Tuscan-Style Pork Roast

with Roasted Brussels Sprouts & Sautéed Kale

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories
WW Freestyle
09 Smart Points

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.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Tuscan-Style Pork Roast with Roasted Brussels Sprouts & Sautéed Kale
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Start the pork:
1 Start the pork:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Pat the pork dry with paper towels; place in a bowl. Drizzle with 1/2 teaspoon 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 & finish the pork:
2 Roast the brussels sprouts & finish the pork:

While the pork roasts, 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 1/2 teaspoon 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 (an instant-read thermometer inserted into the pork should register 145°F). Transfer the roasted pork to a cutting board. Let rest at least 5 minutes. 

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

While the brussels sprouts and pork roast, 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:
4 Cook the kale:

While the pork rests, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped kale and grated apple; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 2 tablespoons of water. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat and 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 roasted brussels sprouts. Top the pork with the sauce. Enjoy! 

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Start the pork:
1 Start the pork:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Pat the pork dry with paper towels; place in a bowl. Drizzle with 1/2 teaspoon 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 & finish the pork:

While the pork roasts, 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 1/2 teaspoon 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 (an instant-read thermometer inserted into the pork should register 145°F). Transfer the roasted pork to a cutting board. Let rest at least 5 minutes. 

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

While the brussels sprouts and pork roast, 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:

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

Cook the kale:
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 roasted brussels sprouts. Top the pork with the sauce. Enjoy!