Mustard Pork Roast SHOW #229
with Kale or spinach, Roasted Brussels Sprouts & Apple Diabetes-Friendly Carb Conscious +2 Mediterranean Diet 600 Calories Or Lesshttps://youtu.be/JQWqfFEM17w
INGREDIENTS
1 Pork Roast
1 Apple
1 bunch Kale or spinach
½ lb Brussels Sprouts
1 Tbsp Whole Grain Dijon Mustard
2 Tbsps Maple Syrup
1 Tbsp Apple Cider Vinegar
1 Tbsp Ground Fennel Seeds, Whole Fennel Seeds,
1 Tbsp Ground Rosemary
1 Tbsp Ground Sage
INSTRUCTIONS
1. First, Start with the pork.
Then Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil.
Pat the pork dry with paper towels; place in a bowl. Drizzle with 2 teaspoons of olive oil and season on all sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Rub the seasonings onto the pork. Transfer to one side of the sheet pan. Roast 12 minutes. Leaving the oven on, remove from the oven.
2. Next Roast the brussels sprouts & pork
Meanwhile, wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Place in a bowl. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; stir to coat. Transfer to the other side of the sheet pan of partially roasted pork. Arrange in an even layer. Roast 15 to 17 minutes, or until the brussels sprouts are tender when pierced with a fork and the pork is browned and cooked through.* Transfer the roasted pork to a cutting board. Let rest for at least 5 minutes.
*An instant-read thermometer should register 145°F.
3. Then Prepare the remaining ingredients & make the sauce
Meanwhile, cook the spinach or separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Grate the apple on the large side of a box grater, discarding the core. In a bowl, combine the maple syrup and mustard.
4. Next, Cook the apple & kale.
While the pork rests, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced kale and grated apple; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat and carefully stir in the vinegar. Taste, then season with salt and pepper if desired.
5. Lastly, Slice the pork & serve your dish
Find the lines of muscle (or grain) on the rested pork; slice crosswise against the grain. Serve the sliced pork with the cooked kale and apple and roasted brussels sprouts. Top the pork with the sauce. Enjoy!
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