Pork Tenderloin with Brussels Sprouts

Pork Tenderloin with Brussels Sprouts, Sausage, Butternut squash, and a Bourbon Jus 

Serves: 4

8 oz                      Pork Tenderloin, Sliced into Medallions

4 oz                      Hot Italian Sausage, Ground

4oz                       Brussels Sprouts, cut in half (fresh or frozen)

4oz                       Butternut Squash, small dice

2oz                       Bourbon

4oz                       Chicken Stock

1 oz                      Butter

Thinly slice the pork into medallions.  Sear in a hot pan and place to the side.  In the same pan, brown off the sausage rand remove any excess grease.  Add the Brussels sprouts cut side down to the pan.  Cook the Brussels sprouts until they have a nice caramelized color, about one minute.  Add in the butternut squash and stir.  Carefully add in the bourbon, lighting it to burn off the alcohol.  Add in the chicken stock and reduce by half.  Return the medallions to the pan along with the butter.  Cook for another 3 minutes