Pork And Charred Brussels Sprouts With Chile Lime Sauce

• 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

1. Preheat oven to 450u0b0. Separate brussels sprout leaves; thinly slice hearts. Set aside.
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.
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.
4. Meanwhile, puree honey, lime juice, fish sauce, garlic, ginger, and half the chile in a blender. Stir in remaining chile; set sauce aside.
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.
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).

brussels sprouts, pork tenderloin, kosher salt, pepper, extravirgin olive oil, sweet potatoes, red onion, honey, lime juice, fish sauce, garlic, fresh ginger, chiles, cilantro

Taken from www.myrecipes.com/recipe/pork-charred-brussels-sprouts (may not work)