Roasted Maple-Mustard Pork over Brussels Sprout Pilaf - alive magazine
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…
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Cooking tools:
- Instant-read thermometer
- Oven
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Plate
Ingredients
- Flavour Combo: Maple-Mustard + Orange
- 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
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