Using a food processor fitted with a thin slicing blade, add brussels sprouts a few at a time, creating thin wispy slices. Set aside.
Heat a large skillet over medium heat and cook bacon until most of the fat has rendered and the bacon is starting to crisp. Scoop out bacon onto a paper towel lined plate, leaving approximately 2 tbsp of fat in the skillet. Over medium heat add shallots and cook stirring frequently until starting to soften, about 3 minutes. Add minced garlic and continue to cook for 2 minutes. Stir in brussels sprouts and continue to cook until starting to soften, about 7-8 minutes. Add lemon juice, apple cider vinegar and pine nuts. Toss to combine. Season with salt and pepper. Serve immediately.
Chop bacon into medium dice and cook until just starting to crisp and most of the fat has rendered. Scoop out bacon onto a paper towel lined plate, reserving bacon fat. Allow bacon to cool to room temperature before proceeding.
In a mini food processor combine half of the bread crumbs, bacon, pepper and smoked paprika. Pulse until crumbly and bacon has broken down into bits. Add remaining bread crumbs and melted butter. Pulse until just combined. Set aside.
Smoked Gouda Mac and Cheese
Cook macaroni in salted water until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
Preheat oven to 350℉. In a large sauce pan, heat reserved bacon fat. Add flour and stir to combine. Cook over medium heat for 1 minute stirring often. Add 1 cup hot milk, continue to whisk until smooth and the mixture starts to bubble. Whisk in another cup of hot milk and whisk until smooth. Add remaining milk, whisk until smooth and allow to come to a boil. Reduce heat to medium low and simmer for 10 minutes, stirring often. Whisk in dry mustard, salt, Worcestershire sauce, thyme, white pepper, cayenne and nutmeg.
Toss together 1/2 cup shredded smoked gouda, 1/2 cup shredded white cheddar and 1/4 cup parmesan. Set aside.
Add remaining 4 cups of cheese to the sauce, stir until melted. Add cooked macaroni and stir to combine. Divide equally into individual cocotte dishes or a 9"x13" pan sprayed with non stick spray. Top with remaining cheese and then bread crumbs. Bake for 20-25 minutes until golden.
Recipe Notes
Top up reserved bacon fat with butter to make 1/4 cup if there's not quite enough. Cook pasta at the same time as cooking the bacon.
Cut pork tenderloin in half lengthwise. Lay cut side flat and cut tenderloin into thin strips. Repeat with other side. Season with salt and pepper and set aside.
Mix cornstarch and cold water and set aside.
Add 1 Tbsp oil to a large non stick skillet. Heat over high heat until hot. Add half of the pork tenderloin slices and quickly sauté until browned and just cooked through. Set aside and cover. Repeat with remaining pork tenderloin.
In same skillet heat remaining Tbsp of oil and sauté onions until softened and slightly caramalized, about 5 minutes. Remove from pan and set aside. In same skillet add bacon and cook until rendered but not crisp. Add jalapeño and continue to cook until bacon has started to crisp and jalapeño has softened, about 5 more minutes.
In the same skillet add wine and reduce slightly for about 2 minutes. Add stock and cream and continue to reduce to 1 1/4 cups, about 7 minutes. Add cornstarch mixture and cook until slightly thickened and mixture has come to a slight boil. Reduce heat and add in pork, onions, tomatoes and lime juice. Cook until heated through, about 1 minute. Season to taste with salt and pepper. Serve over rice and sprinkle with green onions and cilantro if desired.
Recipe Notes
Recipe Source: Adapted from Epicurious Shredded Pork Tenderloin with Lime Sauce
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