Maple & Mustard Pork Loin over Brussels Sprout Pilaf
A meal worthy of a special occasion, but easy enough to pull off on a weeknight.
- 1 lb (450 g) Broek Acres pork loin roast
- 2 Tbsp (30 mL) Dijon mustard
- 2 Tbsp (30 mL) maple syrup
- 1 lb (450 g) Brussels sprouts, shredded
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1/4 tsp (1 mL) salt
- 2 cups (500 mL) warm cooked brown basmati rice or cooked quinoa
- 1/2 cup (125 mL) pomegranate seeds
- 1/2 cup (125 mL) chopped pecans
- 1 navel orange, peeled and chopped
- 1 Tbsp (15 mL) chopped fresh rosemary, plus more to garnish
- Preheat oven to 425 F (200 C).
- Add pork to half of large baking sheet. In small bowl, combine mustard and maple syrup; spread evenly over pork. Roast for 10 minutes.
- Add Brussels sprouts, oil, and salt to other side of baking sheet, toss, and add back to oven. Roast until internal temperature of pork is 160 to 170 F (70 to 75 C); remove pork to plate to rest.
- For pilaf, add roasted sprouts to bowl and toss with remaining ingredients. Add pilaf to plates; slice pork and place on top of rice. Garnish with additional rosemary and serve.