Roasted Herb Pork Loin With Brussels Sprouts, Fennel, Apples And Mustard Sauce

55 faves | 2 recommends
More from this source
The Skinny


Add a comment


1 pork loin roast, 3 to 4 pounds, trimmed of most but not all excess fat

A liberal amount of kosher salt, black pepper and crushed red pepper flakes

2 t dried thyme

1/2-3/4 cup white wine or vermouth (chicken or vegetable broth can be substituted)

3 T grainy brown mustard

1 1/2 to 2 pounds small Brussels Sprouts

1 large onion (yellow or red) cut into thick wedges

2 fennel bulbs, cored, cut into thick slices

3 long but slender carrots, peeled and cut into 3 inch pieces

1 medium apple, cut into thick slices (Use a tart/sweet variety like Braeburn or McIntosh)

1-2 T garlic, chopped

6 fresh sprigs of rosemary

1 T of corn starch mixed with 2 T cold water

You might also like

Roasted Loin Of Pork With Brussels Sprouts
Harvest Time Pork Roast
Betty Crocker
Roasted Pork Loin With Black-Bean And Sweet-Pot...
Martha Stewart
Simple Rosemary-Rubbed Pork Chops
The Kitchn
Fennel-Crusted Pork Loin With Roasted Potatoes...
Real Simple
Pork Loin With Thai Sauce And Papaya Salad
Wolfgang Puck
Roasted Pork Loin With Orange-Herb Sauce
Pip & Ebby
Italian Grilled Pork Sandwiches Recipe
Food Republic
Parmesan–Sage Pork Loin
Fine Cooking
Seared Lime Pork Loin In Tomato Basil Broth By...
Wolfgang Puck