Ingredients

• 1 pork tenderloin (about 1 lb)
• 1 teaspoon kosher salt
• ½ teaspoon pepper
• 2 tablespoons canola oil
• ¾ cup chicken broth
• 1 tablespoon prepared horseradish
• 1 tablespoon Dijon mustard
• ¼ teaspoon ground red pepper
• 1 tablespoon fresh chives, finely chopped
• 1 tablespoon unsalted butter
• 2 tablespoons half-and-half

Prep

• Preheat oven to 375°F. Coat 13- x 9-inch baking pan with spray; place tortillas in baking dish.
• Shred cheese (1 ½ cups).
• Remove sausage casing: cut almost in half (butterfly); turn sausage over and peel casing away (wash hands).

Steps

1. Cut pork into 1-inch thick medallions; season with salt and pepper (wash hands). Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add pork in single layer; cook 3–4 minutes on each side or until browned. Remove pork from pan.
2. Add broth to pan and bring to a boil. Whisk in horseradish, mustard, and red pepper; cook 3–4 minutes or until slightly reduced. Meanwhile, chop chives.
3. Remove pan from heat. Whisk in butter, half-and-half, and chives. Return pork to pan and reduce heat to low; cook 1–2 more minutes and until pork is 145°F. Serve

Ingredients

• 2 medium shallots, thinly sliced
• 1 lb Brussels sprouts, halved
• 2 tablespoons canola oil
• 4 oz fresh gourmet mushroom blend
• ¼ cup chicken broth
• 3 tablespoons seasoned rice vinegar
• 1 teaspoon kosher salt
• ½ teaspoon pepper
• 3 tablespoons unsalted butter

Steps

1. Slice shallots. Trim Brussels sprouts and cut in half lengthwise; place in microwave-safe bowl and cover.
2. Microwave Brussels sprouts on HIGH for 3 minutes and drain any liquid. Meanwhile, preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then add shallots, mushrooms, and Brussels sprouts; cook and stir 5–6 minutes or until golden and beginning to soften.
3. Stir in remaining ingredients; cook and stir until sauce has reduced and thickened slightly. Serve.