Pork and Charred Brussels Sprouts with Chile Lime Sauce

Yummmmmmmmmmm!!! Here's a great one for a Happy Friday:
(serves 4)

1&1/2 lbs. Brussels sprouts, stems trimmed
1 pork tenderloin, trimmed (or you could use turkey or chicken*)
1/2 t. each sea* salt, and freshly ground pepper
5 T. EVOO, divided
1 lb. sweet potatoes, cut into 3/4 by 4" wedges
1 small red onion, cut into 1/2" wedges
1/4 cup each honey, lime, and lemon juice*
2 T. Thai or Vietnamese fish sauce
1/8 t. ground coriander*
2 cloves of garlic, minced
1 T. chopped fresh peeled* ginger
2 Thai chiles or 1 Serrano chile, minced (wear gloves!!*)
3/4 cup roughly chopped cilantro, divided (or you can use flat leaf parsley

Preheat oven to 450. Separate Brussels sprout leaves; thinly slice hearts. Set aside. Season pork with 1/4 each S&P. Brown in 1 T. oil in a large frying pan over med.* heat, turning, 8-10 mins. Toss sweet potatoes in a roasting pan with onions, 2 T. oil, 1/4 each S&P, and coriander. Add pork. Roast 20-25 or until  it has reached the internal temp. of at least 145 for pork, 165 for poultry*, stirring veggies once. Meanwhile, puree honey, lime and lemon juices, fish sauce, garlic, ginger, and half the chile in a blender. Stir in remaining chile; set sauce aside. Heat 1 T. oil in the frying pan over med.* high heat, and lightly char half the Brussels sprouts, stirring, 2 mins. Transfer to a bowl. Repeat with remaining sprouts. Toss with 1/2 cup cilantro and 1/4 cup sauce. Remove roasting pan from oven, and let the pork rest at least 5-10 mins. covered* to redistribute the juices - this is VERY important to keep it moist!!!!!* Slice pork, toss sweet potatoes with remaining cilantro, and set on a platter with Brussels sprouts; drizzle more sauce to taste over everything (you may have some leftover for a salad dressing the next day*).

You ARE a success!! Have FUN today.

Love,

MM