Pan-Seared Pork Tenderloin With Brussels Sprouts

In a heavy medium skillet cook the bacon over medium-high heat until it is crispy, about 5 minutes. Remove it with a slotted spoon to a paper towel-lined plate to absorb the excess fat.

Meanwhile, in a small bowl, mix the salt, pepper and 1 teaspoon of lemon zest. Coat the pork liberally with the salt mixture; press to make the coating stick.

Heat a medium saucepan of water to a boil.

Add the pork to the bacon drippings in the skillet; sear it on all sides until browned about 7 minutes. Reduce the heat to medium low and cover. Cook the pork, turning it once, until a thermometer inserted in its thickest portion shows it is done (about 20 minutes).

Meanwhile, add the Brussels sprouts to the boiling water, and heat to a boil. Cook until the vegetables are crisp-tender and the leaves start to separate, about 3 minutes, then drain.

Add the sprouts to the skillet with the pork drippings; cook, stirring often, over medium high heat until they are tender, about 2 minutes. Season with some of the remaining salt mixture to taste and sprinkle them with the bacon. Spoon the sprouts onto a serving plate.

Slice the pork thinly, arrange the slices over the sprouts. Sprinkle the remaining lemon zest over the pork.