45g of Protein

Cherry-BBQ Pork Roast & Cheddar Spoonbread

with Roasted Brussels Sprouts & Parmesan

55 MIN

4 Servings

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From the Test Kitchen

To pair with pork roast smothered in a sweet and sour glaze, we’re making our take on spoonbread—a Southern cornbread-like dish so-named for its fluffy, spoonable texture—with hearty additions of spinach, onion, and melty cheddar cheese. Roasted brussels sprouts sprinkled with parmesan round out the meal.
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Nutrition

PER SERVING
Calories

710 Cals (est.)

View Full Nutrition

fresh

ingredients

1 Pork Roast
1 lb Brussels Sprouts
5 oz Baby Spinach
1 Yellow Onion
1 cup Cornbread Mix
2 oz White Cheddar Cheese
½ cup Sour Cream
¼ cup Grated Parmesan Cheese
¼ cup Barbecue Sauce
2 Tbsps Sour Cherry Spread

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the glaze

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Place in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Halve, peel, and thinly slice the onion. Grate the cheddar on the large side of a box grater. In a bowl, combine the sour cherry spread and barbecue sauce.

2 Roast the pork & brussels sprouts

Line a sheet pan with foil. Pat the pork dry with paper towels. Drizzle with olive oil and season with salt and pepper on all sides. Transfer to the center of the sheet pan. Roast 20 minutes. Leaving the oven on, remove from the oven. Transfer half the glaze to a separate bowl and set aside for serving. Carefully top the partially roasted pork with the remaining glaze. Carefully add the seasoned brussels sprouts around the edges of the sheet pan. Return to the oven and roast 16 to 18 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness* and the brussels sprouts are tender when pierced with a fork. Carefully transfer the roasted pork to a cutting board and let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

3 Cook the onion & spinach

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and softened. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Assemble & bake the spoon bread

Lightly grease an 11-inch by 6-inch (or 8-inch square) baking dish. In a large bowl, combine the cooked onion and spinach, cornbread mix, sour cream, and 1/4 cup of water. Mix until just combined. Transfer to the baking dish and spread into an even layer. Top with the grated cheddar. Bake 17 to 19 minutes, or until the filling is just set (a toothpick inserted into the center should come out with a few moist crumbs). Remove from the oven and let stand at least 2 minutes before serving.

5 Slice the pork & serve your dish

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the roasted brussels sprouts and baked spoonbread on the side. Top the pork with the reserved glaze. Garnish the brussels sprouts with the parmesan. Enjoy!