Worthy of a special occasion, but easy enough to pull off on a weekday, time-friendly pork tenderloin is used for a stunning plated dish to add to your winter meal plan. Roasted with a maple mustard smear, and adorning a wintery pilaf of Brussels sprouts, rice, and seasonal fruit, it’s a perfect pork dinner that will have diners reaching for seconds.
Pork cooks quickly in this high-temperature roast, allowing you to skip the step of searing on the stovetop. The oven makes the crust for you.
Roasted Brussels sprouts can be made up to 1 day in advance and tossed with remaining pilaf ingredients immediately before serving. Pork can be made up to 2 days in advance, but is best enjoyed cold, as reheating will make it dry.
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.
This recipe is part of the Why Not Roast? collection.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.