Herb-Roast Pork with Brussels Sprouts
Recipe by Clare Langan (@clarelangan)
The roast packs Tuscan flavor with a simple sage-rosemary-fennel rub, while Brussels sprouts roast alongside and soak up the juices. A hit of red wine vinegar brightens it all. Serve with whole-grain mustard and potatoes. Weeknight easy, holiday special.
The celebratory holiday roast gets its character from a fragrant herb rub with classic Tuscan flavors like sage, rosemary, and fennel. Brussels sprouts roast right alongside, soaking up the pan juices before getting a splash of red wine vinegar to wake everything up. Serve it all with generous dollops of mild whole-grain mustard and roasted or mashed potatoes. It is unfussy enough for a weeknight yet special enough for a holiday table.
Ingredients
- 2 tablespoons chopped fresh sage
- 1 tablespoons chopped fresh rosemary
- 1 teaspoon fennel seeds, crushed
- Kosher salt
- Freshly ground black pepper
- 1 (2 lb.) boneless pork loin, tied with butcher’s twine
- 2 lbs. brussels sprouts, halved
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Chopped fresh chives, for serving
- Whole grain mustard, for serving
- Flaky sea salt, for serving
Directions
Preheat oven to 375F.
In a small bowl, mix sage, rosemary, fennel seeds, 1 tablespoon salt and ½ teaspoon pepper in a small bowl. Pat pork dry with paper towels, then sprinkle with herb mixture all over, using your hands to press to coat.
In a medium bowl, toss Brussels sprouts with 1 tablespoon olive oil and season with salt and pepper to taste, set aside.
Heat remaining 1 tablespoon olive oil in a large oven-proof skillet, preferably cast iron, over medium-high heat. Add pork and sear for about 10 minutes, flipping every few minutes to brown on all sides.
Add Brussels sprouts to skillet, then transfer to oven and roast for 30 to 40 minutes until a meat thermometer reaches 140F. Remove pork onto a cutting board to rest. Continue to roast the Brussels sprouts until tender and browned, about 10 to 15 minutes longer.
