taste

• Preheat oven to 375F and lightly oil a baking dish.
• Combine the 1/2 bunch of parsley with the garlic, salt and pepper and olive oil for the pork.  Stir until a paste-like consistency.  If it is still dry, add a little more extra virgin olive oil (EVOO).
• Lay the tenderloins in the baking dish and rub parsley mixture into the skin of the pork, turning to ensure even coating on all sides.
• Place in the oven for approx. 35-45 mins.  Using a thermometer, ensure the internal temperature of the pork loin is 160F before removing.  
• Remove from the oven and slice.
• Meanwhile, place Brussels sprouts in a bowl with the olive oil and lemon pepper or seasoned salt.  Stir to coat and place on a rimmed baking sheet.  Place in the oven with the tenderloin for approximately 15 minutes, stirring occasionally to ensure even browning.
• Remove from oven.
• While Brussels and pork are cooking, heat a medium-sized skillet over medium high heat, and add the olive oil, mushrooms, parsley and garlic.  Saute stirring often till mushrooms and garlic is golden.  Season with salt and pepper.
• Remove from heat.
• Place slices of pork tenderloin on a plate along with the Brussels and the mushrooms ~ ENJOY!

*If you wish you can prepare a gravy like I did in the photo to go along with the pork (although the pork is generally flavourful enough by itself!)
*Instead of mushrooms, serve mashed potatoes or scalloped potatoes with this dish, perhaps some glazed carrots and parsnips, or try my smashed rutabagas with ginger-roasted pears....all this seasonal produce tastes wonderful together!