Roasted Maple-Mustard Pork over Brussels Sprout Pilaf - alive magazine

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