Pork Tenderloin with Brussels Sprouts; the Weekly Menu — 2 Comments

  1. I had a bit of trouble with this recipe, and am hoping you can help. I really am not a big fan of brussels sprouts, but I try to eat them every now and again just to change up my nutrient sources. This sounded like a good way to camouflage the veggie, so I tried it a few days ago. When you say, “Add sugar, mustard, and stock; stir to combine, cover and simmer.” you don’t mention how long to simmer. Is it just while trimming the sprouts? Or is there a time frame missing there?
    The liquid didn’t thicken properly and the sprouts ended up practically mush while I was trying to “stir until thickened”. The rest of it did seem to adequately hide the icky sprout flavor, so I’d like to be able to try it again sometime if I can figure out where it sort of fell apart.