Pork tenderloin over brussel sprouts with a Grand Marnier/crazen sauce, red wine reduction

      There is no better satisfaction than making something wonderful out of nothing, especially when it tastes damn good! Another great thing about cooking is that it is a very inspirational and creative process. There are many recipes out there and it doesn’t hurt to follow them but never be afraid to put your own spin on something and really make it your own. If there are two things i can teach you it’s that:

  1. Whether your making homemade pizzas or a veal saltimbocca remember that all you need is a little TLC and probably a pinch of salt and you should be golden…..and
  2. $50 may get you a pair of pants, but home cooking and red wine gets you into hers! 

This recipe is a little more intricate than the last couple but its delicious and healthy!

Di maiale al vino rosso passito smalto: (Pork tenderloin over brussel sprouts with a Grand Marnier/crazen sauce, red wine reduction)

Serving size: 4-6


  • 2 pounds Brussel sprouts
  • 1 1/2 – 2 pounds pork tenderloin
  • 7 cloves of garlic (chopped)
  • 1/2 sweet onion (chopped)
  • 1 cup oceanspray Crazens
  • 1 cup Grand Marnier 
  • 3 tbsp thyme/sage (chopped)
  • 4 tbsp butter
  • 1 cup chicken broth
  • 1/2 cup red wine
  • 1/4 cup sugar
  • salt and pepper
  • olive oil

First and foremost I would pre-heat the oven to 450 degrees F. I would then continue in this order:

*put your crazens in a large cup and soak them in the grand Marnier till your ready to use them!

Brussel sprouts: First start by de-stemming the brussel sprouts and cut them in half. next you want to blanch them for a minute or two in a bowl of ice water. I highly recommend blanching for it shocks the vegetable and makes it more appetizing. After about a minute or two strain the water and mix in a large bowl with a couple tbsp’s of olive oil, 4 cloves chopped garlic, onions,salt and pepper…In a large tray pan first put olive oil on the pan to keep the sprouts from sticking. lay the brussel sprouts on the pan and place in oven. I like to add a tbsp or 2 of butter for nice flavor. cook for 20 min stir with spatula then cook another 5-10 min!

The Pork: season your tenderloin with olive oil salt and pepper. In a sautee’ pan put 3 tbsp olive oil on high heat wait 15 sec then add your pork…every minute or so flip your tenderloin so it is a little gold on each side…next place your tenderloin on a tray pan with salt, pepper and a drizzle of olive oil and add directly into the oven..cook for 20 min for a nice medium rare temp.

*while the meat and brussel sprouts cook start your sauce

The sauce: Start by placing a couple tbsp olive oil in pan and sautee your garlic on low heat for a minute or so. Next add your grand marnier soaked crazens along with a couple tspn of the grand marnier itself to the pan and let sit on medium heat for 30 seconds. Next adjust to high heat and add your red wine. let sit for 30 seconds before adding your chicken broth, sugar, 2 tbsp butter, thyme and sage. Let sauce reduce down for 10-15 minutes stirring occasionally.  When you take your pork and brussels sprouts out of the oven turn your heat off and add a splash of orange juice to finish, stir and let sit till its time to serve.

*To really impress, cut your tenderloin into inch think medallion size pieces and place 4-5 of them over a bed of some of the brussel sprouts, then drizzle your sauce over top for a nice presentation!

*you can pour the sauce over the pork itself or let everyone help themselves to it individually!

And as always remember,

Buon Appetito America!



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