Pork and Charred Brussels Sprouts with Chile Lime Sauce

Ingredients

• 1.5 pounds brussels sprouts trimmed
• 0.8 cup cilantro leaves divided roughly chopped
• 2 tablespoons vietnamese fish sauce 
• 1 tablespoon ginger fresh chopped
• 2  garlic cloves peeled
• 0.3 cup honey 
• 0.5 teaspoon kosher salt divided
• 1.3 lbs pork tenderloin trimmed
• 0.3 cup juice of lime 
• 5 tablespoons olive oil extra-virgin divided
• 0.5 teaspoon pepper divided
• 1 small onion red cut into 1/2-in. wedges
• 1 pound sweet potatoes cut into 3/4- by 4-in. wedges
• 2  thai chiles minced

Equipment

• bowl
• frying pan
• oven
• blender
• roasting pan

Directions

1. Preheat oven to 45
2. Separate brussels sprout leaves; thinly slice hearts. Set aside.
3. Season pork with 1/4 tsp. each salt and pepper. Brown in 1 tbsp. oil in a large frying pan over high heat, turning, 8 to 10 minutes.
4. Toss sweet potatoes in a roasting pan with onion, 2 tbsp. oil, and 1/4 tsp. each salt and pepper.
5. Add pork. Roast 15 to 20 minutes for medium-rare, stirring vegetables once.
6. Meanwhile, pure honey, lime juice, fish sauce, garlic, ginger, and half the chile in a blender. Stir in remaining chile; set sauce aside.
7. Heat 1 tbsp. oil in the frying pan over high heat and lightly char half the brussels sprouts, stirring, 2 minutes.
8. Transfer to a bowl. Repeat for remaining brussels sprouts. Toss with 1/2 cup cilantro and 1/4 cup sauce.
9. Slice pork, toss sweet potatoes with remaining cilantro, and set on a platter with brussels sprouts.
10. Drizzle more sauce to taste over everything (you may have some left over).