Photo: Thomas J. Story; Styling: Randy Mon
YieldsServes 4Total Time1 hr
AuthorGregory Gourdet
Chef Gregory Gourdet prepares modern Asian cuisine at Portland's Departure Restaurant + Lounge. But at home, the Bikram yoga disciple and marathoner adheres strictly to the Paleo diet, which is rooted in whole foods and nutritionally dense ingredients. Here's how the chef-athlete gives a healthy, classic meat-and-vegetable combo an unexpected Southeast Asian flavor twist.

How to Make It

Step 1
1

Preheat oven to 450°. Separate brussels sprout leaves; thinly slice hearts. Set aside.

Step 2
2

Season pork with 1/4 tsp. each salt and pepper. Brown in 1 tbsp. oil in a large frying pan over high heat, turning, 8 to 10 minutes.

Step 3
3

Toss sweet potatoes in a roasting pan with onion, 2 tbsp. oil, and 1/4 tsp. each salt and pepper. Add pork. Roast 15 to 20 minutes for medium-rare, stirring vegetables once.

Step 4
4

Meanwhile, purée honey, lime juice, fish sauce, garlic, ginger, and half the chile in a blender. Stir in remaining chile; set sauce aside.

Step 5
5

Heat 1 tbsp. oil in the frying pan over high heat and lightly char half the brussels sprouts, stirring, 2 minutes. Transfer to a bowl. Repeat for remaining brussels sprouts. Toss with 1/2 cup cilantro and 1/4 cup sauce.

Step 6
6

Slice pork, toss sweet potatoes with remaining cilantro, and set on a platter with brussels sprouts. Drizzle more sauce to taste over everything (you may have some left over).

Ingredients

 1 1/2 pounds brussels sprouts, stems trimmed
 1 pork tenderloin (1 1/4 lbs.), trimmed
 1/2 teaspoon kosher salt, divided
 1/2 teaspoon pepper, divided
 5 tablespoons extra-virgin olive oil, divided
 1 pound sweet potatoes, cut into 3/4- by 4-in. wedges
 1 small red onion, cut into 1/2-in. wedges
 1/4 cup honey
 1/4 cup lime juice
 2 tablespoons Thai or Vietnamese fish sauce
 2 garlic cloves, peeled
 1 tablespoon chopped fresh ginger
 2 Thai chiles or 1 serrano chile, minced
 3/4 cup roughly chopped cilantro, divided

Directions

Step 1
1

Preheat oven to 450°. Separate brussels sprout leaves; thinly slice hearts. Set aside.

Step 2
2

Season pork with 1/4 tsp. each salt and pepper. Brown in 1 tbsp. oil in a large frying pan over high heat, turning, 8 to 10 minutes.

Step 3
3

Toss sweet potatoes in a roasting pan with onion, 2 tbsp. oil, and 1/4 tsp. each salt and pepper. Add pork. Roast 15 to 20 minutes for medium-rare, stirring vegetables once.

Step 4
4

Meanwhile, purée honey, lime juice, fish sauce, garlic, ginger, and half the chile in a blender. Stir in remaining chile; set sauce aside.

Step 5
5

Heat 1 tbsp. oil in the frying pan over high heat and lightly char half the brussels sprouts, stirring, 2 minutes. Transfer to a bowl. Repeat for remaining brussels sprouts. Toss with 1/2 cup cilantro and 1/4 cup sauce.

Step 6
6

Slice pork, toss sweet potatoes with remaining cilantro, and set on a platter with brussels sprouts. Drizzle more sauce to taste over everything (you may have some left over).

Pork and Charred Brussels Sprouts with Chile Lime Sauce