Ingredients
- About fifteen Brussels sprouts, halved lengthwise.
- 2 finely sliced pork fillets, halved
- Salt to taste
- 8 to 10 slices of thick bacon
- 2 TBSP. 1/2 tsp steak seasoning
- 2 TBSP. teaspoon of mignonette pepper
4 sprigs of fresh rosemary
- 1 C. tablespoon lemon juice
- 1/3 cup maple syrup
- 1 C. tbsp grated fresh ginger
- 3 cloves of garlic, lightly crushed
Preparation
Step 1
Bring a pot of salted water to a boil.
2nd step
Cook the Brussels sprouts for 1 minute. Drain and reserve.
step 3
Preheat the oven to 450 F
Step 4
Salt the pork fillets on all surfaces.
Step 5
In a large Dutch oven, big enough to hold the pork tenderloins and other ingredients, cook the bacon strips until crispy and still tender. Reserve the bacon in a large mixing bowl.
Step 6
In the same skillet over medium heat, add the garlic and rosemary and brown the pork tenderloins in the bacon fat on all sides, browning like sausage, about 5 to 7 minutes total.
Step 7
Reserve the pork tenderloins, rosemary and garlic in the bowl with the bacon.
Step 8
Add the other ingredients, Brussels sprouts, spices, ginger, rosemary, maple syrup and lemon juice and mix together. Make sure all foods are well covered with the mixture. Spices and maple syrup.
Step 9
Remove any excess bacon fat from the pot and discard.
Step 10
Add all ingredients to the pot, starting with the Brussels sprouts, flat side down.
Step 11
Then here and there slices of bacon and finally the pork fillets.
Step 12
Bake for 15 minutes and serve in the casserole as a delicious and generous sharing dish.