Seared Pork Tenderloin with Tangy Shaved Brussels Sprouts and Kohlrabi Salad

This dish combines tender, juicy pork tenderloin steaks with a crisp, vibrant salad, all tied together by a bold, tangy Dijon aioli. The pork is brined for maximum flavor and seared to perfection, creating a savory contrast to the refreshing mix of shaved Brussels sprouts, kohlrabi, and arugula. The tangy aioli adds the perfect finishing touch, elevating each component into a well-rounded, flavorful dish. It’s a satisfying marriage of rich, savory pork and light, zesty vegetables, ideal for any occasion. The pork tenderloin steaks are first brined in a simple yet effective mixture of water, salt, sugar, garlic, peppercorns, and bay leaf. Brining the pork tenderloin enhances its flavor and helps retain moisture during cooking, resulting in a tender, juicy steak. After brining, the steaks are seared to create a golden-brown, caramelized crust. This searing process locks in the juices, giving the pork a beautiful contrast of a crispy exterior and a succulent interior. The natural richness of the pork is complemented nicely by the light and fresh salad, while the tangy aioli cuts brings brightness to each bite. The salad provides a crunchy, fresh element to balance the pork. Shaved Brussels sprouts are combined with thinly julienned kohlrabi and red onion for a satisfying texture and mild flavor. The earthy Brussels sprouts, slightly sweet kohlrabi, and sharp red onion make for a refreshing salad base that contrasts with the richness of the pork. Adding arugula introduces a peppery bite, while fresh parsley brightens the overall flavor. Tossed lightly in extra virgin olive oil, salt, and ground black pepper, the salad is simple but vibrant, providing the perfect foil for the savory pork, creating a delightful contrast of flavors and textures.The tangy element of this dish comes from the Dijon aioli, which serves as both a dressing and a sauce. The aioli is made from egg yolks, Dijon mustard, white wine vinegar, cider vinegar, honey, and garlic, whisked with extra virgin olive oil to create a smooth, creamy texture. The Dijon mustard provides a sharp, tangy flavor beautifully balanced by the honey’s sweetness and the vinegars’ acidity. This aioli adds depth and richness to the salad and enhances the pork flavor. Its creamy texture contrasts nicely with the crisp salad, while the tangy bite brings out the best in the pork tenderloin. The combination of the brined pork, fresh salad, and tangy aioli creates a dish that is both satisfying and refreshing. The pork is rich and tender, the salad is crisp and light, and the aioli ties everything together with its creamy tanginess. The balance of flavors and textures, from the rich pork to the crisp salad and the creamy aioli, makes Seared Pork Tenderloin with Tangy Shaved Brussels Sprouts and Kohlrabi Salad a dish that is perfect for any occasion, whether it’s a special dinner or a casual lunch. The interplay of tangy, savory, and fresh elements ensures that every bite is a delightful exploration of flavor and texture.