Dijon Crusted Pork Roast with Pear and Brussels Sprouts Salad
Try this tasty Dijon Crusted Pork Roast with Pear and Brussels Sprouts Salad recipe for dinner tonight! Pork, Crackle & Gravy - you can't beat that!
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Cooking tools:
- Pastry brush
- Baking dish
- Oven
- Mixing bowl
- Mason jar
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Skillet
- Aluminum foil
- Plate
- Serving platter
- Kitchen shears
- Whisk
Ingredients
- 1kg SunPork Pork Forequarter Roast
- 110g brown sugar
- 2 Tbsp. Dijon mustard
- 1 Tbsp. honey
- 1 Tbsp. minced garlic
- 1 Tbsp. paprika
- 1/2 tsp. salt
- 1/2 tsp. pepper
- Gravy, to serve
- Pear and Brussels Sprout Salad
- 2 cups Brussels sprouts, finely sliced
- 2 pears, cored, sliced
- 2 Tbsp. pine nuts, toasted
- 3 small radishes, finely sliced
- 100g Gorgonzola or blue cheese
- Chives, to garnish
- 2 Tbsp. olive oil
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. maple syrup
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