Cooking should always be fun but the aftermath of dirty dishes? Not so much. That’s why my stove-to-oven Chili Pork Fillet recipe will have you overjoyed with its one skillet approach. First we’ll marinade the pork for more juicy flavor then give it a classic sear on the stove top before popping the whole skillet in the oven. With a hearty side of garlic potatoes and brussel sprout included, this pork recipe is a one-stop shop for dinner!
- 1/3 cup kosher salt, for brining, plus more for seasoning
- 1/4 cup sugar
- Four 8-ounce pork fillets cut from the loin
- 3 tablespoons ancho chili powder, or other chili powder
- 2 tablespoons dark brown sugar
- 4 tablespoons minced garlic
- 1/4 cup melted unsalted butter
- Freshly ground black pepper
- 3 tablespoons grapeseed or canola oil
- 2 pints Brussel sprouts, halved and cored
- 10 new potatoes, halved
- 2 tablespoons naturally brewed ponzu
- At least 2 and up to 4 hours in advance, brine the pork: In a bowl large enough to hold the pork and brine. Combine the 1/3 cup salt, the sugar and 8 cups of water. Stir to dissolve the salt and sugar and add the pork. If the pork isn’t covered, add more water. Refrigerate for 2 to 4 hours. Rinse the pork and pat dry.
- Preheat the oven to 350°F. On a large shallow plate combine the chili powder, brown sugar, 2 tablespoons of the garlic, and the butter and blend. Roll the pork in the mixture and season lightly with salt and pepper.
- Heat a large heavy skillet over medium heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil is hot, add the pork and sauté, turning once, until brown, about 6 minutes. Transfer the pork to a plate and set aside.
- Add the remaining tablespoon of oil to the skillet, swirl, and when hot, add the Brussels sprouts, potatoes, remaining garlic, and ponzu. Season with salt and pepper and mix well. Top with the pork and roast in the oven until the pork is medium, with an internal temperature of 140°F, 15 to 20 minutes. Remove and allow to rest 10 minutes.
- Transfer the sprouts and potatoes to four individual plates, top with the pork, and serve.
What would you add to this Chili Pork Fillets recipe to make it your own?