A penny saved

I was rummaging through some of my moms old magazines and came across a Real Simple from October 2009. They ran a section on weekly dinners for a little price. i love the idea of buying everything i need a once to save myself trips to the store. some of the recipes featured just look mouth watering. i wanted to spread the love to you all. Thursdays dish is the one that follows. yuuuuuaaammmma.

Roasted Pork With Shredded Brussels Sprouts

Serves 4| Hands-On Time: 20m | Total Time: 25m

Ingredients

• 2 tablespoons olive oil
• 1 pork tenderloin (1 1/4 pounds)
• kosher salt and black pepper
• 12 ounces Brussels sprouts, thinly sliced
• 1/4 cup dried apricots, chopped
• 2 tablespoons roasted unsalted almonds, chopped

Directions

1. Heat oven to 400º F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
2. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Cook, turning occasionally, until browned, 6 to 8 minutes.
3. Transfer the skillet to oven. Roast the pork until cooked through, 10 to 12 minutes. Let rest before slicing.
4. Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat.
5. Add the Brussels sprouts, apricots, almonds, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing, until the Brussels sprouts are just tender, 3 to 4 minutes.
6. Serve the Brussels sprouts with the pork.

By Sara Quessenberry,  October 2009