Ingredients:

  • 1 lb pork tenderloin, trimmed
  • 1 lb Brussels sprouts, halved
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/3 cup pure maple syrup
  • 2 tbsp unsalted butter, chilled and cubed
  • 3 cloves garlic, minced
  • 1 tsp fresh rosemary, finely chopped
  • 1 tbsp apple cider vinegar

Instructions:

  1. Pat the pork tenderloin completely dry with paper towels. Season generously with salt and pepper.
  2. Heat oil in a 12-inch cast iron skillet over medium-high heat until it shimmers. Sear the pork for 3–5 minutes per side until a deep brown crust forms. Remove pork from the pan and let it rest on a plate.
  3. In the same skillet, place the Brussels sprouts cut-side down. Cook undisturbed for 4–5 minutes until deeply charred, then toss and cook for another 3 minutes until tender. Move sprouts to the plating area.
  4. Lower heat to medium. Add minced garlic and rosemary, sautéing for 30 seconds until fragrant.
  5. Pour in the maple syrup and apple cider vinegar. Let the mixture bubble and reduce by half (about 3 minutes) until syrupy.
  6. Turn off the heat. Stir in the chilled butter cubes one by one, whisking constantly until the sauce is velvety and glossy.
  7. Return the pork and any accumulated juices to the pan, spooning the glaze over the meat for 1 minute to coat.