45g of Protein

Pork Roast & Balsamic Pan Sauce

with Warm Farro & Brussels Sprouts Salad

50 MIN

2 Servings

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From the Test Kitchen

For incredible depth of flavor in this dish, you’ll create a pan sauce that combines red onion, savory soy sauce, brown sugar, and punchy balsamic vinegar using the fond from searing the pork roast. It’s all served over a hearty bed of farro, roasted vegetables, and creamy goat cheese for bursts of tang in every bite.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories or Less 45g Of Protein

Nutrition

PER SERVING
Calories

560 Cals (est.)

View Full Nutrition

fresh

ingredients

1 Pork Roast
½ cup Semi-Pearled Farro
½ lb Brussels Sprouts
1 Red Or Yellow Onion
½ oz Sweety Drop Peppers
1 oz Goat Cheese
2 Tbsps Balsamic Vinegar
1 Tbsp Soy Sauce
1 Tbsp Light Brown Sugar
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

step-by-step

instructions

Cook Along

1 Sear & start the pork

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Pat the pork dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Turn to coat. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan, transfer to one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven.

2 Prepare the ingredients & start the sauce

Meanwhile, wash and dry the brussels sprouts. Cut off and discard the stem ends; halve lengthwise. Halve and peel the onion; thinly slice one half and small dice the remaining half to get 2 tablespoons (you may have extra). In a bowl, combine the halved brussels sprouts and sliced onion. Drizzle with olive oil and season with salt and pepper; toss to coat. Roughly chop the peppers. In a bowl, combine the vinegar, soy sauce, sugar, and 2 tablespoons of water; season with salt and pepper.

3 Roast the vegetables & finish the pork

Carefully transfer the seasoned vegetables to the other side of the sheet pan of partially roasted pork. Return to the oven and roast 15 to 17 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness* and the vegetables are tender when pierced with a fork. Remove from the oven. Transfer the roasted pork to a cutting board; let rest at least 5 minutes.

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

4 Cook the farro

Meanwhile, add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

5 Finish the sauce

While the pork rests, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

6 Finish the farro & serve your dish

To the pot of cooked farro, add the roasted vegetables, chopped peppers, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the finished farro topped with the goat cheese (crumbling before adding), sliced pork, and finished sauce. Enjoy!

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