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.
Roasting technique
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.
Make-ahead
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.
Roasted Maple-Mustard Pork over Brussels Sprout Pilaf
Ingredients
- 1 lb (450 g) pork tenderloin
- 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
Nutrition
Per serving:
- calories455
- protein21g
- fat20g
- saturated fat3g
- trans fat0g
- carbohydrates51g
- sugars12g
- fibre10g
- sodium394mg
Directions
01
Preheat oven to 425 F (200 C).
02
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.
03
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.
Allison Day is a cookbook author, recipe developer, food photographer, and nutritionist (RHN) with over 12 years’ experience in the world of food media.
