Maple-Mustard Pork Roast with Apple, Kale & Roasted Brussels Sprouts

Maple-Mustard Pork Roast

with Apple, Kale & Roasted Brussels Sprouts

40 MIN
2 Servings
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From the Test Kitchen

For this sophisticated dish, rich roasted pork is elevated by a deliciously herbaceous coating of fennel seeds, rosemary, and sage, plus a tangy-sweet combo of whole grain mustard and maple syrup drizzled on top. We’re serving it with equally hearty sides of roasted brussels sprouts and kale sautéed with fresh grated apple.
7 green SmartPoints® per serving
7 blue SmartPoints® per serving
7 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
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Dietary Information

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Carb Conscious 600 Calories or Less
  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
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fresh
ingredients
Maple-Mustard Pork Roast with Apple, Kale & Roasted Brussels Sprouts
Title
  • 1 Pork Roast
  • 1 Apple
  • 1 bunch Kale
  • ½ lb Brussels Sprouts
  • 1 Tbsp Whole Grain Dijon Mustard
  • 1½ Tbsps Maple Syrup
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary & Ground Sage)
time-saving
tips & techniques
Start the pork
1 Start the pork

Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Pat the pork dry with paper towels; place in a bowl. Drizzle with 2 teaspoons of olive oil and season on all sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Rub the seasonings onto the pork. Transfer to one side of the sheet pan. Roast 12 minutes. Leaving the oven on, remove from the oven. 

Roast the brussels sprouts & pork
2 Roast the brussels sprouts & pork

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Place in a bowl. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; stir to coat. Transfer to the other side of the sheet pan of partially roasted pork. Arrange in an even layer. Roast 15 to 17 minutes, or until the brussels sprouts are tender when pierced with a fork and the pork is browned and cooked through.* Transfer the roasted pork to a cutting board. Let rest at least 5 minutes. 

*An instant-read thermometer should register 145°F.

Prepare the remaining ingredients & make the sauce
3 Prepare the remaining ingredients & make the sauce

Meanwhile, separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Grate the apple on the large  side of a box grater, discarding the core. In a bowl, combine the maple syrup and mustard

Cook the kale & apple
4 Cook the kale & apple

While the pork rests, in a  medium pan (nonstick, if you have one), heat 2 teaspoons  of olive oil on medium-high until hot. Add the sliced kale and grated apple; season with salt and  pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook,  stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat and carefully stir in the vinegar. Taste, then season with salt and pepper if desired. 

Slice the pork & serve your dish
5 Slice the pork & serve your dish

Find the lines of muscle (or grain) on the rested pork; slice crosswise against the grain. Serve the sliced pork with the cooked kale and apple and roasted brussels sprouts. Top the pork with the sauce. Enjoy! 

Tips from Home Chefs

Start the pork
1 Start the pork

Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Pat the pork dry with paper towels; place in a bowl. Drizzle with 2 teaspoons of olive oil and season on all sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Rub the seasonings onto the pork. Transfer to one side of the sheet pan. Roast 12 minutes. Leaving the oven on, remove from the oven. 

2 Roast the brussels sprouts & pork

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Place in a bowl. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; stir to coat. Transfer to the other side of the sheet pan of partially roasted pork. Arrange in an even layer. Roast 15 to 17 minutes, or until the brussels sprouts are tender when pierced with a fork and the pork is browned and cooked through.* Transfer the roasted pork to a cutting board. Let rest at least 5 minutes. 

*An instant-read thermometer should register 145°F.

Roast the brussels sprouts & pork
Prepare the remaining ingredients & make the sauce
3 Prepare the remaining ingredients & make the sauce

Meanwhile, separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Grate the apple on the large  side of a box grater, discarding the core. In a bowl, combine the maple syrup and mustard

4 Cook the kale & apple

While the pork rests, in a  medium pan (nonstick, if you have one), heat 2 teaspoons  of olive oil on medium-high until hot. Add the sliced kale and grated apple; season with salt and  pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook,  stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat and carefully stir in the vinegar. Taste, then season with salt and pepper if desired. 

Cook the kale & apple
Slice the pork & serve your dish
5 Slice the pork & serve your dish

Find the lines of muscle (or grain) on the rested pork; slice crosswise against the grain. Serve the sliced pork with the cooked kale and apple and roasted brussels sprouts. Top the pork with the sauce. Enjoy! 

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