Chile Pork Fillets, Garlic Brussels Sprouts

cup kosher salt, for brining, plus more for seasoning frac14; cup sugar 4 pork fillets (8 ounces each) cut from the loin 3 tablespoons ancho chile powder, or other chile powder2 tablespoons dark brown sugar 4 tablespoons minced garlic frac14; cup melted unsalted butter Freshly ground black pepper 3 tablespoons grapeseed or canola oil 2 pints Brussels sprouts, halved and cored 10 new potatoes, halved 2 tablespoons ponzu

At least 2 and up to 4 hours in advance, brine the pork: In a bowl large enough to hold the pork and brine, combine the cup salt, the sugar, and 8 cups water. Stir to dissolve the salt and sugar, and add the pork. If the pork isn't covered, add more water. Refrigerate for 2 to 4 hours. Rinse the pork and pat dry.

Heat the oven to 350 degrees.

On a large shallow plate combine the chile powder, brown sugar, 2 tablespoons of the garlic, and the butter and blend. Roll the pork in the mixture and season lightly with salt and pepper.

Heat a large heavy skillet over medium heat. Add 2 tablespoons oil and swirl to coat the pan. When the oil is hot, add the pork and saute, turning once, until brown, about 6 minutes. Transfer the pork to a plate and set aside.

Add the remaining tablespoon of oil to the skillet, swirl, and when hot, add the Brussels sprouts, potatoes, remaining garlic, and ponzu. Season with salt and pepper and mix well. Top with the pork and roast in the oven until the pork is medium, with an internal temperature of 140 degrees, 15-20 minutes. Remove and

allow to rest 10 minutes.

If serving the pork whole, transfer the sprouts and potatoes to a platter and top with the pork. Alternatively, transfer the pork to a cutting board and slice. Distribute the vegetables and sliced pork on four individual serving plates and serve.

Serves four.

#8220;Simply Ming One-Pot Meals#8221; by Ming Tsai and Arthur Boehm (2010 Kyle)