Another tasty 5 in 5 from Michael Symon!
PORK AND SHAVED BRUSSELS SPROUTS SKILLET
4 tablespoons olive oil (divided)
1 1/2 pounds pork tenderloin (trimmed of excess fat, sliced into 1-inch thick medallions)
1 1/2 pounds brussels sprouts (root ends removed, shredded)
1 small bunch carrots (peeled, thinly sliced into rounds )
1/3 cup low sodium soy or tamari
1/2 tablespoon Sriracha (plus more for serving)
Kosher salt and freshly ground black pepper (for taste)
Place a large sauté pan over high heat and add 2 tablespoons of olive oil.
Season the pork well with salt and pepper then add it to the pan in an even layer. Cook without moving until golden brown, about 2 minutes.Flip the pork and move to one side of the pan.
Add the carrots and the Brussels sprouts to the pan and shake the vegetables out into a single layer. Continue to cook for another 3 minutes and then stir in the soy sauce and 2 tablespoons of water. Add the Sriracha stirring to combine. Serve with additional Sriracha, to taste if desired.
Tip: Substitute the pork with chicken for a lighter, tasty twist on this dish!