Pork Tenderloin with Brussels Sprouts in Mustard Cream Sauce

Tom made this tonight. Confession: Tom is the real chef of our relationship, even though I do most of the cooking. The cooking I do is, "put chicken and veggies in oven, bake at 400 til done". Tom's cooking involves actual recipes and purchase of fancypants ingredients that do not come in cans or live in our pantry till we inevitably need them. Anyway, this was swoon-worthy and delicious (and also South Beach Phase 1 friendly) and you should totally try it.

2 pints Brussels sprouts (1 1/2 lbs)

3-4 Pork Tenderloins, cubed
2 TBSP margarine or butter
1/2 cup nonfat half & half
2 T Dijon mustard
1/2 tsp ground thyme
1/2 tsp salt

Chili powder or cajun seasoning

Olive oil


Cook sprouts in large amount of rapidly boiling salted water until tender, about 9-12 minutes.

While Brussels sprouts are boiling, take 3-4 pork tenderloins, cubed.

Toss with some chili powder or cajun seasoning and saute in olive oil until done.

Drain sprouts immediately in colander; hold under cold running water to stop cooking. Cut in quarters lengthwise.

Melt butter in large non-stick skillet. Add cream, mustard, thyme and salt. Cook over high heat, stirring often until thickened, about 4 minutes.

Add sprouts and pork; toss lightly to coat with cream. Cook just until heated through.