Brussel sprouts are yummy, I promise.

I made this all the way back last week. It was "Yummerz!" to quote the roommate, and I agree, it was really good. The brussels were really sweet, and the pork, which had an almost BBQ tang to it, was really tender and a good contrast to my normal sandwich, one-pot-stop, or generally on-the-go meals.

Look, I measured stuff! And I wrote down the recipe! It was a big deal guys, a big deal. This is the marinade for the pork. I only let mine marinade for about half an hour because well, I got hungry. Then I roasted it on 350 for 35 minutes. I used a VERY small pork loin though, and baby-sat it the whole time, because I don't trust my oven. Also, as you can see I totally scorched the overflow sauce, but whatever. It had rendered pork fat in it, so I might have eaten the torched part on toast. Just maybe.

2 tbs apple cider vinegar

1 tbs fish sauce (If you don't own this yet, BUY SOME. Its good on everything)

1 tbs honey

1/2 tbs mustard

1/2 tbs fennel seed

1/2 tbs celery seed

salt and pepper to taste

The brussels were way simpler. I just sauteed them in butter (non-salted) then added a splash of balsamic vinegar towards the end to make them a little sweeter. Then, because I had some and I accurately predicted it would be delicious, I served them with a drizzle of honey on top. I literally ate them like candy straight out of the bowl. For the record, that was about 2 lbs of brussels. This dinner was super cheap, because I only used half of a pork loin that I had a coupon for, so all told, about $7 for the whole thing. $2 in pork, $4 in brussels, and $1 in used costs in spices and stuff.