Uncategorized
Herb-Roast Pork with Brussels Sprouts
Recipe by Clare Langan (@clarelangan)
Reading Material / Recipes /
Herb-Roast Pork with Brussels Sprouts
Herb-Roast Pork with Brussels Sprouts
Recipe by Clare Langan (@clarelangan)
The roast packs Tuscan flavor with a simple sage-rosemary-fennel rub, while Brussels sprouts roast alongside and soak up the juices. A hit of red wine vinegar brightens it all. Serve with whole-grain mustard and potatoes. Weeknight easy, holiday special.
The celebratory holiday roast gets its character from a fragrant herb rub with classic Tuscan flavors like sage, rosemary, and fennel. Brussels sprouts roast right alongside, soaking up the pan juices before getting a splash of red wine vinegar to wake everything up. Serve it all with generous dollops of mild whole-grain mustard and roasted or mashed potatoes. It is unfussy enough for a weeknight yet special enough for a holiday table.
Ingredients
- 2 tablespoons chopped fresh sage
- 1 tablespoons chopped fresh rosemary
- 1 teaspoon fennel seeds, crushed
- Kosher salt
- Freshly ground black pepper
- 1 (2 lb.) boneless pork loin, tied with butcher’s twine
- 2 lbs. brussels sprouts, halved
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Chopped fresh chives, for serving
- Whole grain mustard, for serving
- Flaky sea salt, for serving
Directions
-
Preheat oven to 375F.
-
In a small bowl, mix sage, rosemary, fennel seeds, 1 tablespoon salt and ½ teaspoon pepper in a small bowl. Pat pork dry with paper towels, then sprinkle with herb mixture all over, using your hands to press to coat.
-
In a medium bowl, toss Brussels sprouts with 1 tablespoon olive oil and season with salt and pepper to taste, set aside.
-
Heat remaining 1 tablespoon olive oil in a large oven-proof skillet, preferably cast iron, over medium-high heat. Add pork and sear for about 10 minutes, flipping every few minutes to brown on all sides.
-
Add Brussels sprouts to skillet, then transfer to oven and roast for 30 to 40 minutes until a meat thermometer reaches 140F. Remove pork onto a cutting board to rest. Continue to roast the Brussels sprouts until tender and browned, about 10 to 15 minutes longer.
-
Remove Brussels sprouts from oven and drizzle with vinegar, using a wooden spoon to scrape any brown bits from the bottom of the pan.
-
Remove twine from pork. Cut into ½-inch thick slices. Serve with Brussels sprouts and dollops of whole grain mustard. Garnish with chives, a few more cracks of black pepper and flaky salt before serving.
The Perfect Pairings
Related product
The MK Free Board
A safer, better choice. The MK Free Board™️ is made of a revolutionary material that is plant-based and leaves behind no permanent microplastics. Easy to use, easy to clean, this cutting board offers peace of mind in knowing it’s a smart choice for your kitchen.
A generously sized cutting board, The MK Free Board™️ is non-porous, making it safe for handling raw proteins, and is dishwasher-safe. A lightly textured surface is easy on your knives and a juice groove catches any runaway liquid. Cook with confidence.
Chef’s Tip: Have a slippery counter? We’re looking at you quartz and marble! Slip a damp cloth beneath your cutting board to lock it in place.
Related product
The 8″ Knife
Kitchen confidence starts here.The 8” Knife easily tackles any task in your kitchen – from dicing vegetables to carving roasts and mincing herbs – thanks to a perfectly balanced full tang design (goodbye, hand cramping), ever-so-grippy handle and a razor sharp, high-carbon, corrosion-resistant Japanese stainless steel blade.
Related product
The Table Knives
A NYT Gift Guide Pick and Wirecutter’s Top Pick for Best Steak Knives. Seamlessly slice through turkey, steaks and squash with hand-finished German steel stainless blades and matte, stain-resistant, and ever-so-slightly grippy handle. Each set of four comes with a wooden holder, designed to stand upright on the counter or lay horizontally in a drawer.
Don’t miss it! The Table Knives often sell out, so we recommend acting fast when they’re in stock.
The Perfect Pairings
Related product
The MK Free Board
A safer, better choice. The MK Free Board™️ is made of a revolutionary material that is plant-based and leaves behind no permanent microplastics. Easy to use, easy to clean, this cutting board offers peace of mind in knowing it’s a smart choice for your kitchen.
A generously sized cutting board, The MK Free Board™️ is non-porous, making it safe for handling raw proteins, and is dishwasher-safe. A lightly textured surface is easy on your knives and a juice groove catches any runaway liquid. Cook with confidence.
Chef’s Tip: Have a slippery counter? We’re looking at you quartz and marble! Slip a damp cloth beneath your cutting board to lock it in place.
Related product
The 8″ Knife
Kitchen confidence starts here.The 8” Knife easily tackles any task in your kitchen – from dicing vegetables to carving roasts and mincing herbs – thanks to a perfectly balanced full tang design (goodbye, hand cramping), ever-so-grippy handle and a razor sharp, high-carbon, corrosion-resistant Japanese stainless steel blade.
Related product
The Table Knives
A NYT Gift Guide Pick and Wirecutter’s Top Pick for Best Steak Knives. Seamlessly slice through turkey, steaks and squash with hand-finished German steel stainless blades and matte, stain-resistant, and ever-so-slightly grippy handle. Each set of four comes with a wooden holder, designed to stand upright on the counter or lay horizontally in a drawer.
Don’t miss it! The Table Knives often sell out, so we recommend acting fast when they’re in stock.
Subscribe.
Get dispatches on cooking, design, and what’s inspiring us right now.
Plus the people, culture, & design that make cooking a powerfully connective tool.
