1 teaspoon coarse salt

1 teaspoon coarsely ground pepper

2 tablespoons grated lemon zest

1 pork tenderloin, about 1 pound

1 pound Brussels sprouts, stem end trimmed, cut into eighths

1. Cook bacon in heavy medium skillet over medium-high heat until crispy, about 5 minutes.

2. Remove with slotted spoon to paper towel-lined plate. Meanwhile, mix salt, pepper and 1 teaspoon of the lemon zest in small bowl.

3. Coat the pork liberally with the salt mixture; press to coat. Heat a medium saucepan of water to a boil.

4. Add pork to the bacon drippings in the skillet; sear on all sides until browned, about 7 minutes. Reduce heat to medium-low; cover.

5. Cook pork, turning once, until thermometer inserted in thickest portion reads 150 degrees, about 10 minutes. Transfer to cutting board; cover.

6. Meanwhile, add Brussels sprouts to boiling water; heat to a boil.

7. Cook until crisp-tender and leaves start to separate, 3 minutes. Drain.

8. Add sprouts to skillet with pork drippings; cook, stirring often, over medium high heat until tender, about 2 minutes. Season with some of the remaining salt mixture to taste.

9. Sprinkle with bacon. Spoon sprouts onto a serving plate. Slice pork thinly; arrange pork slices over sprouts.

10. Sprinkle remaining lemon zest over pork

Looks good; I'll try making it this weekend.