Chile-Marinated Pork With Vietnamese Brussels Sprouts - PCOS-Friendly Recipe
This Chile-Marinated Pork With Vietnamese Brussels Sprouts is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 5 1/2 tablespoons vegetable oil, such as grapeseed, divided
- 2 tablespoons rice wine vinegar
- 1 1/2 tablespoons soy sauce
- 3 garlic cloves, finely grated, divided
- 2 teaspoons finely grated ginger
- 1 1/2 tablespoon hot chile paste, such as sambal oelek
- 3/4 teaspoon kosher salt
- Two 1-pound pork tenderloins
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1/2 teaspoon honey
- 1/2 to 1 red Thai chile pepper, very thinly sliced
- 1 1/2 tablespoons finely chopped roasted unsalted peanuts
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 3/4 cup low-sodium chicken broth or water
- 1 tablespoon butter
- 1 tablespoon roughly chopped mint
Instructions
- Preheat oven to 400 °F. In a medium bowl, whisk together 2 tablespoons oil, vinegar, soy sauce, 2 grated garlic cloves, ginger, chile paste, and 1/4 teaspoon salt. Place pork in a large resealable plastic bag and pour marinade over, tossing to coat. Marinate for 30 minutes at room temperature.
- In a small bowl, whisk together remaining 1 grated garlic clove, fish sauce, lime, honey, chile pepper, peanuts, and 1 tablespoon water. Set aside.
- On a rimmed baking sheet, toss Brussels sprouts with 1 1/2 tablespoons oil and 1/2 teaspoon salt. Roast 15 minutes, then toss. Continue to roast until browned and cooked through, 10 to 15 minutes more. Transfer to a large bowl and toss with 2 tablespoons of the vinaigrette. Taste and add more vinaigrette, if desired.
- Meanwhile, heat a large skillet with 2 tablespoons oil over medium-high heat. Remove pork from marinade (reserve marinade) and sear on 3 sides until lightly browned, about 3 minutes per side. Turn tenderloins onto their fourth side and add broth to pan. Transfer skillet to oven and roast pork, basting occasionally, until internal temperature reaches 140 °F for medium rare or 145 °F for medium, 10 to 13 minutes more (temperature will rise by about 10 degrees after cooking). Transfer pork to cutting board and let rest 5 minutes, and reserve skillet.
- Add reserved marinade to the skillet and reduce over medium heat, stirring and scraping up the browned bits, until thickened to a pan sauce that coats the back of a spoon, 3 to 5 minutes. Remove from heat and whisk in butter. Taste and adjust seasoning.
- To serve, slice pork and drizzle with pan sauce. Spoon Brussels sprouts onto plate, sprinkle with mint, and serve additional pan sauce on side.
- Do ahead: Chile marinade and fish sauce vinaigrette can be made one day in advance.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Honey, Nuts.
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Frequently Asked Questions
Yes, this Chile-Marinated Pork With Vietnamese Brussels Sprouts recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Dinner. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 4 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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